What's a good stuffing for chicken please?!
Take 1lb of medium porridge OATS....no flakes
1/2 lb of Atora beef suet
1 large onion
salt and pepper to taste
In a large bowl mix the oats and the suet. Either grate the onion or chop into tiny pieces, and add to the bowl. Add salt and pepper to taste.
I don't actually stuff the chicken anymore, but if you want to with some of the mix, then put some into the chicken and the rest into an oven proof dish and foil on top. Put into an oven for half an hour or a wee bit less if you have put some into the chicken.
take out of the oven and give a good mix. lovely. I find by making it separately you can make much more.
If you have any left, and i never do, it will go hard in the bowl overnight. All you have to do is soften it again in the microwave. It is also lovely to eat with mince and tatties, or roast beef.
A always have to take some down to my cousin in Manchester when I go down to visit relatives. He tried to make it himself once but actually stood for one hour mixing it thinking he had to get the suet to get to a mashed consistency..lol
Even if you don't use it for your chicken, try it someday. It's lovely. Up untill the 1950's some Scots mothers gave that to their children for breakfast to give them some strength for the day....must have been the old fashioned version of Weetabix.
Answers: Plato....this is what we Scots put inside our chickens. Here we call it skirlie and it is plain but lovely.
Take 1lb of medium porridge OATS....no flakes
1/2 lb of Atora beef suet
1 large onion
salt and pepper to taste
In a large bowl mix the oats and the suet. Either grate the onion or chop into tiny pieces, and add to the bowl. Add salt and pepper to taste.
I don't actually stuff the chicken anymore, but if you want to with some of the mix, then put some into the chicken and the rest into an oven proof dish and foil on top. Put into an oven for half an hour or a wee bit less if you have put some into the chicken.
take out of the oven and give a good mix. lovely. I find by making it separately you can make much more.
If you have any left, and i never do, it will go hard in the bowl overnight. All you have to do is soften it again in the microwave. It is also lovely to eat with mince and tatties, or roast beef.
A always have to take some down to my cousin in Manchester when I go down to visit relatives. He tried to make it himself once but actually stood for one hour mixing it thinking he had to get the suet to get to a mashed consistency..lol
Even if you don't use it for your chicken, try it someday. It's lovely. Up untill the 1950's some Scots mothers gave that to their children for breakfast to give them some strength for the day....must have been the old fashioned version of Weetabix.
Sage and onion
225g (8oz) Onions
110g (4oz) Fresh Breadcrumbs
25g (1oz) Butter
? tsp Dried Sage
Milk
Salt & Black Pepper
Quarter the onions and cook in boiling water until tender.
Drain and finely chop.
Mix with breadcrumbs, sage and seasoning.
Bind loosely with melted butter and milk.
Use to stuff chicken, pork or lamb, or place in a baking tin dot with butter and bake for 15 minutes.
Sage and onion
Paxo sage & onion.
butter
Stove Top! d:)
Sage and onion
My preference is sage and onion.
Rice
Same as turkey
sausage meat and sage and onion with a little thyme and chilli powder mixed together
Stuffed Chicken Breasts
Chicken breasts are stuffed with mozzarella cheese, bread crumbs, and herbs.
INGREDIENTS:
6 boneless chicken breast halves
1 tablespoon vegetable oil
1 tablespoon butter
1 medium onion, sliced
4 ounces sliced mushrooms
1 rib celery, thinly sliced
1 egg, beaten
1 tablespoon chopped fresh parsley
2 tablespoons fine dry breadcrumbs
2 teaspoons grated parmesan cheese
3/4 cup shredded mozzarella cheese
salt and pepper
1 can (10 1/2 ounces) condensed tomato soup
1/2 cup water
1/2 teaspoon leaf basil, crumbled
PREPARATION:
Place chicken pieces between sheets of plastic wax; gently pound with a meat mallet to flatten evenly. Be careful not to tear or break through.
In a large skillet, heat vegetable oil and butter; sauté onion slices, mushrooms, and celery until tender.
Paxo Sage & Onion
Cant go wrong.
chocolate marinated in the finest scotch whiskey.
mix dried chopped apricots with sage and onion stuffing. it really is quite tasty
Nothing better than oyster stuffing.
6 cups corn bread crumbs
2 t sage
s&p to taste
3/4 cup butter
1 finely chopped onion
2 ribs celery sliced 1/8 inch
toss together corn bread,sage and s&p set aside .
melt butter over med heat in large pan add onions and celery and cook until onions are translucent ,,,add corn bread and toss to moisten with butter....
I like to make the sage and onion and add a box of stove top cornbread dressing(add sauteed onions and celery).It makes it so much more delicious and I don't like cornbread.But I like my dressing with it.At times I add cut up cranberries.I like the color for Christmas or really any holiday.What else is cool...Add only enough broth to your dressing so it holds a shape.But not to dry.Then I make med.size balls out of the dressing,bake on a sheet pan.Maybe 350 for 1/2 hour.
When you place your turkey on your platter,arrange stuffing balls around your turkey with a little fresh parsley.
Looks very impressive!
It's either sage & onion or parsley & thyme - although I usually mix the two! As for all these fancy ones with all sorts of fruit - I don't think those people realise that they're stuffing poultry, not making a trifle ! -
This is my grandmother's recipe.
6 large loaves of cheap store bread, torn into pieces
4 sticks of butter, cut up
6 eggs
1 bunch of celery, chopped fine
3-4 onions, chopped fine
1 jar poultry seasoning
Salt and pepper to taste
2-3 cups of boiling water
Combine all ingredients, except water, in a large container. Add boiling water and mix well; if too dry add more boiling water until mixture is moist. Cover with a clean towel and let steam for 15-20 minutes. Mix again and stuff the bird. This recipe stuffs a 20-25 pound turkey and can be adjusted down to stuff smaller birds.
I'm getting hungry. I'll take one of each the above have mentioned.
chicken stuffing
1 cup chopped apples
1 hard roll
1/2 cup chopped onion
1/2 cup chopped celery
2 bay leaves
1/2 tablespoon thyme
1/2 tablespoon sage
PREPARATION:
Mix apples, onion, celery, bay leaves, thyme and sage together in a bowl. Stuff chicken. Plug the opening with the hard roll. Cook to your liking.
Orangle bread stuffing.
Chop 1 large onion and saute for about 8 mins. Add to it 5oz fresh breadcrumbs and the grated rind of 1 orange. Mix well and put into the washed and dried cavity of a chicken. Cook at 200 for 20 mins and then reduce the temp to 180 until the bird is done. Yummy and easy! You can also do this with lemon and lime rind but will need to use more than i piece.
We all have our opinions...
apricots,apples or cranberries are very good in a dressing.
When there added it's a nice change from the same ol' same ol....Sausage and apples in your onion and sage dressing can be to die for.
So asker...you have been sent a nice variety and have fun with the new ideas....that is why you asked....to get feedback...right?I like all that were sent in...............................
Have Fun....
Basic Bread Stuffing
1/2 c Butter or margarine
1 Large onion, diced
1 c To 2 c diced celery w/leaves
15 c Toasted 1/2-inch bread cubes
1 1/2 ts Salt
1/4 ts Black pepper
1 tb Dried sage *
1/2 c Chopped parsely
1 c chicken stock,or water
Instructions:
* or 1/4 cup minced fresh sage ===============================
Melt butter in large stockpot. Add onion and celery and cook until
vegetables are tender but not browned. Add to bread cubes in large bowl.
Add salt, pepper, sage, and parsley and toss until well mixed. Add chicken
stock and blend well. Use to stuff 12 to 14-pound turkey. Bake leftover
stuffing in lightly greased casserole at 325 degrees 45 minutes to 1 hour
or until heated through.
Sage and onion always works for me- when making it add it a bit of butter- trust me on this one, it works.
sage and onion
Have you eaten it all, or is there some left for me Plato?