Stuffing

Making stuffing is not just fun and delicious around the holidays but good with baked chicken breast or a whole chicken.

I like to use Chicken Broth, cooked with butter, chopped celery, onions, chicken liver, mushrooms, walnuts, and breadcrumbs.

I don’t know what makes this such a high fat food, other than it being a thick side dish on a major holiday, but it can be made lighter by using more vegetables and serving it inside a piece of baked chicken.

The key ingredient in good stuffing is the chicken drippings from a baked or fried chicken, chicken broth, onion, garlic, broccoli, and breadcrumbs.  You just want to make sure your vegetables are cooked to the right texture and the breadcrumbs are soft, somewhat crunchy but not mushy.  You control this by the right amount of liquid, butter, and breadcrumbs.  It’s also tasty when cooked with whole cranberries.

You’ll want to boil Chicken Stock, chopped vegetables, and chicken drippings until vegetables are tender.  Add the butter and breadcrumbs until it’s a light and fluffy mix; serve on the side or stuff a sliced chicken breast or whole chicken.

A nice stuffing can be used as a base for a Chicken or Turkey Casserole and is delicious when mixed with french cut green beans and other vegetables.

A nice comfort food!

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