Stuffing for chicken

Stuffing for chicken

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Chicken roasted in butter or French roast chicken may be filled with this stuffing and secured with poultry pins before roasting.

Ingredients

Quantity Ingredient
2 rashers bacon, diced
1 onion, chopped
1/4 cup chopped celery
2 cups fresh white breadcrumbs
1/2 cup milk
2 mushrooms, chopped
2 tablespoons chopped parsley
2 teaspoons chopped thyme or sage leaves
salt and freshly ground pepper
1 egg

Method

  1. Lightly fry bacon in its own fat, remove and add onion and celery and cook gently until soft and golden. Soak breadcrumbs in milk, add all other ingredients and stir in beaten egg. The stuffing should not be too moist. Fill cavity of chicken and use a poultry pin to secure stuffing.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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