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Chicken with Stuffing


The basic, well seasoned stuffing makes this roast chicken hearty and delicious.


  • 1 whole chicken, about 5 1/2 pounds
  • 6 cups toasted bread cubes
  • 3 tablespoons chopped celery
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoons dried poultry seasoning
  • 1/2 cup milk
  • 1 egg, beaten


Remove the giblets* from the chicken.

Cook chicken giblets in water until tender; reserve 3/4 cup of the stock. In a mixing bowl combine bread cubes, parsley, onion, celery and seasonings. Add milk, beaten egg, chopped giblets, and stock. Stuff chicken. Roast, uncovered, at 350° for about 22 minutes per pound, to about 175° on meat thermometer. Remove stuffing to a serving dish for serving. Store in a tightly covered container- do not store stuffing in chicken.

*The giblets are often packed in a small bag in the cavity of a whole chicken. They consist of the heart, liver, and gizzard, and the neck is often included in the mixture.

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