Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, christmas chicken stuffing. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Christmas Chicken Stuffing is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Christmas Chicken Stuffing is something which I have loved my whole life. They are fine and they look wonderful.
To start preparing the Christmas chicken stuffing, you have to mix all of your minced meat in a bowl: chicken with pork, pork with beef, pork and bacon. Tips for Roasted Christmas Chicken with Stuffing. Clean and dry your chicken thoroughly, being sure to clean the inside cavity as well. Use junky white bread for the stuffing.
To begin with this particular recipe, we must first prepare a few components. You can have christmas chicken stuffing using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Christmas Chicken Stuffing:
- Take 1 slice of 6-slice loaf Sliced bread (or stale sliced bread)
- Prepare 1 Wiener sausage
- Make ready 1/4 Onion
- Prepare 5 cm Celery
- Take 1/2 tsp Grated garlic
- Take 1/4 tsp if using fresh thyme, 1 pinch if using dried thyme Thyme
- Take 1 dash of each Sage, oregano, etc., your choice of dried herbs
- Get 1 dash Cinnamon, nutmeg
- Make ready 1 tbsp Finely chopped parsley
- Get 60 grams Apple
- Get 30 grams Dried cranberries
- Take 1 White wine
- Make ready 100 ml Vegetable stock or water
- Make ready 1 Mushrooms of your choice (optional)
Add enough chicken stock to make a very moist mixture. Remove the chicken and stuffing from the oven. This is classic stuffing taken up a notch: mix beautiful pork shoulder with slow-cooked leeks and onions, smoky bacon and chestnuts, then bake until golden and gnarly. And, trust us, the addition of peaches and clementines makes all the difference.
Instructions to make Christmas Chicken Stuffing:
- Dice the sliced bread and sausage into 5 mm cubes, mince the onion, and cut the apple into 7 mm cubes. If adding mushroom, chop it up finely.
- Cut the celery into 5 mm cubes, pour white wine over the cranberries until they are covered to soak them.
- Add the sausage, garlic, onion, and thyme in a small pan, and stir-fry over low heat until the onion is translucent (you don't have to coat the frying pan with oil).
- Add the apple, celery, cranberries, and the mushroom, sprinkle on the spices, and lightly season with salt. Add the bread and vegetable stock.
- If there is too much vegetable stock and the stuffing is too wet, simmer for a while, and evaporate the excess moisture until the stuffing is soft and a bit moist. Let it cool in the pan, and once it's cooled, it's ready.
- I recommend using button mushrooms or shiitake mushrooms. Since the aroma of the mushroom is strong, 1 mushroom will be enough for this recipe.
This is classic stuffing taken up a notch: mix beautiful pork shoulder with slow-cooked leeks and onions, smoky bacon and chestnuts, then bake until golden and gnarly. And, trust us, the addition of peaches and clementines makes all the difference. Need something saucy to go with your Christmas roast? Mix all ingredient in a bowl. Stuff chicken and cook as per usual.
So that’s going to wrap it up with this special food christmas chicken stuffing recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
