Best Sage And Onion Stuffing For Roast Chicken Recipes

CELERY HERB STUFFING AND SAVORY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir together onion, celery, bread, pepper, parsley, sage, rosemary, thyme, and celery salt in a large bowl; pour melted butter over bread mixture and stir to combine.
• Spoon stuffing into the cavities of chicken; place chicken into a roasting pan. Sprinkle chicken with savory; cover with a lid or foil.
• Bake in the preheated oven for 1 hour. Remove cover; increase oven temperature to 425 degrees F (220 degrees C). Roast until browned and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 15 minutes.

SAGE AND ONION STUFFING FOR ROAST CHICKEN

Steps:

• Place breadcrumbs, finely chopped onion and sage in a large bowl.
• Gently start adding water and mixing till you get a nice binding stuffing, don't make it too sticky.

ROAST CHICKEN WITH SAGE AND ONION STUFFING

Steps:

• The day before you roast your chicken, season it inside and out with salt. Loosely wrap it in kitchen paper, then put it in a tub or wrap it securely in foil. Chill it in the fridge. An hour before you want to roast it, remove it from the fridge and allow it to come to room temperature.
• Preheat the oven to 220C/200C Fan/Gas 6.
• For the stuffing, melt the butter in a frying pan over a low heat, add the onion and cook until soft and translucent. Put the onion in a bowl and allow to cool, then mix in the lemon zest, sage and breadcrumbs. Season well with salt and pepper and add the egg, mixing thoroughly. (If making the sausagemeat stuffing, do exactly the same, mixing the fried onion with the sausagemeat, apple and herbs.)
• Fill the cavity of the chicken with the stuffing, making sure you leave a little air between the stuffing and the top of the bird to allow the air to circulate. If you have any stuffing left over, you can stuff it into the neck end.
• Rub the butter over the chicken, then squeeze the lemon juice over it and put it in a roasting tin. Mix the wine with 100ml/3½fl oz water and pour over the chicken.
• Roast for 15 minutes, then turn the heat down to 180C/160C Fan/Gas 4 and roast for a further 60-80 minutes, or until the chicken is cooked through and the juices run clear when it is pierced through the thickest part with a skewer (the cooking time will depend on the size of the chicken).
• Remove the bird from the tin, cover with foil and set aside to rest. Pour off the tin juices and strain off any fat, then set aside. To make the gravy, sprinkle the flour over the tin. Stir over a low heat to make a roux with the scrapings in the bottom of the tin, then pour in the wine. Let this bubble up, then gradually add the pan juices and stock. You can transfer the gravy to a saucepan if you like - the roasting tin should look clean. Simmer until you have a thin, well flavoured gravy.

SAGE AND ONION STUFFING

Steps:

• Dice onions.
• Put them in a pan with just enough water to cover them and parboil.
• Chop the fesh sage finely, if using.
• Drain the onions.
• Mix fresh or powdered sage and oninons in a bowl with the bread crumbs.
• Melt butter, add to stuffing, and season to taste.
• Stuff the bird of your choice or cook at 350 degrees for 35-45 minutes in a well greased pan.