Kasha Stuffed Roast Chicken Recipes

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SIMPLE/EASY STUFFED ROAST CHICKEN WITH GRAVY (FOR BEGINNERS)



Simple/Easy Stuffed Roast Chicken With Gravy (For Beginners) image

This method can be used for roast chicken or turkey. It turns out a lovely moist delicious bird with a tasty stuffing and gravy.

Provided by Derf2440

Categories     Chicken

Time 3h5m

Yield 6 serving(s)

Number Of Ingredients 16

1 (120 g) box chicken flavor stuffing mix
1 1/4 cups hot water (hot tap water is ok)
2 tablespoons butter or 2 tablespoons margarine
1 (8 ounce) can water chestnuts, drained and rough chopped
1 small onion, chopped
1 -2 tablespoon poultry seasoning, to taste
1 (5 lb) chicken (fresh or frozen, thawed) or 1 (5 lb) turkey (fresh or frozen, thawed)
salt & fresh ground pepper, to taste
1/4 cup butter, softened
aluminum foil
chicken giblets
water, to cover
salt and pepper, to taste
1 teaspoon poultry seasoning
3 -4 tablespoons flour or 3 -4 tablespoons cornstarch
hot water, to thin if necessary

Steps:

  • Preheat oven to 400°F.
  • Empty contents of stuffing box, both the bread crumb and seasoning envelopes, into a medium bowl.
  • Add hot water and butter; stir to mix.
  • Add chopped water chestnuts, onion and poultry seasoning, mix thoroughly and set aside.
  • Check inside the chicken for giblets, remove and set aside.
  • Rinse chicken inside and out with cold running water.
  • Dry thoroughly inside and out with paper towel.
  • Sprinkle salt and fresh ground pepper inside the cavity and all over the outside.
  • Place chicken in a roaster.
  • Loosely pack the stuffing mix into the main cavity and any left into the neck cavity folding the skin over it.
  • If necessary secure the neck skin with a pick.
  • Take a length of kitchen string and tie the ends of the legs as close together as possible.
  • Rub the butter all over the outside of the chicken making sure to cover the whole outside surface.
  • Take two lengths of aluminum foil, place one piece over the chicken lengthwise, take the other piece and place it sideways over the first piece.
  • Tuck the foil tightly to the chicken so it is touching the bottom of the roaster but not under the bird.
  • If the bird is not completely covered (except for the underside) Use a third piece to finish covering.
  • Place the roaster on the middle rack of the oven and roast at 400f degrees for 15 minutes.
  • Reduce the heat after 15 minutes to 350f degrees and roast for approximately 2 hours.
  • At about 2 hours, carefully lift the aluminum foil and poke the chicken with a fork, if the juice runs clear, remove the foil and roast a further 30 minutes to brown the skin to golden.
  • If the juice is not yet clear, roast a little longer and check again.
  • Once the chicken is well browned, remove to platter, cover with foil and let rest.
  • In the meantime, if you wish to make giblet gravy, take the giblets (and neck if it's there), place in a saucepan, cover with water, add salt and pepper and a little poultry seasoning if you wish, bring to boil, reduce heat and simmer for at least an hour.
  • Remove to strainer, reserving liquid.
  • Chop the giblets and pick any meat off neck bones, add to a blender and add the liquid.
  • Blend to liquefy level, add 3 or 4 tablespoons flour or corn starch and blend to mix well.
  • Pour off as much fat as possible from the roaster, take a whisk and move up any bits and pieces of stuffing/chicken stuck to the bottom, remove any large pieces of skin, add the giblet mix from the blender, whisk around; place in 450°F to 500°F degree oven until bubbly, about 10 minutes; add a small amount of hot water if necessary if it is too thick until it is the consistancy you want, cook another 5 minutes.
  • (We like ours very thick) Whisk and pour into gravy boat and serve hot with the roast chicken.
  • Gravy can also be made without the giblets, just whisk up the brown bits in the roaster and add 1 cup of hot water and make a slurry of cold water and either flour or corn starch, add the slurry and whisk, cook the same as above adding a little more water if necessary.

KASHA



Kasha image

A wonderful merging of flavors and textures! This beef and bulgur wheat veggie delight is just a little spicy and sure to warm the tummy.

Provided by Traveling_Is_Love

Categories     Main Dish Recipes     Casserole Recipes

Time 30m

Yield 4

Number Of Ingredients 8

½ pound ground beef
2 stalks celery, chopped
2 green onions, chopped
1 cup diced tomato
2 cups beef broth
1 cup bulgur (cracked wheat), uncooked
salt to taste
1 pinch cayenne pepper, or to taste

Steps:

  • Place the ground beef in a skillet over medium-high heat. Cook, while stirring to crumble, until almost cooked through. Drain the grease, and reduce heat to medium. Stir in the celery, green onions, and tomato. Cook until the celery is tender, and the beef is browned.
  • Meanwhile, bring the beef broth to a boil in a saucepan. Add the bulgur wheat, cover, and reduce heat to low. Simmer for about 10 minutes, until tender. Stir the bulgur wheat into the vegetables and beef, and season with salt and cayenne pepper.

Nutrition Facts : Calories 318 calories, Carbohydrate 29.5 g, Cholesterol 48.2 mg, Fat 15.9 g, Fiber 7.4 g, Protein 15.8 g, SaturatedFat 6.4 g, Sodium 458.5 mg, Sugar 1.8 g

ROAST STUFFED CHICKEN



Roast Stuffed Chicken image

You've heard it many times, but it bears repeating. Nothing tastes more like home than a good Roast Stuffed Chicken. This Roast Stuffed Chicken recipe is one of our favorites. It requires only five ingredients and still comes out moist, delicious and perfectly seasoned. Try it as soon as you can!

Provided by My Food and Family

Categories     Home

Time 1h50m

Yield 10 servings

Number Of Ingredients 5

1-1/2 cups hot water
3 Tbsp. margarine or butter, cut up
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 whole chicken or capon (5 lb.)
1/4 tsp. dried thyme leaves or dried tarragon leaves

Steps:

  • Heat oven to 325°F.
  • Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)
  • Stuff chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.
  • Bake 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.

Nutrition Facts : Calories 480, Fat 26 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 140 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0.5178 g, Sugar 0 g, Protein 46 g

KASHA AND BEEF SUPPER



Kasha and Beef Supper image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Supper ready in 25 minutes! Try hearty beef in a new way - a delicious meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 7

2 cups Progresso™ beef broth (from 32 oz carton)
1 cup uncooked kasha (roasted buckwheat groats)
1/2 pound extra-lean ground beef
1 medium stalk celery, sliced (1/2 cup)
4 medium green onions, sliced (1/4 cup)
1 can (14 1/2 ounces) diced tomatoes with crushed red pepper and basil, undrained
1/4 teaspoon pepper

Steps:

  • Heat broth to boiling in 2-quart saucepan. Stir in kasha; reduce heat to medium. Cover and cook about 7 minutes or until tender; drain if needed.
  • Meanwhile, cook beef, celery and green onions in 10-inch nonstick skillet over medium heat 8 to 10 minutes, stirring frequently, until beef is thoroughly cooked; drain.
  • Stir tomatoes and pepper into beef mixture. Heat to boiling; reduce heat. Cover and simmer 5 minutes. Stir in kasha; cook until thoroughly heated.

Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 35 mg, Fiber 4 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 6 g, TransFat 0 g

KASHA-STUFFED ROAST CHICKEN



Kasha-Stuffed Roast Chicken image

Provided by Joan Nathan

Categories     dinner, roasts, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 18

4 tablespoons chicken fat or vegetable oil, plus additional for greasing pan
3 onions, 1 diced and 2 coarsely chopped
1 large egg
1 cup dry kasha
2 cups chicken broth or water
Salt
freshly ground black pepper
1/2 cup diced celery
1 cup sliced mushrooms, optional
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh sage
1 roasting chicken, 4 to 5 pounds
3 cloves garlic, minced
1 pound whole, unpeeled, small potatoes
3 tart apples, quartered and cored
4 carrots, peeled and cut into 3- to 4-inch chunks
4 parsnips, peeled and cut into 3- to 4-inch chunks
1 tablespoon chopped fresh rosemary leaves

Steps:

  • Preheat oven to 375 degrees. Grease a roasting pan and set aside. In a skillet over medium heat, heat 2 tablespoons of chicken fat or oil, and sauté diced onion until golden. Remove from heat and set aside.
  • In a small mixing bowl, beat egg lightly and stir in kasha. Mix well to coat all grains. Place a dry heavy skillet over high heat. When it is hot, add egg-coated kasha and stir with a wooden spoon to flatten it and break up any lumps. Continue to stir until egg has dried and kernels are browned and mostly separated. Add broth or water, and season with salt and pepper to taste. Bring to a boil. Add cooked onions, celery, mushrooms (if using), parsley and sage. Simmer, covered, stirring occasionally, until kasha is tender, about 15 minutes.
  • Rub exterior of chicken with 1 tablespoon of remaining chicken fat or oil and garlic. Season with salt and pepper to taste. Stuff both cavities of chicken with kasha mixture. (Excess kasha may be baked in an ovenproof dish, during last 30 minutes of roasting time.)
  • In bottom of roasting pan, combine potatoes, apples, carrots, parsnips and chopped onions. Add remaining 1 tablespoon chicken fat or oil, and rosemary, and toss well to coat. Gently place chicken on top of vegetables and bake until golden and cooked through, about 1 1/2 hours. To serve, carve chicken as desired and serve each portion with some of vegetables and apples.

Nutrition Facts : @context http, Calories 730, UnsaturatedFat 24 grams, Carbohydrate 58 grams, Fat 38 grams, Fiber 11 grams, Protein 40 grams, SaturatedFat 11 grams, Sodium 1455 milligrams, Sugar 14 grams, TransFat 0 grams

JACQUES'S SAVORY-STUFFED ROAST CHICKEN



Jacques's Savory-Stuffed Roast Chicken image

Yield Makes 4 or 5 servings

Number Of Ingredients 11

1 chicken, 3 1/2 to 4 pounds
For the stuffing:
1 tablespoon unsalted butter
1 teaspoon virgin olive oil
1/2 cup minced shallots (4 or more large shallots)
4 tablespoons chopped fresh parsley
1 tablespoon finely chopped fresh savory
1/8 teaspoon salt
1/8 teaspoon ground pepper
1/4 teaspoon salt for sprinkling on the chicken
Butter or vegetable oil for the roasting pan

Steps:

  • Special equipment:
  • A small frying pan; a shallow- sided heavy aluminum or copper roasting pan or heavy cast-iron skillet, just large enough to hold the trussed chicken; a 1-quart glass measuring cup or deep bowl; cotton kitchen twine; a basting brush; a board or platter for resting and carving.
  • Preparing the herb stuffing:
  • Preheat oven to 425°F.
  • Heat the butter and olive oil in the frying pan over medium heat. When hot, add the shallots, parsley, savory, salt, and pepper, stirring well and tossing in the pan. Cook for about a minute, just until the shallots begin to soften. Scrape the mixture on a plate to cool.
  • Preparing the chicken:
  • Remove any lumps of fat from inside the cavity near the tail.
  • To make carving easier, remove the wishbone. Lift the flap of neck skin and insert a thin, sharp knife into each end of the breast; then slice diagonally along both sides of the wishbone. Use your finger and thumb to loosen the bone, pry it out at the top, and pull it down. Try to remove it whole-if it breaks, carefully wiggle out the pieces. Cut the wings at the "elbow" joint, leaving only the meaty section attached to the shoulder.
  • Place the chicken on its back. To loosen the breast skin, lift the neck flap and work your fingers between the skin and the flesh, taking care not to puncture the skin. Slide your fingers down the breast and to either side along the legs, especially the thighs.
  • Stand the chicken on its tail end in the measuring cup or bowl; hook the wing sections over the rim, to keep the bird upright. Hold the neck flap away from the breast and stuff the cooled herb mixture down between the skin and the flesh, pushing it gently to the sides and bottom. Lay the chicken on its back, tuck the neck flap underneath, and smooth the skin, to distribute the stuffing evenly over the entire breast.
  • Roasting the chicken:
  • Sprinkle 1/4 teaspoon salt all over the chicken. Grease the center of the roasting pan with a small amount of butter or a dash of oil to prevent sticking (or place a small piece of oiled parchment paper in pan bottom). Set the chicken on its side in the greased pan and place in the oven.
  • Roast for 25 minutes for a 3 1/2-pound chicken (3 or 4 minutes longer for a 4-pound bird), then turn the chicken onto its other side, grasping it with kitchen tongs or towels. The first side on which it rested will be deeply colored; be careful not to tear the skin when turning. Roast for another 25 to 28 minutes, depending on size, then turn the chicken breast-side up; baste with the pan juices. Roast for 10 minutes and baste once again during this final cooking. Test the chicken for doneness; return to the oven for a few minutes if necessary.
  • Remove the chicken to a cutting board; place it on one side or breast down, so the juices flow into the breast meat, and let rest for 15 minutes.
  • Final Steps:
  • Make the deglazing sauce in the roasting pan. Drizzle about half the pan sauce over the carved pieces and serve, passing the rest of the sauce.

KASHA STUFFED TOMATOES WITH ROMESCO SAUCE



Kasha Stuffed Tomatoes with Romesco Sauce image

Tomatoes stuffed with kasha and corn, topped with a delicious Romesco sauce. I guarantee you won't miss the meat in this dish! Garnish with cilantro.

Provided by Amber411

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 1h1m

Yield 6

Number Of Ingredients 21

6 large beefsteak tomatoes
1 tablespoon olive oil
1 pinch salt and ground black pepper to taste
1 cup kasha (roasted buckwheat groats)
2 eggs, lightly beaten
1 tablespoon olive oil
½ large red onion, diced
1 teaspoon minced garlic
2 cups vegetable broth
2 ears fresh corn, kernels cut off
1 tablespoon chili powder, or more to taste
1 tablespoon ground cumin, or more to taste
1 cup shredded Monterey Jack cheese, divided
¼ cup toasted almonds
1 slice sandwich bread, toasted
1 (12 ounce) jar roasted red peppers
2 tablespoons extra-virgin olive oil
1 ½ tablespoons sherry vinegar
1 large clove garlic, minced
½ teaspoon sea salt
¼ teaspoon cayenne pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut tops off tomatoes and scoop out the core and flesh with a spoon, being careful not to puncture the skin. Reserve 1/2 cup of tomato flesh in a bowl.
  • Brush tomatoes with 1 tablespoon olive oil; season with salt and pepper. Arrange tomatoes on a baking sheet.
  • Bake in the preheated oven until softened, about 6 minutes. Pour out any juices that collected in the tomatoes.
  • Mix kasha and eggs together in a bowl.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and 1 clove garlic; cook and stir until onion is translucent, about 5 minutes. Pour in kasha mixture; cook over medium-high heat, stirring constantly, until kernels separate and look dry, 1 to 2 minutes.
  • Pour vegetable broth into the skillet. Reduce heat; cover and cook until kasha is tender and broth is absorbed, 7 to 10 minutes. Stir in corn, chili powder, cumin, salt, and pepper. Remove from heat and stir in about 1/2 cup Monterey Jack cheese.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Spoon kasha mixture into the tomatoes. Sprinkle remaining 1/2 cup Monterey Jack cheese on top.
  • Broil tomatoes in the preheated oven until cheese has melted, 2 to 3 minutes.
  • Combine almonds and toasted bread in a food processor; process until finely ground. Add reserved tomato flesh, roasted red peppers, 2 tablespoons olive oil, sherry vinegar, 1 clove garlic, sea salt, and cayenne pepper; process until smooth. Spoon sauce over tomatoes.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 44.3 g, Cholesterol 71.3 mg, Fat 21.7 g, Fiber 8.1 g, Protein 15.4 g, SaturatedFat 6 g, Sodium 712.3 mg, Sugar 9.7 g

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From cooking.nytimes.com


RECIPES > SIDE DISH > HOW TO MAKE KASHA STUFFED TOMATOES
KASHA STUFFING: 1/2 c Scallions, thinly sliced 2 Garlic cloves, minced 1 Celery rib, chopped 1 c Mushrooms, chopped 2 tb Olive oil 1 tb Egg replacer, powdered 1/4 c Water 1 c Uncooked kasha 2 c Hot vegetable broth 1/4 c Wheatgerm 1/4 c Pine nuts, chopped 1/4 c Italian parsley, chopped 1/2 ts Thyme
From mobirecipe.com


STUFFED ROAST CHICKEN | ROAST RECIPES - GORDON RAMSAY RESTAURANTS
Rub the oil into the chicken skin. Pour the wine and about 200ml of water into a roasting tray and season. Add the chicken and the remaining sprigs of thyme, then cover with foil and roast for 1 hour in the preheated oven. After 1 hour, remove the foil from the chicken, baste with the roasting juices and turn the oven up to 200°C/Gas 6.
From gordonramsayrestaurants.com


ROASTED HONEYNUT SQUASH STUFFED WITH A KASHA & VEGETABLE PILAF
Bring to a boil, then turn down to a simmer and cover. Cook for 10 minutes, until the broth is absorbed; fluff with a fork. Add the roasted peppers to the kasha pilaf with the chopped parsley, stir in. Remove some flesh from the squash with a large spoon to make room for the stuffing. Keep a 1/2 inch border intact.
From azestforlife.com


ASTRAY RECIPES: ROAST CHICKEN WITH KASHA STUFFING AND HONEY GLAZE
Kasha Stuffing: In saucepan, melt fat over medium heat; cook onions fo 5 minutes. Add kasha; cook for 5 minutes. Stir in stock, apricots, salt and pepper; bring to boil. Reduce heat to low cover and cook for 5 minutes.
From astray.com


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