Stuffed chicken with meat and mushrooms


Dinner tonight, November 24, 2017
Great alternative for Thanksgiving. I made this because we are only two for Thanksgiving ( we don't celebrate Thanksgiving in Denmark). I didn't like if was standing with loads and loads of turkey leftovers, there is only so many days you like to eat dry turkey dishes . So I made this where we don't wast any food.
4 servings

  • 1 chicken
  • Meat stuffing
  • 1 thick sliced white bread
  • 1 dl milk
  • 200 g minced veal and pork
  • 150 g mushrooms, chopped
  • 1 onion, shredded
  • 1 tsp salt
  • freshly ground black pepper
  • 3 tbsp water

Soak French bread in milk in a bowl. Add the other ingredients to the bowl. Stir with hand mixer or with a machine, mix until smooth and firm. Deboned chicken. Lay the deboned chicken with the chest down and place the meat stuffing on top and fold the meat around the stuffing. Sew with cotton yarn ( or use meat needles ) and try to shape it like a chicken. Place the chicken in an ovenproof dish and place it in the oven at 200 degrees for approx. 1½ hours. Bring the chicken onto cutting board and remove the string. Cut it into slices with a very sharp knife.

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