Welshwoman's Stuffing
I learned this recipe from a Welshwoman who stayed with us for
Christmas in the seventies. She made about three times as much to stuff a
turkey, but it works well with chicken as well. Please forgive the
inexact quantities - I never measure or weigh anything when cooking.
To stuff both ends of a large chicken:
1/2 loaf stale white bread
1/4 lb hard fat (suet or margarine)
fresh or frozen parsley (don't use dried, leave it out if you can't get
it)
fresh, frozen or dried thyme
salt (less if you use salted margarine)
black pepper
1 clove garlic, crushed very fine by your favourite method (not in the
original recipe, but makes it a lot better)
Crumble the bread (except the crust) into a very large bowl until the
crumbs won't get any finer. Coarsely grate the fat on top of the
breadcrumbs, add the rest of the ingredients, mix, then add enough boiling
water to make everything hang together. Either stuff your chicken and
put it in the oven at once or let the stuffing cool completely before
use, or the warm stuffing may cause bacteria in the chicken to grow
too fast.
This, surprisingly, makes chicken taste like turkey.
If you have anything left over, have chicken and stuffing sandwiches,
or layer stuffing, chicken meat and mashed potato in a casserole and
put it in the oven for lunch the next day.
More Stuffing Recipes
Source:
rec.food.cooking