By Peter J on November 18, 2007
Photo by **Jubes**
Photo by **Jubes**
"A slightly sweet, slightly savory chicken stuffing I made up to use some stuff I had around. I didn't have any eggs that I'd normally used to bind but suspected by the time it had cooked and some of the liquid and disappeared it wouldn't make much difference, and it turned out great. This is enough to do a small chicken (say 1.5Kg or less), double the quantity for a large chicken."
Serving Size: 1 (207 g)
Servings Per Recipe: 2
"A very nice moist stuffing, love the addition of white raisins. Went nicely with baked chicken breasts."
"Reviewed for Aus/NZ Forum Recipe Swap June 2011- easy to make and I liked that this stuffing mix doesn't have added oil or butter. Was a really moist mixture- but the flavours permeated the chicken and made for a lovely moist sweet rost chicken. I used two small 1 kilo chickens and roasted them in baking bags. I think next I would cit the chicken stock back by half. Photo also to be posted"
"I doubled this recipe & made it as a dressing (didn't stuff the bird!) & heated it wrapped in heavy-duty aluminum foil! I did softy the diced onion in a fry pan with some butter & then cut back some on both the chicken stock & the pineapple juice (I don't care for an extremely moist dressing!) & that worked very well with the whole wheat breadcrumbs that I used! Served this up with some chicken breasts & had a great meal, thanks to your recipe, Peter! [Tagged, made & reviewed for one of my groupmates in the Aus/NZ Recipe Swap #32]"
"Made for the Aussie/NZ Recipe Swap ~ I liked this stuffing a lot, but DH was less enthused so we settled on 4*. It turns out he objected to the burst of flavor & texture of the raisins. I made a cpl of chgs, but feel I did not chg the "heart & soul" of your recipe. I made it as a stand-alone side to Recipe #228591 by Sharon123 & added a bit extra stock to allow for the fact it would not get moisture from being stuffed in a chicken & that worked well. This is easy to make, ideal to serve 2, very low-fat & will be made again w/o the raisins for the sake of my DH. Thx for sharing your recipe w/us."
"I'm trying to help here (from South Africa!) American Zaarians probably know sultanas as "golden raisins". I hope I'm correct. I've also posted recipes with sultanas in it, and found many didn't know what it was. Sounds lovely, Peter!!"