Scarborough Fair Stuffing Recipes

SCARBOROUGH FAIR STUFFING

Steps:

• In a large bowl, combine the breads, herbs, salt and pepper. Combine the eggs, broth and butter; add to bread mixture and stir until moistened. , Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.

SCARBOROUGH FAIR STUFFING

Steps:

• Melt butter and saute onion, mushrooms, and garlic.
• Add herbs to butter.
• Mix butter into bread cubes; if needed, add hot water to moisten through.
• Place in greased pan and bake at 325 for 1 hour.
• If using to stuff a bird, make sure that the bird is thoroughly cooked- salmonella is bad (note the advanced doctor terms I use).

CELERY HERB STUFFING AND SAVORY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir together onion, celery, bread, pepper, parsley, sage, rosemary, thyme, and celery salt in a large bowl; pour melted butter over bread mixture and stir to combine.
• Spoon stuffing into the cavities of chicken; place chicken into a roasting pan. Sprinkle chicken with savory; cover with a lid or foil.
• Bake in the preheated oven for 1 hour. Remove cover; increase oven temperature to 425 degrees F (220 degrees C). Roast until browned and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 15 minutes.

SCARBOROUGH FAIR ROAST CHICKEN

Steps:

• Place the cooking rack about 6 inches from the bottom of the oven, and preheat oven to 425 degrees F.
• Remove the chicken giblets, and any feathers or extra fat; rinse the chicken inside and out with cold running water and pat dry.
• Generously salt and pepper the chicken, inside and out.
• Stuff the cavity with sprigs of parsley, sage, rosemary and thyme, and the quartered lemon.
• Place chicken breast side up into a large Dutch oven or Le Creuset pan, tucking legs together (tie legs together with string, if necessary) and tucking the wing tips under the body of the chicken.
• Brush outside of chicken with melted butter, drizzle with wine, and sprinkle generously with additional salt and pepper.
• Roast the chicken for about 45 minutes, or until chicken is nicely browned.
• When chicken has browned, cover loosely with aluminum foil and continue to roast for an additional 25-35 minutes, or until juices run clear when you cut between a leg and thigh.
• Remove chicken from oven to a platter and cover with aluminum foil; let rest for 15 minutes.
• Before serving, remove the herb stuffing from inside the bird, discard.
• Make a gravy from the drippings if desired, and serve with slices of roast chicken, stuffing, seasonal veggies, and mashed potatoes.