Chestnut And Bacon Stuffing For Chicken

Ingredients

1 C peeled chopped chestnuts

1/2 C chopped bacon

1 onion, chopped

1 celery stalk, chopped

1/2 C chicken broth

1/2 C water

1 C bread cubes, toasted

1/2 t poultry seasoning

1/2 t dried sage

1/4 t salt

1/4 t pepper

For the stuffing:

-1 pound fresh chestnuts, roasted and peeled. Coarsely chopped.

-1/2 pound bacon, reduce into 1/2-inch items.

-1 onion, chopped.

-2 celery stalks, chopped.

-1 cup fresh parsley, chopped.

-1 cup recent sage, chopped.

-1 cup recent thyme, chopped.

-1/2 cup white wine.

-1/2 cup chicken broth.

-1/2 cup butter, melted.

-Salt and pepper to taste.

For the chicken:

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a big bowl, mix chestnuts, bacon, onion, celery, salt, and pepper. Stir in bread crumbs and eggs. Stuff chicken with chestnut mixture.

3. Place chicken in a roasting pan and add 1 cup of water to the bottom of the pan. Roast in preheated oven for 1 hour and quarter-hour, or till chicken is cooked via. Let chicken relaxation for 10 minutes before carving.

Instructions

Ingredients:

• 1 pound chestnuts, shelled and chopped
• 1 pound bacon, cooked and crumbled
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1 cup chicken broth
• 1 cup dry white wine
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375 degrees F (190 levels C).
2. In a big bowl, mix the chestnuts, bacon, onion, celery, carrots, chicken broth, white wine, sage, thyme, salt, and pepper.
3. Stir to mix.
4. Transfer the stuffing to a baking dish.
5. Bake for half-hour, or till the stuffing is heated via.
6. Serve with chicken.

For the stuffing:

For the stuffing:

4 slices white bread, crusts eliminated, minimize into 1-inch cubes

1/2 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped carrots

1/2 cup chopped bacon

1/2 cup chopped chestnuts

1/2 cup chopped fresh parsley

1/4 cup chopped fresh sage

1 teaspoon salt

1/2 teaspoon black pepper

1 cup chicken broth

For the chicken:

Chestnut and Bacon Stuffing for Chicken

Ingredients:

• 1 pound cooked chicken, chopped
• 1/2 pound fresh chestnuts, peeled and chopped
• 1/2 pound bacon, cooked and chopped
• 1/2 cup chopped recent parsley
• 1/4 cup chopped contemporary sage
• 1/4 cup chopped contemporary thyme
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 1/2 cup chicken broth
• 1 egg, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 375 levels F (190 levels C).
2. In a big bowl, combine the chicken, chestnuts, bacon, parsley, sage, thyme, onion, celery, carrots, chicken broth, egg, salt, and pepper.
3. Mix well.
4. Stuff the chicken with the stuffing.
5. Place the chicken in a roasting pan and roast for 1 hour and quarter-hour, or until the chicken is cooked through and the stuffing is golden brown.
6. Let the chicken relaxation for 10 minutes earlier than carving.

To cook the chicken:

Preheat oven to 375°F (190°C).

In a large bowl, combine softened butter, chopped onion, chopped celery, and chopped apple.

Stir in cooked chestnuts, chopped bacon, dried sage, salt, and black pepper.

Spoon stuffing into the cavity of a 4-5 pound complete chicken.

Place chicken in a roasting pan and roast for 1 hour and quarter-hour, or until the juices run clear when pierced with a fork.

Let chicken relaxation for 10 minutes before carving and serving.