This classic dressing (stuffing) for chicken is an excellent side dish to serve with roasted or baked chicken, cornish hens, or turkey.
If you decide to stuff a whole chicken, make sure to cook it safely. The temperature - at the center of the stuffing - must reach the safe minimum temperature of 165 F (73.9 C) when cooked in the bird. Let the chicken or hens stand for 15 to 20 minutes before removing the stuffing. Tip: Never store stuffing in the bird.
- 1/4 to 1/2 cup onions (finely chopped)
- 1/2 cup celery (chopped)
- 1/3 cup butter
- 4 cups bread cubes
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon sage
- 1/2 teaspoon poultry seasoning (or to taste)
- 1/2 cup chicken broth (more or less as needed; see instructions)
- 2 large eggs
- Heat the oven to 325 F. Butter a shallow 2 1/2 to 3-quart baking dish.
- Heat the butter in a large saute pan over medium heat.
- Add the onion and celery and cook, stirring until the onion is translucent and celery is slightly tender.
- In a large bowl combine the onion and celery mixture with the bread cubes, freshly ground black pepper, salt, sage, and poultry seasoning.
- Add the chicken broth until just moistened. Taste and adjust seasonings.
- Whisk the eggs in a small bowl and then stir them into the stuffing mixture.
- Spoon the dressing into the prepared baking dish. Cover the baking dish tightly with foil.
- Bake in the preheated oven for about 35 minutes. Remove the foil and continue baking for 10 to 15 minutes longer.
- Use half cornbread crumbs along with the bread cubes.
|Nutritional Guidelines (per serving)|
|Total Fat||14 g|
|Saturated Fat||8 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||1 g|