In Dauphin, Manitoba, Pam Szmon uses this flavorful dressing to stuff two chickens, but we baked it alongside moist leg quarters. "With unusual ingredients like bean sprouts and water chestnuts, it's my favorite," she notes.
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- 3/4 cup finely chopped onion
- 1-1/4 cups butter, divided
- 3 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
- 1 can (14 ounces) bean sprouts, drained
- 1 can (8 ounces) sliced water chestnuts, drained
- 1 can (4 ounces) mushroom stems and pieces, drained and chopped
- 1 tablespoon Worcestershire sauce
- 1/8 teaspoon ground ginger
- 10 cups cubed day-old bread
- 1/2 to 3/4 teaspoon salt
- Pepper to taste
- 8 chicken leg quarters
- In a large saucepan, saute onion in 1 cup butter until tender. Add bacon, bean sprouts, water chestnuts, mushrooms, Worcestershire sauce and ginger. Cook and stir over medium heat for 1 minute. Remove from the heat; stir in the bread cubes, salt and pepper. Transfer to a greased 3-qt. baking dish.
- Place the chicken in a greased 15-in. x 10-in. x 1-in. baking pan. Melt the remaining butter; brush over chicken. Bake at 350° for 40-45 minutes or until a meat thermometer reads 180°. Bake the stuffing alongside for 30-35 minutes or until heated through. Yield: 8 servings.
Originally published as Chicken with Asian Stuffing in Quick Cooking January/February 2003, p45
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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