Sultana Chicken Stuffing Recipes

Steps:

• Heat oven to 325°F.
• Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)
• Stuff chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.
• Bake 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Heat 1 tbsp oil in a large casserole dish with a lid. Add the chicken and cook for about 7-10 mins until golden all over, then remove from the pan. Fry the onion with the bay leaves and the spices in the remaining oil for about 5 mins, until soft and golden. Take off the heat and return the chicken to the pan.
• Mix the yogurt, coriander, curry paste and sultanas together, pour over the chicken and give it a stir. Cover with the lid and cook in the oven for 30 mins, or until the meat falls easily off the bone. Great served with warm naan bread.

Steps:

• Mix all ingredients well in a bowl.
• Stuff into cavity of chicken.
• Roast or rotisserie as per your usual method.

Steps:

• Butter a small microwave-proof pudding basin. In a separate bowl, rub the butter into the flour and baking powder, then stir in the sugar and sultanas. Gradually add the eggs and milk to make a wet cake mixture.
• Spoon into the basin and make a deep hollow in the centre with the back of the spoon. Cover the basin with cling film, pierce with the tip of a knife and microwave on High for 4½-5 mins until well risen and firm to the touch.
• Carefully turn the pud out onto a plate and spoon over a generous amount of syrup. Slice and serve with custard.

Steps:

• Heat oven to 350°.
• Heat oil/fat in skillet and brown chicken seasoning with salt, pepper, and garlic powder (I do not cook all the way through) sit to side on a plate.
• Heat butter in a pan and cook onions and celery until tender.
• Take all but 1/2 cup of stuffing mix and put in a large bowl (Sit 1/2 cup to side).
• Mix in onion and celery with melted butter and chicken stock and stir with a spoon.
• Put in bottom of an oil-coated baking dish 13 x 9.
• Put browned chicken on top and spread evenly.
• Take the 1/2 cup of stuffing mix and break into crumbs and sprinkle on top.
• Bake in the oven for 30 minutes.
• Take out of the oven and add your favorite veggies to the top (optional).
• Cover with foil and bake for another 10-15 minutes.
• Take out of the oven and serve.
• Note: If you add chicken to the top in bigger pieces than the diced, you will need to increase your baking time. Make sure you measure temperature to 160° internal temperature.