Stuffing for a 3-pound Chicken
by Bruce Zabov
With North American Thanksgiving holidays and Christmas coming up I thought this would be a good time to go over a basic stuffing recipe you can individualize as you wish. Too, the availability of the packaged stuffing mixes can be pretty variable and being able to whip up your own reduces your dependency on its being available or not. And YOU get to decide on its fat and salt content as well. This is the season weight tends to increase as we feast and it can help to be aware of what we’re feasting on.
You can make stuffing ahead of time and store it in the fridge until you stuff the bird and put it in the oven — but don’t stuff the bird more than a few hours ahead of roasting time. Plan on about 3/4 cup of stuffing for each pound of poultry– for example, 9 cups of stuffing for a 12-pound turkey, or 4 cups for a three-plus pound chicken.
Before I forget again to mention it, a friend took one look at the recipe a few months back for Tuna Pie and immediately thought it could be made using leftover chicken or shrimp instead of the tuna. Either of those variations of the original sound terrific to me, too!
