Posted by RF at 11:38am Nov 1 '09made this the other day and it came out really good. defintely going to have to make it again. i did the first part the night before, then on the day i made it, just added the egg and stuffed some chicken legs under the skin. came out really good like that.
olive oil
1 large onion, chopped small
3 stalks celery, chopped small
1 can mushrooms, chopped, reserve a little of the liquid.
2-3 cloves fresh garlic, chopped
3/4 cup chicken stock (i just boiled chicken bones in water for a few hours.)
1 tsp marjoram
1/2 tsp tarragon
salt
pepper
bread, dried. (i used leftover challah, which is a sweeter bread. slice it and lay it out on a sheet pan then bake at 400 20-40 min to dry it out, flipping in the middle. takes longer or shorter depending on how fresh it is to start.)
2-3 eggs
in medium pot, heat oil, then sautee onion. when soft, add celery. when soft, add mushroom.
cook that for a bit then add garlic and spices. cook a few minutes longer.
add a bit of the juice from the mushrooms and the chicken stock and bring to a boil, then simmer on low for 10 minutes or so.
add dried bread and mix well until it becomes thick and pretty dry, though not totally dry. break up any really big pieces of bread.
at this point, it has to cool off before you can add the egg, or itll cook them, so you can do up to this point the night before.
when cooled, add the eggs and mix well.
you can now use it to stuff whatever youre making. as mentioned, i stuffed it under the skin of chicken legs which worked out really nicely:
spray bottom of roasting pan with olive oil. (feel free to line it first with tin foil to make clean-up easier, thats what i do...) sprinkle with salt, pepper, onion, garlic, paprika, thyme and oregano. lay down a layer of red potatoes cut into 1/4" slices. spray and sprinkle again. lay down stuffed chicken legs. spray and sprinkle those as well. bake uncovered at 375 for 45 minutes, then reduce to 300 for another 20 minutes.
olive oil
1 large onion, chopped small
3 stalks celery, chopped small
1 can mushrooms, chopped, reserve a little of the liquid.
2-3 cloves fresh garlic, chopped
3/4 cup chicken stock (i just boiled chicken bones in water for a few hours.)
1 tsp marjoram
1/2 tsp tarragon
salt
pepper
bread, dried. (i used leftover challah, which is a sweeter bread. slice it and lay it out on a sheet pan then bake at 400 20-40 min to dry it out, flipping in the middle. takes longer or shorter depending on how fresh it is to start.)
2-3 eggs
in medium pot, heat oil, then sautee onion. when soft, add celery. when soft, add mushroom.
cook that for a bit then add garlic and spices. cook a few minutes longer.
add a bit of the juice from the mushrooms and the chicken stock and bring to a boil, then simmer on low for 10 minutes or so.
add dried bread and mix well until it becomes thick and pretty dry, though not totally dry. break up any really big pieces of bread.
at this point, it has to cool off before you can add the egg, or itll cook them, so you can do up to this point the night before.
when cooled, add the eggs and mix well.
you can now use it to stuff whatever youre making. as mentioned, i stuffed it under the skin of chicken legs which worked out really nicely:
spray bottom of roasting pan with olive oil. (feel free to line it first with tin foil to make clean-up easier, thats what i do...) sprinkle with salt, pepper, onion, garlic, paprika, thyme and oregano. lay down a layer of red potatoes cut into 1/4" slices. spray and sprinkle again. lay down stuffed chicken legs. spray and sprinkle those as well. bake uncovered at 375 for 45 minutes, then reduce to 300 for another 20 minutes.