ONE-DISH CHICKEN AND STUFFING BAKE
This easy version of Grandma's specialty features seasoned stuffing and chicken baked in a creamy mushroom sauce.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Mix water and butter. Add stuffing. Mix lightly.
- Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
- Mix soup, milk and parsley. Pour over chicken. Cover.
- Bake at 400 degrees F for 30 minutes or until done.
LEMON & HERB STUFFING
Add a citrus zing to your Christmas turkey this year with this zesty, fresh stuffing
Provided by Good Food team
Categories Side dish
Time 1h10m
Yield Serves 8, plus makes 250g extra to stuff a 5kg turkey
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Heat the oil in a large frying pan, then soften the onions for 10 mins with the pan covered. Put the bread and herbs into a food processor and pulse until you have herby breadcrumbs. Stir into the onion pan along with the lemon zest and juice and plenty of seasoning. Set aside 250g to stuff the turkey, then press the remainder into a well buttered baking tin or dish, about 20 x 30cm, or use 2 smaller tins if that's all that you have.
- Wrap half a bacon rasher around each sausage. Score the stuffing into 8 rectangles, then sit a sausage on top of each. Cover with foil and cook for 20 mins. Uncover, then roast for 20 mins more or until the sausages and bacon are golden and the stuffing golden and sizzling.
Nutrition Facts : Calories 142 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.67 milligram of sodium
LEMON PEPPER CHICKEN WINGS WITH STUFFING
I whipped this up one night, very tasty and quick. Great for a busy work night. Serve with whole fresh green beans on the side.
Provided by reniwick
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare stuffing mix according to instructions on the box. Side aside.
- Preheat oven to 400 degrees.
- Cut chicken wings at the joints discarding the tip.
- Melt butter in large sauté pan.
- Add the chicken, lemon & pepper seasoning, thyme, salt and pepper.
- Sauté chicken wings over medium heat for about 15 minutes or until brown and crisp turning occasionally with wooden spoon.
- Spray lightly 2 quart 8 x 11 casserole dish with cooking spray.
- Layer stuffing mix on the bottom of the pan and top with the chicken wings.
- Cook in oven for about 20-30 minutes.
Nutrition Facts : Calories 742.6, Fat 46.6, SaturatedFat 16, Cholesterol 199.4, Sodium 951.3, Carbohydrate 31.1, Fiber 1.1, Sugar 4.3, Protein 47.1
LEMON ROAST CHICKEN WITH CHORIZO STUFFING
The Spanish-style stuffing in this roast chicken dish is packed with flavour and even more so if you make it ahead of time
Provided by Good Food team
Categories Main course
Time 2h15m
Number Of Ingredients 15
Steps:
- Heat oven to 200C/180C fan/gas 6. Lay the sliced onions in the middle of a roasting tin. Mix the oil with 2 tsp paprika and leaves from one of the thyme sprigs. Rub all over the chicken, sit it on top of the onions and season well. Push 3 of the lemon halves inside the cavity, cover the chicken loosely with foil and roast for 45 mins.
- Meanwhile, make the stuffing. Cook the diced chorizo over a low-medium heat until crisp and plenty of oil has collected in the pan. Scoop out the chorizo to cool, and tip the chopped onions into the pan. Soften gently for 15-20 mins, then tip into a bowl to cool.
- Rub together the cooking chorizo meat and the breadcrumbs, as if you were rubbing butter into flour to make pastry. When the breadcrumbs are all orange, mix in the cooked chorizo and onions, apricots, parsley, leaves from another thyme sprig, remaining paprika, the lemon zest and egg. Squeeze over the juice from the remaining lemon half, season with lots of pepper, then use your hands to squish everything together really well.
- Grease a small roasting tin and push in the stuffing, roughing up the surface with a fork - this will create lots of crispy bits. Tear over the remaining thyme sprigs.
- After 45 mins, remove the foil from the chicken and pour the wine and stock into the tin. Reduce oven to 180C/160C fan/ gas 4 and put the chicken back in with the stuffing on a shelf below. Roast for another 45 mins until the juices between the legs and body run clear.
- Rest the chicken for 15 mins while you bubble the pan juices to reduce a little, then carve and serve with the stuffing, reduced juices, and sautéed potatoes and steamed broccoli, if you like.
Nutrition Facts : Calories 760 calories, Fat 35 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 18 grams sugar, Fiber 5 grams fiber, Protein 56 grams protein, Sodium 1.9 milligram of sodium
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