We tend to believe that if something takes more work, it automatically means that it has more value. Of course, anyone that follows this blog knows that I, being a ‘food industry’ person, quick isn’t generally what I’m all about. But in a world that thrives on making things complicated, dare to be simple some times. Enter the Stove Top Stuffing universe….
These chicken leg ‘quarters’ make such a nice meal when paired with stuffing. The smoky bacon flavor, the earthiness of the mushrooms as well as the slight sweetness of the cornbread stuffing complement each other well.
In a society that gravitates towards labels stamped with terms like organic or GMO-free, sometimes the simplicity of quick fix food can be a treat.
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Ingredients
- 4 bacon strips, diced
- 4 celery ribs, chopped
- 1 medium onion, chopped
- 454 gm fresh mushrooms, chopped
- 1 1/2 tsp rubbed sage
- 3/4 tsp dried thyme
- 1 1/8 tsp dried summer savory
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 120 gm Cornbread Stove Top Stuffing mix
- 1/2 cup celery leaves, chopped
- 2 Tbsp fresh parsley, minced
- 1 cup chicken broth
- 2 large chicken leg quarters
Ingredients
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Instructions
- In a skillet, cook bacon until crisp; remove with a slotted spoon to paper towel. Drain, reserving 2 Tbsp of drippings.
- Sauté celery & onion in drippings until tender. Add mushrooms, herbs & seasoning; cook & stir for 5 minutes. Remove from heat; stir in stuffing mix, celery leaves, parsley & bacon. Add broth & gently combine. Set aside.
- Preheat oven to 350 F. Grease a 13" x 9" baking pan or line with greased foil paper.
- Wash & trim any excess fat from chicken leg quarters. Loosen skin over thighs to form pockets for the stuffing.
- Fill thigh 'pockets' with stuffing & place in baking pan. Place any remaining stuffing around the 2 leg quarters to bake at the same time. Cover with foil for about 30 minutes then uncover & finish roasting until chicken is cooked through & stuffing is lightly browned.