Roasted Chicken With Wild Rice Stuffing
photo by Bonnie G #2
- Ready In:
- 50mins
- Ingredients:
- 14
- Yields:
-
1 Chicken
- Serves:
- 4-6
ingredients
- 1 cup wild rice, cooked as per instructions
- 2 tablespoons butter, plus extra for coating chicken
- 1 onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 tablespoons marjoram leaves, plus extra for coating chicken
- 2 tablespoons fresh sage, torn in pieces, plus extra for coating chicken
- 2 cups dry red wine
- 2 cups rye bread cubes, dried
- 1 cup portabella mushroom, diced
- salt and pepper
- 1 egg
- 1 tablespoon caraway seed
- 1 cup chicken broth
directions
- Melt butter in a skillet over medium heat.
- Add onion, garlic, carrot and herbs.
- Sauté for 5 minutes, then add the wine.
- Simmer for about 10 minutes to reduce the wine to a tight paste.
- Add the wild rice, rye bread and mushrooms.
- Stir and season with salt and pepper.
- Scrape the skillet mixture into a large bowl, blend in the egg, caraway seed and 1 ladle full of chicken broth.
- Mix thoroughly until evenly moistened.
- Stuff chicken, and bake as desired until done.
- Any extra stuffing place in baking dish, and cook in preheated oven at 350°F for 20 minutes.
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RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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