ROAST CHICKEN WITH SOURDOUGH STUFFING
Stuffing turns a standard roast chicken into something special. Tying the legs helps the bird cook evenly and keep its shape, so it looks gorgeous when you bring it to the table.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Bake bread in a single layer until dry, 5 to 7 minutes. Transfer to a large bowl. In a medium skillet, melt butter over medium. Add onion, garlic, and celery, and cook, stirring occasionally, until translucent, about 5 minutes. Add thyme, and cook until fragrant, about 1 minute. Stir into bread, then stir in enough broth to make mixture evenly moist but not wet. Season with salt and pepper.
- Pat chicken dry. Season inside and out with salt and pepper. Stuff cavity, tie legs together, and tuck wings underneath. Roast chicken until an instant-read thermometer inserted into thickest part of the thigh registers 165 degrees, about 1 hour (tent exposed stuffing with foil, if overbrowning). Let rest 10 minutes before serving.
Nutrition Facts : Calories 572 g, Fat 16 g, Fiber 1 g, Protein 86 g, SaturatedFat 6 g
SOURDOUGH-HERB STUFFED CHICKEN RECIPE - (4.6/5)
Provided by á-25087
Number Of Ingredients 22
Steps:
- Soak wooden skewers in water Preheat oven to 375 with rack one level above center if possible. Rinse chicken fillets, and pound thinner if necessary (they don't have to be completely uniform) S&P chicken on both sides. *Make Stuffing:* Combine all stuffing ingredients, mixing well. Add about 1/4 cup the chicken stock to moisten (or just enough to be able to handle it so it will stick together). *Stuff & cook chicken breast fillets:* Layout slices of both cheeses and ham, one for each thin, chicken fillet. Layout each chicken slice on wax paper or clean surface and place one slice of ham centered over each fillet. Next add slice of sharp cheddar and dill havarti to each fillet. now add heaping handful of moistened stuffing to each in the center. wrap up ends of chicken fillet up around stuffing, and fix with toothpicks crosswise so it will hold in stuffing. In a large shallow skillet on stove, melt 2 T butter & preheat. Carefully transfer the stuffed chicken breasts onto heated skillet and cook on med-low to brown initially. Sprinkle with paprika on top of each fillet. After about 8 minutes, deglaze with about 1/3 cup of white wine and continue to brown on stove. (you should see bottom and some of the sides of the chicken are beginning to turn whiter and cook through. Now add about 1/2 cup of chicken stock to bottom of pan & transfer to oven to finish cooking. If your skillet is not oven safe, place chicken, added broth & all cooking juices into a foil-lined 9x13 dish for oven to finish cooking. Continue to cook until chicken fillet is done, even at top, cheese is bubbly and stuffing and ham edges are crisp/slightly toasted. (about 10-18 more mins, depending on oven & chicken thickness) Remove from oven and let cool several minutes. Remove wooden skewers and serve!
SOURDOUGH BREAD STUFFING
Try the recipe for Sourdough Bread Stuffing, from Food Network's Good Deal with Dave Lieberman.
Provided by Dave Lieberman
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
- Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
- Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.
SOURDOUGH HERB STUFFING
Make and share this Sourdough Herb Stuffing recipe from Food.com.
Provided by plain fabulous
Categories Spicy
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Separate raw sausage into bite size pieces, saute until golden brown.
- In large skillet, add olive oil(or butter), honey, onion, garlic, portabello mushrooms,celery,thawed brussell sprouts under medium heat until evenly mixed and cooked.
- Transfer all of the sautéed veggies to a large bowl, add both breads, pepper and any desired herbs as well as water water.
- With hands or spoons, mix everything evenly.
- Do a taste test, add more pepper, etc to your taste buds desire.
- Stuffing should be evenly moist, no dry areas. Sprinkle water where needed, do not over-water, shouldn't be drenched.
- Transfer to large coverable baking dish, bake at 375°F for 15 minutes covered and 10 minutes uncovered, until top gets slightly crunchy.
Nutrition Facts : Calories 310.7, Fat 25.9, SaturatedFat 6, Cholesterol 24.7, Sodium 654.2, Carbohydrate 14, Fiber 1.6, Sugar 7.8, Protein 7.1
EASY CHICKEN & HERB STUFFING
Make and share this Easy Chicken & Herb Stuffing recipe from Food.com.
Provided by S in PA
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix chicken, soup, and sour cream.
- Spread into 9x13 baking dish (sprayed with Pam).
- Top with stuffing mix.
- Melt margarine and mix with chicken broth.
- Drizzle over top of casserole.
- Bake at 350 for 45-60 minutes.
Nutrition Facts : Calories 610, Fat 31.4, SaturatedFat 11.6, Cholesterol 76.2, Sodium 1697.3, Carbohydrate 51, Fiber 1.8, Sugar 6, Protein 29.7
More about "sourdough herb stuffed chicken recipe 465 food"
STUFFED HERBED CHICKEN BREASTS - THE STAY AT HOME CHEF
From thestayathomechef.com
4.7/5 (19)Total Time 50 minsCategory DinnerCalories 281 per serving
15 BEST STUFFED CHICKEN BREAST RECIPES & IDEAS - FOOD …
From foodnetwork.com
Author By
ROAST CHICKEN WITH SOURDOUGH STUFFING | EVERYDAY FOOD …
From youtube.com
Author Everyday FoodViews 61.6K
CHICKEN WITH SOURDOUGH-MUSHROOM STUFFING - BETTER …
From bhg.com
20-MINUTE STUFFED CHICKEN BREAST RECIPE | THE …
From themediterraneandish.com
20 BEST SOURDOUGH ADD-INS AND TOPPING IDEAS
From homesteadandchill.com
SOURDOUGH HERB STUFFING RECIPE-HOW TO MAKE …
From womansday.com
DINNERVINE SOURDOUGH-HERB STUFFED CHICKEN
From mealplannerpro.com
HERB STUFFED ROAST CHICKEN RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (4)Total Time 1 hr 15 minsCategory Dinner, Chicken, Chicken RoastCalories 432 per serving
SOURDOUGH AND HERB STUFFING RECIPE - LOS ANGELES TIMES
From latimes.com
BEST-EVER SOURDOUGH STUFFING WITH SAUSAGE & MUSHROOMS
From playswellwithbutter.com
SOURDOUGH STUFFING - WHAT MOLLY MADE
From whatmollymade.com
HOW TO MAKE STUFFING - BEST DRESSING RECIPE FOR THANKSGIVING
From food52.com
SOURDOUGH, SAUSAGE & HERB STUFFING - BIAMAITH.IE
From biamaith.ie
SOURDOUGH STUFFING - SAVOR THE BEST
From savorthebest.com
EASY SOURDOUGH STARTER FRIED CHICKEN - DELICIOUS NUTRITIOUS FOOD
From deliciousnutritiousfood.com
STUFFED CHICKEN BREAST RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HERBED STUFFED CHICKEN BREASTS RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love