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moonchild Chicken and Stuffing (tastes better than the real thing)
Date of last review
Sun January 16, 2011
I got the idea for this recipe from Linda's site. I made a few changes to make it even more like the real thing. To DH and I, it isn't stuffing w/o sage.
2 cups diced cooked chicken
1 pound pork sausage (I used the hot 'cause I like spicy)
1 large stalk celery (chopped)
3 tbls. chopped onion
1 small can mushrooms, drained (I used chunky portabello)
4 lg. eggs
1/2 cup heavy cream
8 oz. 4 Cheese Mexican Blend, shredded (Original recipe calls for Monterey Jack)
1/2 teaspoon salt (I didn't add any)
1/4 teaspoon pepper
1 tablespoon fresh parsley, minced, optional (I didn't add any)
1/4 - 1/2 tsp sage (depends on taste. I start with a small amount, taste the mixture and then add more as needed).
How To Prepare:
Brown the sausage with the onion and celery; drain well. Add sage and mushrooms. Place in a 2 qt. casserole dish. Mix in chicken and cheese. Beat eggs, cream, seasonings and parsley, if using. Pour evenly over meat mixture. Bake at 350º 35-40 minutes until set in the center and nicely browned. Let stand 10 minutes before serving. I scooped it with a large serving spoon just like regular stuffing because this was more a casserole than a quiche like the original recipe was.
When my casserole was done, there was too much grease that had gathered in the center at the top. So, I blotted with a few paper towels and then put aluminum foil around the edges so they wouldn't burn. I then put the dish back in the oven under BROIL for just a little bit. Keep an eye on it so it doesn't burn. Then, when I took it out, I blotted once again. Much better. I believe the grease came from the cheese blend. May not happen with Monterey Jack, but I still prefer the 4-cheese blend
Number of Servings:
Makes a nice 2-qt casserole
Carbs per serving - include all nutritional information if known:
Per 1 cup serving: Cals: 455, Fat: 36, Carb: 1, Protein: 27 (all totals are according to fitday)