Best 2 Sunday Chicken And Stuffing Recipes

Indulge in a comforting culinary journey with our Sunday Chicken and Stuffing, a classic dish that embodies the essence of home cooking. This hearty and flavorful meal features a succulent roasted chicken accompanied by a savory stuffing, creating a harmonious blend of flavors and textures. The chicken is meticulously seasoned and roasted to perfection, resulting in tender and juicy meat that falls off the bone. The stuffing, a delectable combination of aromatic herbs, savory vegetables, and fluffy bread cubes, perfectly complements the chicken, adding a moist and flavorful dimension to each bite. Discover the secrets behind this timeless recipe and elevate your Sunday feast to an unforgettable dining experience.

In addition to the main course, this comprehensive article offers a collection of delectable recipes that will transform your Sunday gathering into a culinary celebration. Delight your guests with a refreshing Cucumber Salad, a crisp and tangy side dish that balances the richness of the chicken and stuffing. Elevate your meal with a velvety Mashed Potatoes recipe, ensuring a creamy and indulgent accompaniment that will satisfy every palate. Satisfy your sweet cravings with a classic Apple Pie, featuring a flaky crust and a tender, cinnamon-spiced apple filling, providing the perfect ending to your unforgettable Sunday feast.

Here are our top 2 tried and tested recipes!

SUNDAY ROAST CHICKEN WITH APPLE AND HERB STUFFING

Sunday Roast Chicken With Apple and Herb Stuffing image

With it's crisp skin, light, juicy stuffing of onion, apple, herbs, and lemon zest, and accompaniment of rich gravy,this is hard to beat!

Provided by Sharon123

Categories Chicken

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

3 -5 sprigs parsley
3 -5 sprigs thyme
1 (3 1/2-4 lb) broiler-fryer chickens, with giblets reserved for stock (recipe follows)
1/2 lemon, sliced (optional)
1/2 onion, sliced (optional)
4 tablespoons butter, softened (or margarine)
2 tablespoons butter (or margarine)
1 small onion, finely chopped
1 cooking apple, peeled, cored, and grated
1 cup fresh white breadcrumbs (or whole wheat, rye, etc.)
1 small egg, beaten
1 tablespoon chopped parsley
1 tablespoon chopped fresh thyme
1 grated lemon, zest of
salt and black pepper
2 teaspoons flour
1 1/4 cups giblet chicken stock or 1 1/4 cups vegetable stock

Steps:

Make the apple and herb stuffing: Melt the butter in a saucepan, add the onion, and cook gently for a few minutes, until softened.
Remove from the heat, leave to cool slightly, then stir in the apple, bread crumbs, egg,parsley, thyme, lemon zest, and salt and pepper to taste.
Leave to cool completely.
Put the parsley and thyme sprigs into the cavity of the chicken, add the lemon and onion, if using, and season with black pepper.
Truss the chicken if desired.
Spoon the stuffing into the neck end of the chicken, secure the skin flap over the stuffing with a smalll skewer, and pat into a rounded shape.
Put any leftover stuffing into a small ovenproof dish.
Rub the softened butter over the chicken breast and season with salt and pepper.
Place the chicken, breast side down, in a roasting pan.
Cook in a 375* oven for about 1 1/2-2 hours.
Turn the chicken over when lightly browned.
Continue cooking, basting every 20 minutes.
Cook any leftover stuffing with the chicken for the last 40 minutes of cooking time.
Test the chicken: insert a skewer into the thigh-the juices will run clear when the chicken is cooked.
Transfer to a warmed serving platter and keep warm while you make the gravy.
Remove the stuffing from the neck cavity and transfer to a serving dish with any leftover stuffing.
Carve the chicken and serve with the gravy.
Gravy: Tilt the roasting pan, and spoon off all but 1 tbls.
of the fat that rises to the surface, leaving behind the cooking juices.
Put the roasting pan on top of the stove.
Add the flour and cook over medium heat for 1-2 minutes, stirring constantly with a whisk or metal spoon to dissolve any browned bits on the bottom of the pan.
Pour in the stock and bring to a boil, stirring constantly until the gravy thickens.
Simmer for 2 minutes, then taste for seasoning.
Strain into a warmed gravy boat and serve immediately.
Giblet Stock: In a stockpot or large saucepan, cook the giblets until lightly browned.
Stir in 1 quart water.
Bring to a boil, skimming off any scum that forms on the surface.
Add 1-2 quartered unpeeled onions, 1 chopped carrot, 1 chopped celery stalk, 1 bouquet garni, and a few black peppercorns.
Simmer for about 1 hour.
Cool, cover, and keep in the fridge for 3 days or freeze for 3 months.
Strain before use.

SUNDAY CHICKEN AND STUFFING

Sunday Chicken and Stuffing image

This hearty entree from Charlotte Kidd of Lebanon, Indiana is a surefire family pleaser. "It's easy to prepare because you don't have to brown the chicken," she explains. "Plus it looks so nice you can serve it to company."

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

1 package (6 ounces) chicken-flavored stuffing mix
6 boneless skinless chicken breast halves
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup 2% milk
1 tablespoon dried parsley flakes

Steps:

Prepare stuffing according to package directions; spoon down the center of a greased 13x9-in. baking dish. Place chicken around stuffing. Combine soup, milk and parsley; pour over chicken. , Cover and bake at 400° for 20 minutes. Uncover and bake 10-15 minutes longer or until a thermometer inserted in the chicken reads 170°.

Nutrition Facts :

Tips:

- Use a whole chicken for a more flavorful dish. - Season the chicken generously with salt, pepper, and garlic powder. - Don't overstuff the chicken, or it will not cook evenly. - Use a combination of bread cubes, vegetables, and herbs for the stuffing. - Moisten the stuffing with broth or melted butter to prevent it from becoming dry. - Truss the chicken to keep the stuffing in place and help it cook evenly. - Roast the chicken at a high temperature for the first 30 minutes to brown the skin, then reduce the temperature to finish cooking the chicken. - Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.

Conclusion:

This Sunday Chicken and Stuffing recipe is a classic for a reason. It's easy to make, yet impressive enough for a special occasion. The chicken is moist and flavorful, and the stuffing is savory and aromatic. This dish is sure to be a hit with your family and friends. Tips for making the best Sunday Chicken and Stuffing: - Use high-quality ingredients. The better the ingredients, the better the dish will be. - Don't be afraid to experiment with different stuffing recipes. There are many variations out there, so find one that you like and stick with it. - Make sure the chicken is cooked all the way through before serving. Use a meat thermometer to check the internal temperature of the chicken. It should be 165 degrees Fahrenheit in the thickest part of the breast. - Let the chicken rest for 10 minutes before carving. This will allow the juices to redistribute and make the chicken more tender.