Please offer me an easy week-day STUFFING for Roasted Chicken. Thanks!?

Answer 1

Here is easy easy:

1 box of Stove Top stuffing (or Pepperidge Farm Seasoned Shredded Stuffing Mix
1 can chicken broth
ground black pepper to taste (no salt as the broth and the mix prob have loads of it already)
extra parsley
I also add extra chopped onion and bell pepper.

saute the onion/pepper and add to the mix along with the broth

usually i bake the stuffing mix by itself and not in the bird

Answer 2

SPECIAL ROAST CHICKEN AND DRESSING

1 4-5 lb chicken
garlic and onion powder
paprika
salt and pepper
stuffing
butter

Wash bird well inside and out. Wipe dry with a paper towel. Stuff with dressing. Truss and tie.
Brush with melted butter. Sprinkle chicken with salt, pepper, garlic powder, onion powder, and finally, paprika. Place in oven at 325°F.

Roast, uncovered, breast side up. Keep turning and basting occasionally, until chicken is browned evenly on all sides. Baste often for a moister bird.

Allow 30 minutes per pound of chicken or cook until breast meat reads 160°F on an instant read thermometer.


Dressing:

2 medium potatoes
3 cups dry bread crumbs or Pepperidge Farm Herb Stuffing
1 onion, chopped
2 tablespoons chopped parsley
1 egg, beaten
1 small apple
1/2 stick butter
1 tsp salt
scant 1/2 teaspoon rubbed sage (or Bell Seasoning)
1/4 tsp pepper
1/4 tsp paprika

Boil and mash potatoes. Add bread crumbs.
Melt a pat of butter in a skillet; sauté onion and apple. Saute until onions are translucent and apple is tender. Add remaining butter (a tablespoon or so of the butter can be substituted or omitted, if desired). Stir in herbs and seasonings.

Remove from heat and stir in egg. Add a tablespoon or so of chicken broth, water or olive oil to moisten dressing if it seems too dry.

Use dressing to stuff chicken immediately before cooking; do not stuff chicken in advance.

Answer 3

Go with the Stove-Top Stuffing mix!
Or, avoid the stuffing and try some scalloped corn instead. (Don't want too much starch in your meal). In a large bowl, mix 2 cans of creamed corn with 2 eggs, about 1/4 cup of milk, 1/2 stick of butter (or more) cut up, and tear up at least 4 slices of bread (the crust works nice), and add some salt and pepper. Stir this till it looks wet and slopppy. Pour in a buttered baking dish and throw in the oven @ 350 deg. for about 40 min or so. It will swell a little on top and start to brown when done.
When taken out of the oven, it has to sit for at least 10 min before serving, it will sink somewhat during that time.
I make this alot, but I throw the stuff together without actually measuring it because I never had a written recipe. Sometimes I have to add extra bread if too soupy because of the brand of creamed corn I use. Yum!

Answer 4

Chicken with Stuffing


INGREDIENTS:
1 whole chicken, about 5 1/2 pounds
6 cups toasted bread cubes
3 tablespoons chopped celery
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons dried poultry seasoning
1/2 cup milk
1 egg, beaten


PREPARATION:
Wash chicken and pat dry. Cook chicken giblets in water until tender; reserve 3/4 cup of the stock. In a mixing bowl combine bread cubes, parsley, onion, celery and seasonings. Add milk, beaten egg, chopped giblets, and stock.
Stuff chicken. Roast, uncovered, at 350° for about 22 minutes per pound, to about 175° on meat thermometer. Remove stuffing to a serving dish for serving. Store in a tightly covered container- do not store stuffing in chicken.

Answer 5

Stovetop makes a good chicken flavored stuffing. Can be stuffed into the bird or cooked separately just before serving the meal.

Answer 6

sure - stuff the chicken with 1 small onion, halved, and/or one small apple or orange, quartered. don't put any bread-based stuffing inside the bird as this will only serve to lengthen the cooking time. if you do stuff the bird with bread-based stuffing, you must cook it until the internal temperature in the center of the bird reaches 170 f in order to kill the bad bacteria. this can result in dry, over-cooked meat, whereas the onion/fruit pieces don't increase the cooking time, add juices and flavor to the bird, and help keep the bird from drying out.

Answer 7

Hows this for easy!

STUFFING FOR ROAST CHICKEN

10 slices white bread (cubed)
1 pkg. bacon cubed and fried slightly
3 to 4 eggs

Mix together and stuff chicken.

Answer 8

Cook a mix of white and brown rice in chicken broth till done, then add chopped mushroom (if you like), green onion, and just a little poultry seasoning. Stuff chicken and bake.

Answer 9

Peperidge Farms!

Answer 10

Stove Top Cornbread Stuffing - yum!!!!