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STOVE TOP (type) CHICKEN STUFFING


By Coleen's Recipes (Visit website)



I am a big chicken and turkey stuffing fan, the simpler the better for me, as long as it comes with a good gravy. The following recipe will never beat traditional stuffing (baked inside of the bird), but it is still quite good. It is very similar to commercial Stove Top Stuffing; as a matter of fact, I found it on one of the recipe copycat sites and tried it out over the weekend. It is a wonderfully quick side dish for roast chicken and I'm sure it would lend itself well, to tweaking.


STOVE TOP (type) CHICKEN STUFFING
1 small onion, minced
1 stalk of celery minced
1 tablespoon butter
1 tablespoon parsley flakes
½ teaspoon black pepper
½ teaspoon salt
½ teaspoon dried sage
½ teaspoon dried thyme
1 scant tablespoon chicken bullion granules (see note)
1¼ cups chicken broth (see note)
¼ cup butter
2 cups plain dry bread crumbs

In a saucepan, saute the onion and celery in 1 tablespoon of butter until tender. Stir in the seasonings, ¼ cup of butter, broth and simmer (not boil) for five minutes. Stir in the bread crumbs until all wet, cover tightly and turn off heat. Allow to sit for 10 minutes, then fluff with a fork. Serves four.


NOTE: If you are using fresh, canned or boxed chicken broth, then include the chicken bullion. If you are using chicken broth MADE with bullion, then don't add the extra tablespoon of bullion (it would make it too salty).
NOTE: I chopped the onion and celery with the food processor to get it small enough and I threw in all of the celery leaves.
NOTE: The next time I make this, I think I'll toast the bread crumbs a little.

NOTE: Make sure you simmer the broth stage of this recipe slowly so that you don't evaporate all of your liquid.

NOTE: I do not recommend that you try and use this stuffing inside of a bird. Bread cubes are the only way to go for that.



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