|I’m looking forward to spending some time with Kat & my new camera.|
We’re having quick dinners this week. Last evening we had Creative Cooking baked sausages (with homemade sausage with sage), Creative Cooking crisp cabbage, and mashed potatoes. It was a perfect meal. Sorry no photos. I should have thought to make Creative Cooking a tag, but I didn’t. If you want to look for more recipes from the Creative Cooking Course cookbook (where we learned about Cognac), check out the Recipes page, which I’m behind in updating.
There are two parts to this dinner. Part 1 is the stuffing, Part 2 is the stuffed chicken. Mr. Big Food dictated the instructions to me as we were retiring, so pardon the format.
Preheat oven to 350*
Part 1: Stuffing/Dressing
1 6 oz. box Uncle Ben’s Long Grain & Wild Rice cooked according to package directions, preferably using homemade chicken stock rather than water
1/2 large onion, chopped
1 stalk celery, chopped
1 bunch green onions, chopped
1/2 C parsley, chopped
1/4 bell pepper, chopped
1 1/2 Tbsp bacon fat (or olive oil)
2 cloves garlic, minced
Cook vegetables in bacon fat over medium heat until onion is translucent, adding 2 cloves minced garlic half way through cooking time.
Combine cooked rice mixture & veggies in large mixing bowl. Add
1 Tbsp Worchestershire
2 oz. mushrooms, chopped
1/2 Tbsp Tabasco
1/2 tsp salt
1/2 tsp dried mint
3 beaten well eggs
Part 2: Stuff the Chicken
Stuff dressing in a 2.5-3 lb. chicken.
Put chicken in a cooking bag that’s been coated with 1 Tbsp flour
Sprinkle about 1/4 C dry white wine over chicken. Seal bag.
Poke 6 holes in top of bag.
Put remaining stuffing in a lightly greased casserole.
Bake dressing about 1hr., bake chicken about 1 hr. 45 mins at 350. or until done.
Enjoy your meal. [I don’t speak French.]