SCARBOROUGH FAIR STUFFING
Prepared stuffing was boring, so I made my own. Of course, I was listening to Simon and Garfunkel while I looked at my spices, and started thinking, "Hmm...parsley, sage, rosemary, and thyme...then she'll be a true love of mine." (Yes, I was cooking for my fiancee...why do you ask?) I love the rosemary flavor in this.
Provided by ChrisMc
Categories European
Time 1h15m
Yield 4 cups stuffing
Number Of Ingredients 9
Steps:
- Melt butter and saute onion, mushrooms, and garlic.
- Add herbs to butter.
- Mix butter into bread cubes; if needed, add hot water to moisten through.
- Place in greased pan and bake at 325 for 1 hour.
- If using to stuff a bird, make sure that the bird is thoroughly cooked- salmonella is bad (note the advanced doctor terms I use).
Nutrition Facts : Calories 319.8, Fat 24.5, SaturatedFat 14.9, Cholesterol 61, Sodium 407.1, Carbohydrate 22.8, Fiber 2.3, Sugar 2.9, Protein 3.8
SCABOROUGH FAIR STUFFING
Steps:
- In a large bowl, combine the breads, herbs, salt and pepper. Combine the eggs, broth and butter; add to bread mixture and stir until moistened. Transfer to a greased 13"x9" baking dish. Bake, uncovered, at 350 degrees F for 25 to 30 minutes or until thermometer reads 160 degrees F.
SCARBOROUGH FAIR ROAST CHICKEN
The perfect roast chicken, using Scarborough Fair herbs--parsley, sage, rosemary and thyme and organic free-range chicken. This makes a lovely Sunday meal served with gravy made from the drippings if desired, and stuffing (see my recipe #117776), seasonal veggies, and mashed potatoes.
Provided by BecR2400
Categories Whole Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place the cooking rack about 6 inches from the bottom of the oven, and preheat oven to 425 degrees F.
- Remove the chicken giblets, and any feathers or extra fat; rinse the chicken inside and out with cold running water and pat dry.
- Generously salt and pepper the chicken, inside and out.
- Stuff the cavity with sprigs of parsley, sage, rosemary and thyme, and the quartered lemon.
- Place chicken breast side up into a large Dutch oven or Le Creuset pan, tucking legs together (tie legs together with string, if necessary) and tucking the wing tips under the body of the chicken.
- Brush outside of chicken with melted butter, drizzle with wine, and sprinkle generously with additional salt and pepper.
- Roast the chicken for about 45 minutes, or until chicken is nicely browned.
- When chicken has browned, cover loosely with aluminum foil and continue to roast for an additional 25-35 minutes, or until juices run clear when you cut between a leg and thigh.
- Remove chicken from oven to a platter and cover with aluminum foil; let rest for 15 minutes.
- Before serving, remove the herb stuffing from inside the bird, discard.
- Make a gravy from the drippings if desired, and serve with slices of roast chicken, stuffing, seasonal veggies, and mashed potatoes.
Nutrition Facts : Calories 633.8, Fat 47.8, SaturatedFat 15.7, Cholesterol 208.6, Sodium 231.5, Carbohydrate 1.2, Fiber 0.3, Sugar 0.3, Protein 45.6
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