Chicken and Stuffing Bake combines the best of both baked chicken and savory stuffing in a one pan oven baked meal.
Chicken and Stuffing Bake
By Sue Lau | Palatable Pastime
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Chicken and Stuffing Bake is my recipe of the day with Sunday Funday. We get together once per week to post favorite recipes on various topics. This week it is all about chicken recipes.
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This particular recipe for chicken and stuffing is something my mom used to make for the family when I was a kid. She would take a whole fryer chicken, cut it into pieces and put it on top of her own stuffing mix.
There are a few variations here, as I have come to make my own stuffing in my own style over the years. Plus I like to use chicken legs. Those are bot economical and a whole heck of a lot easier than cutting up a bird.
This is one pan easy except for the extra pan to brown the chicken legs to get them some color. Serve this with some cranberry sauce and a bowl of tossed salad and you’ll be all set for supper. I hope you enjoy.
Sunday Funday
Chicken Delights
- Chicken and Stuffing Bake from Palatable Pastime (You are Here!)
- Chicken Biryani-Gujarati Style from Sneha’s Recipe
- Chicken and Ramen Dump Dinner from A Day in the Life on the Farm
- Chicken Fajitas from Culinary Adventures with Camilla
- Creamy Spinach and Red Pepper Chicken from Making Miracles
- Saucy Pepperoni Roasted Chicken from Food Lust People Love
- The Best Brine for Whole Roast Chicken from Amy’s Cooking Adventures
Chicken and Stuffing Bake
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Chicken and Stuffing Bake
Chicken and Stuffing Bake
Ingredients
Stuffing:
- 12 ounces dry bread cubes
- 4 ribs celery (diced)
- 1 large onion (chopped)
- 2 teaspoons minced garlic
- 6 tablespoons butter
- 2 teaspoons poultry seasoning
- 1 teaspoon rubbed sage
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 1-3/4 cups chicken broth
Chicken
- 8 chicken drumsticks
- salt and black pepper
- 2-3 tablespoons olive oil
- 1 cup chicken gravy (optional)
- cranberry sauce (optional accompaniment)
Instructions
- Preheat oven to 375F.
- Toss together the ingredients for the stuffing and place in an oblong baking dish sprayed with nonstick spray.
- Season chicken with salt and pepper, then brown on all sides in oil in a skillet.
- Place chicken legs on top of stuffing.
- Cover pan with foil and bake for 45 minutes.
- Remove foil and continue cooking about15 minutes more to brown the top.
- Serve with heated gravy and cranberry sauce if desired.
Notes
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