Mushroom-Leek Bread Stuffing with Herbs

Name: Mushroom-Leek Bread Stuffing with Herbs
Yield: Enough for 1 butterflied chicken
Ingredients: 6 ounces, white sandwich bread (about 6 slices), cut into 1/4-inch cubes (about 5 cups); 2 tablespoons, unsalted butter; 1 , small leek, halved lengthwise, rinsed thoroughly, white and light green parts cut crosswise into 1/8-inch slices (about 1 cup); 1 small rib, celery, chopped fine (about 3/4 cup); 8 ounces, button mushrooms, cleaned and chopped medium (about 2 1/2 cups); 1 large clove, garlic, minced or pressed through garlic press (about 1 1/2 teaspoons); 1/2 teaspoon, minced fresh sage leaves (or 1/4 teaspoon dried); 1/2 teaspoon, minced fresh thyme leaves (or 1/4 teaspoon dried); 1/4 cup, minced fresh parsley leaves; 1 , large egg; 1/2 cup, low-sodium chicken broth, plus 2 tablespoons; 1/2 teaspoon, table salt; 1/2 teaspoon, ground black pepper

9 comments

Appears in Cook's Illustrated March/April 2005

Side Dishes

Could kitchen shears and some aluminum foil origami eliminate overcooked meat, stingy amounts of undercooked stuffing, and the need for trussing?

SERVESEnough for 1 butterflied chicken

TIME1¼ hours

WHY THIS RECIPE WORKS

We ensured moist, savory meat for our roast stuffed chicken recipe by brining the bird before we stuffed and roasted it. Our most radical idea, however, was to make an aluminum foil bowl, mound the stuffing into it, and place the chicken—af...

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