How to Make Homemade Chicken Stuffing
While it's tempting to turn to a store-bought mix to cook chicken stuffing, you might be surprised to learn just how easy it is to make this dish from scratch. Homemade chicken stuffing is simple to prepare and requires few ingredients. It is an ideal use for leftover chicken, and it can be served as a side dish or a main course. Creating a homemade version of stuffing also allows you to add new flavors based on your family's preferences. Does this Spark an idea?
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Things You'll Need
- Large, deep skillet
- 9-inch by 12-inch baking dish
- 1/3 cup butter
- ¾ cup chopped celery
- ¾ cup chopped onion
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons poultry seasoning
- 8 cups dried bread crumbs
- ¼ cup chopped fresh parsley
- 5 cups chicken stock
- 3 cups shredded, cooked chicken
Instructions
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1
Place the skillet on the stove burner over medium-high heat to melt the butter. Preheat the oven to 400 degrees Fahrenheit. Grease your baking dish with butter or oil.
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2
Add the ¾ cup celery and ¾ cup onion to the skillet. Stir to coat in the butter and cook until the onion is translucent and the celery is tender, about seven minutes. Stir in the salt, pepper and poultry seasoning.
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3
Pour in the dried bread crumbs and stir to combine with the vegetables. Stir in the chopped parsley.
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4
Slowly add the 5 cups of chicken stock until the stuffing is moist, but not wet. If you like drier stuffing, add less stock.
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5
Stir the shredded chicken into the stuffing. Transfer the stuffing to the greased baking dish. Spread it evenly in the dish.
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6
Bake the stuffing for 15 to 20 minutes until the top is crisp and everything is firm and heated through.
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7
Remove the stuffing from the oven and serve it warm. This makes about 10 side dish servings and 6 to 8 main course servings.
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Tips & Warnings
To make your stuffing more flavorful, consider stirring in ½ cup dried cranberries or ½ cup roasted, chopped pecans before placing the stuffing in the baking dish. You also can add 1½ cups of diced apple and cook it with the onion and celery. Bake your stuffing with aluminum foil covering the top if you do not like a crisp topping, or you can eat it warm right after combining all the ingredients in your skillet.
The Center for Science in the Public Interest recommends cooking stuffing outside of a bird, and this can be applied to both chicken and turkey. The stuffing can become contaminated with bacteria and not reach a temperature inside the bird to ensure safety. If you cook your stuffing inside the bird, use a meat thermometer to ensure it reaches at least 165 degrees Fahrenheit.
References
- Photo Credit Lori Rice
