One of us is entitled to an extra helping of bragging rights for insisting on making an extra large batch of stuffing at Thanksgiving. A portion of the stuffing was left uncooked, and was put away in the freezer. Serendipity made a house call, and we needed a quick recipe for a sizable crowd. We discovered this recipe, and the frozen stuffing saved the day!
This masterful makeover of poultry and stuffing comes from Everyday Food editor Sarah Carey at Martha Stewart’s website. The link has both the recipe and an accompanying video. Of course, the twist on such traditional recipes is that the chicken is not “stuffed,” but is layered atop the stuffing and oven baked. The recipe includes instructions on making fresh stuffing, but we want to testify that the frozen stuffing is a great substitute. The oven baking on an open pan renders some of the stuffing cracker-crunchy, while the rest of the stuffing is spongy and soft. Here’s a picture of our version from a few nights ago. By the way: the recipe is quick and easy. Enjoy!