Your best chicken stuffing recipe?

I have several large chickens in the freezer and would like to make a proper ';whole bird'; roast from some of them. My granny used to do a stuffing when she roasted whole bird.


Can you share your recipe with me?Your best chicken stuffing recipe?
This is a great stuffing, can be used for chicken too.





Farmhouse Herbed Stuffing





Servings: Makes 8 servings鈥攁bout 9 cups.


Ingredients:


8 tablespoons (1 stick) unsalted butter


2 medium onions, cut into 1/4-inch dice (about 3 cups)


6 stalks celery with leaves, cut into 1/4-inch dice (about 2 1/2 cups)


1 (14-ounce) package seasoned bread stuffing cubes


1/3 cup fresh parsley, chopped


1 teaspoon celery salt


1 teaspoon dried sage, crumbled


1 teaspoon dried rosemary, crushed


1/2 teaspoon dried thyme, crumbled


1/4 teaspoon salt


1/4 teaspoon freshly ground black pepper


1 1/4 cups hot homemade turkey stock or canned turkey stock, plus 1/2 cup more if baking all of stuffing outside of turkey





Preparation:


In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes. (Vegetables can be prepared up to 1 day ahead and refrigerated. Reheat before continuing: In 12-inch, heavy skillet over moderately high heat, saut茅, stirring often, until heated through, about 5 minutes.)


Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 1 1/4 cups hot stock.


If using to stuff turkey: Use immediately to fill cavities and spread remainder in a baking dish as a sidedish..


If baking entire recipe as side dish: Preheat oven to 350掳F and butter 3-quart casserole or 9- by 13-inch baking dish. Transfer stuffing to dish and drizzle with 1/2 cup hot stock. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.





Variations:





*Sausage and Sage Stuffing: In large, heavy skillet over moderate heat, saut茅 1 pound bulk pork sausage, breaking up pieces with spoon, until meat shows no sign of pink, about 10 minutes. Using slotted spoon, transfer to large bowl. Proceed with recipe, adding ingredients to bowl with sausage and substituting 2 tablespoons chopped fresh sage for dried rosemary and sage.





*Dried Apricot and Pecan Stuffing: Dried fruit are better than fresh in stuffing because the latter get soggy with long baking. Preheat oven to 350掳F. Spread 1 1/2 cups (6 ounces) pecans on rimmed baking sheet and toast, stirring occasionally, until browned and fragrant, about 10 minutes. Cool and coarsely chop. In medium bowl, combine 1 1/2 cups diced dried apricots and hot water to cover. Soak until apricots plump, about 30 minutes, then drain well. Proceed with recipe, tossing apricots and pecans with other ingredients in large bowl.Your best chicken stuffing recipe?
That would be hard its been a long time since


I too loved all those 36 years upon a man and now


that i am retired of that and where i now Become,, Here


I will say Hard But I just gave the receipt to the Cow Girl


Cause I am A Sea Horse Lost in the Stuffing


of Irish Sweet Rolls and Bloody Sausages Corned beef %26amp;


Cabbages as if Stuffing Mattered As ALL That


artificial Ingrediants as full of Green Bottles and the


Bran One flavor as the turkey ROASTS aroma in the Air


over here They Celebrate Everything !


AS in March THE Beginning of Green Hat day


Till the white of the Eye ball turns Orange,!!


so look at my recipe under Cow Girl a real Sweet


honest friend ,,,
I never stuff the bird, I use a foil tray.Start with diced onion, garlic sauteed celery bacon or sausage (if you want).


I use a bag of store bought cubed stuffing.


Add the the sauteed stuff to the bread crumbs, add lots of pepper, a little salt and some garlic powder, sage it you like, parsley and a couple of tins of chicken broth.


Cover with foil, bake 350 for about 40 minutes.


Uncover, flip the bread around a bit and contiue to bake for another 15-20 to get a crunchy top.


You can make it either dryer or wetter stuffing- adjust the chicken broth.
Well if you don't get a good stuffing recipe, try chicken dressing.





Cut your chicken up into several parts.





Wash and season it





Boil the chicken until meat falls off of bone





*Meanwhile, make a pan of corn bread and once it's completely baked, pour 1 box of swansons chicken broth over it.





Mash until it looks like cornbread batter again ( you have to do this while cornbread is still hot!





Add 1 pkg of stove top stuffing and mix well





Put the chicken (boneless) pieces into the mix and bake for 1 hour.





Enjoy!
sausage,onion,mushroom all chopped up with a little stuffing mix, also add some bread crumbs,it stops it forming a solid ball
This is an excellent recipe:


http://www.gourmet-food-revolution.com/r鈥?/a>
Herb Stuffing





1 1/2c.chopped onions


1 1/2tsp.poultry seasoning


1 1/2c.chopped celery


3/4tsp.salt


1/4tsp.sage


1/4tsp.pepper


1 1/2c.marg


2c.water


2c.chicken broth


3tbsp.instant chicken soup base


18c.cubed white and brown bread


1c.mushrooms optional








saute onions,celery and mushrooms in marg.Add water,poultry seasoning,salt and pepper,sage and chicken soup base.Bring to a boil.Pour into bread mix until all mixed.


Stuff chicken and put remaining into greased pan cover with foil and bake for 1 hr.During first 1/2 hr mix well.Last 15 min remove foil and let brown lightly.








If all else fails go buy a box of stuff n such.