Bread Dressing for Chicken
I always substitute bagels for the bread in my dressing (sounds odd but it tastes delicious!) This dressing stuffed chicken is a perfect weekend supper, or make the stuffing as a side dish.
- 1/2 pound white bread (about 8 slices)
- 1/2 cup butter
- Chicken or turkey liver and heart, cut into small pieces
- 1 cup onions, sliced about 1/3 inch thick
- 1 cup celery, cut about 1/3 inch thick
- 2 tablespoons water
- 1/2 cup hot water or stock
- 1 teaspoon thyme
- 1/4 cup fresh parsley, chopped fine
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 large egg, beaten with a fork
Preparation time 25mins
Cooking time 65mins
With fingers break bread (including crust) into about 1 inch pieces. Spread on a large baking sheet and toast in a 325°F oven for about 20 to 30 minutes, or until golden brown and crisp, turning it over several times with a long spoon after the first 10 minutes, to keep bread uniform in color.
Melt butter and add the chicken liver and heart. Cook for 5 minutes. Now add the sliced onions and celery, stir well. Add 2 tablespoons water. Cover pan and steam gently about 10 minutes or until vegetables are tender.
Add the 1/2 cup hot water or stock to vegetables. More water may be added for a moister dressing. Pour vegetables over toasted bread, season with thyme, parsley, and salt. Last, add beaten egg, and with 2 forks mix ingredients until well blended. If any dressing remains after chicken is stuffed, it may be baked seperately in a well-greased baking dish on upper rack the last 40 minutes, covered with greased foil. This is enough stuffing for 3 to 4 pound fully drawn chicken.
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