Best 3 Sunday Chicken Stuffing Recipes
If you're looking for a delicious and comforting dish to impress your family and friends on a Sunday, look no further than chicken stuffing. This classic dish is made with tender chicken, flavorful stuffing, and a variety of herbs and spices that come together to create a memorable meal. Whether you're a seasoned cook or a beginner in the kitchen, this article will provide you with everything you need to know to make the best Sunday chicken stuffing. From choosing the right ingredients to perfecting your cooking technique, we'll guide you through each step of the process so that you can create a delicious and satisfying meal that will be enjoyed by all.
Check out the recipes below so you can choose the best recipe for yourself!
SUNDAY ROAST CHICKEN WITH APPLE AND HERB STUFFING
With it's crisp skin, light, juicy stuffing of onion, apple, herbs, and lemon zest, and accompaniment of rich gravy,this is hard to beat!
Provided by Sharon123
Categories Chicken
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Make the apple and herb stuffing: Melt the butter in a saucepan, add the onion, and cook gently for a few minutes, until softened.
- Remove from the heat, leave to cool slightly, then stir in the apple, bread crumbs, egg,parsley, thyme, lemon zest, and salt and pepper to taste.
- Leave to cool completely.
- Put the parsley and thyme sprigs into the cavity of the chicken, add the lemon and onion, if using, and season with black pepper.
- Truss the chicken if desired.
- Spoon the stuffing into the neck end of the chicken, secure the skin flap over the stuffing with a smalll skewer, and pat into a rounded shape.
- Put any leftover stuffing into a small ovenproof dish.
- Rub the softened butter over the chicken breast and season with salt and pepper.
- Place the chicken, breast side down, in a roasting pan.
- Cook in a 375* oven for about 1 1/2-2 hours.
- Turn the chicken over when lightly browned.
- Continue cooking, basting every 20 minutes.
- Cook any leftover stuffing with the chicken for the last 40 minutes of cooking time.
- Test the chicken: insert a skewer into the thigh-the juices will run clear when the chicken is cooked.
- Transfer to a warmed serving platter and keep warm while you make the gravy.
- Remove the stuffing from the neck cavity and transfer to a serving dish with any leftover stuffing.
- Carve the chicken and serve with the gravy.
- Gravy: Tilt the roasting pan, and spoon off all but 1 tbls.
- of the fat that rises to the surface, leaving behind the cooking juices.
- Put the roasting pan on top of the stove.
- Add the flour and cook over medium heat for 1-2 minutes, stirring constantly with a whisk or metal spoon to dissolve any browned bits on the bottom of the pan.
- Pour in the stock and bring to a boil, stirring constantly until the gravy thickens.
- Simmer for 2 minutes, then taste for seasoning.
- Strain into a warmed gravy boat and serve immediately.
- Giblet Stock: In a stockpot or large saucepan, cook the giblets until lightly browned.
- Stir in 1 quart water.
- Bring to a boil, skimming off any scum that forms on the surface.
- Add 1-2 quartered unpeeled onions, 1 chopped carrot, 1 chopped celery stalk, 1 bouquet garni, and a few black peppercorns.
- Simmer for about 1 hour.
- Cool, cover, and keep in the fridge for 3 days or freeze for 3 months.
- Strain before use.
SUNDAY CHICKEN AND STUFFING
This hearty entree from Charlotte Kidd of Lebanon, Indiana is a surefire family pleaser. "It's easy to prepare because you don't have to brown the chicken," she explains. "Plus it looks so nice you can serve it to company."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Prepare stuffing according to package directions; spoon down the center of a greased 13x9-in. baking dish. Place chicken around stuffing. Combine soup, milk and parsley; pour over chicken. , Cover and bake at 400° for 20 minutes. Uncover and bake 10-15 minutes longer or until a thermometer inserted in the chicken reads 170°.
Nutrition Facts :
SUNDAY CHICKEN & STUFFING
Easy and good. You could use leg quarters as well. These easy recipes leave a cook room to add ingredients they choose.
Provided by Sharon Whitley
Categories Chicken
Time 55m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 400. Grease a 9x13 inch baking dish. Spoon the stuffing down the middle of the dish. Place the chicken around stuffing.
- 2. Combine soup, milk and parsley; pour over chicken. Cover and bake for 20 minutes, Uncover and bake 10-15 minutes longer or until chicken juices run clear.
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
- Choose the right chicken: For this recipe, a whole chicken is best. You can use a roasting chicken or a fryer chicken. If you're using a roasting chicken, you'll need to remove the backbone. This will help the chicken cook evenly.
- Season the chicken generously: Season the chicken inside and out with salt, pepper, and your favorite herbs and spices. This will help the chicken develop a flavorful crust.
- Stuff the chicken loosely: Don't overstuff the chicken, or it won't cook evenly. The stuffing should be packed loosely inside the chicken.
- Roast the chicken at a high temperature: Roast the chicken at 425 degrees Fahrenheit for 15 minutes, then reduce the temperature to 350 degrees Fahrenheit and continue roasting until the chicken is cooked through.
- Let the chicken rest before carving: Once the chicken is cooked, let it rest for at least 10 minutes before carving. This will help the juices redistribute throughout the chicken, making it more tender and flavorful.
Conclusion:
This Sunday Chicken Stuffing recipe is a delicious and easy way to enjoy a classic comfort food. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that the whole family will love. Whether you're serving it for a special occasion or a casual weeknight dinner, this recipe is sure to be a hit.
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