Best 3 Sunday Chicken Stuffing Recipes

Indulge in the comforting flavors of Sunday Chicken Stuffing, a classic dish that has been passed down through generations. This scrumptious meal features a tender and juicy chicken, perfectly roasted and infused with savory herbs and spices. The highlight of this dish is the delectable stuffing, a combination of soft bread cubes, aromatic vegetables, and a hint of tangy cranberries.

This recipe collection offers a variety of stuffing options to cater to different tastes and preferences. From the classic herb stuffing, brimming with parsley, sage, and thyme, to the flavorful sausage stuffing, packed with savory ground sausage and apples, there's a stuffing here for every occasion. Vegetarian enthusiasts will delight in the hearty vegetable stuffing, a medley of colorful bell peppers, mushrooms, and zucchini.

For those seeking a gluten-free alternative, the almond flour stuffing provides a delightful crunch and nutty flavor. And for a unique twist, try the cornbread stuffing, which adds a touch of sweetness and a golden-brown crust. Each recipe is meticulously crafted to ensure a moist and flavorful stuffing that complements the succulent chicken perfectly.

Whether you're hosting a special gathering or simply seeking a cozy family meal, Sunday Chicken Stuffing is sure to impress. With its tender chicken, delectable stuffing options, and easy-to-follow instructions, this dish is a true culinary delight. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

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 :

SUNDAY CHICKEN & STUFFING

Sunday Chicken & Stuffing image

Easy and good. You could use leg quarters as well. These easy recipes leave a cook room to add ingredients they choose.

Provided by Sharon Whitley

Categories Chicken

Time 55m

Number Of Ingredients 5

Ingredients

1 pkg (6oz) chicken flavored stuffing mix, prepared according to package directions
6 boneless, skinless chicken breast halves
1 can(s) cream of chicken soup
1/3 c milk
1 Tbsp dried parsle flakes

Steps:

1. Preheat oven to 400. Grease a 9x13 inch baking dish. Spoon the stuffing down the middle of the dish. Place the chicken around stuffing.
2. Combine soup, milk and parsley; pour over chicken. Cover and bake for 20 minutes, Uncover and bake 10-15 minutes longer or until chicken juices run clear.

Tips:

Use a combination of light and dark meat chicken for the stuffing, as this will give it a more flavorful and juicy texture.
Make sure the chicken is cooked through before adding it to the stuffing, as this will help prevent the stuffing from becoming soggy.
Use a variety of vegetables in the stuffing, such as celery, carrots, onions, and mushrooms, as this will add flavor and texture.
Add some herbs and spices to the stuffing, such as sage, thyme, and rosemary, as this will help to enhance the flavor.
Make sure the stuffing is moist, but not too wet, as this will help it to cook evenly.
Stuff the chicken loosely, as this will allow the stuffing to expand as it cooks.
Roast the chicken at a high temperature for the first 30 minutes, then reduce the temperature and continue roasting until the chicken is cooked through.
Let the chicken rest for 10 minutes before carving, as this will help the juices to redistribute throughout the meat.

Conclusion:

Sunday chicken stuffing is a classic comfort food dish that is perfect for a special occasion or a weeknight meal. With its flavorful chicken, moist stuffing, and crispy skin, this dish is sure to please everyone at the table. By following the tips above, you can make a delicious and memorable Sunday chicken stuffing that your family and friends will love.