Sage Stuffed Poultry
Krytan chefs often choose to add a simple stuffing to their poultry to elevate it to something a little more special. Here is one of the most popular bread stuffings. It's typically used as a filling for moa breasts. Sometimes smaller birds are left whole and the body cavity is filled instead.
To be perfectly honest, I generally prefer the stuffing as a side dish rather than a filling. Going to the trouble of actually filling your poultry does make it feel much fancier though. Whichever route you choose, it makes for a delicious, satisfying meal.
This is a good, solid, reliable recipe without too many moving parts or complications. Many chefs choose to add a few extra ingredients and seasonings in along the way to create more interesting flavours. That said, at least as many chefs (and a great many home cooks) opt for the simple, uncomplicated flavours of this base recipe. If you want to try playing around with the flavours, I can definitely recommend sautéing some onion, garlic, and celery in the butter for the stuffing. Adding a few more herbs to the stuffing is another lovely option. I'm partial to Divinity Fair Herbs1 myself. I also enjoy adding a little bit of garlic along with the sage when seasoning the chicken. Not too much; you don't want to overpower the sage. Just a hint.
1 A mixture of parsley, sage, rosemary, and thyme. (I think it may have another name over here...) Back
2 May be either skinless or skin-on. Skin-on is more typical in Tyria (and a bit more flavourful). Skinless is a bit more healthful. Back
3 Pink colour should be gone and juices should run clear. If you have an instant read thermometer, you can look for an internal temperature of 73°C (~165°F). Check the stuffing, rather than the chicken for temperature. Back
To be perfectly honest, I generally prefer the stuffing as a side dish rather than a filling. Going to the trouble of actually filling your poultry does make it feel much fancier though. Whichever route you choose, it makes for a delicious, satisfying meal.
This is a good, solid, reliable recipe without too many moving parts or complications. Many chefs choose to add a few extra ingredients and seasonings in along the way to create more interesting flavours. That said, at least as many chefs (and a great many home cooks) opt for the simple, uncomplicated flavours of this base recipe. If you want to try playing around with the flavours, I can definitely recommend sautéing some onion, garlic, and celery in the butter for the stuffing. Adding a few more herbs to the stuffing is another lovely option. I'm partial to Divinity Fair Herbs1 myself. I also enjoy adding a little bit of garlic along with the sage when seasoning the chicken. Not too much; you don't want to overpower the sage. Just a hint.
Sage Stuffed Chicken
Ingredients
Stuffing
- 200g bread
- 3/4 c. chicken stock
- 1/4 c. butter, melted
- 1/2 Tbsp. dried sage
- pinch of ground black pepper
- 1 egg
Chicken
- 4 boneless chicken breasts2 (600-700g)
- salt and pepper, to taste
- 1/2 Tbsp. dried sage
- 2 Tbsp. butter
Directions
Stuffing
- Tear the bread into bite-sized pieces.
- Bake at 120°C (250°F) until dry and crisp (~20 minutes).
- Transfer bread pieces to large bowl and drizzle with stock and butter.
- Add sage and pepper and mix well.
- Lightly beat egg and add it to the bread mixture, stirring to combine.
- Transfer mixture to greased baking dish, cover, and bake at 180°C (350°F) for 30-40 minutes.
- Uncover and set aside to cool.
Chicken
- Cut horizontally into -- but not all the way through -- each piece of chicken, creating a pocket.
- Fill each pocket with 2 or 3 Tbsp. of the stuffing. (You will have some stuffing left over.)
- Season chicken with salt and pepper and sprinkle with sage.
- Melt butter over medium heat.
- Add chicken to pan and cook until underside is nicely browned (7-10 minutes).
- Flip and cook until other side achieves a similar colour.
- If breasts are particularly large or thick, you may have to cover the pan for part of the cooking to ensure they cook all the way through3.
- Serve with mashed potatoes and vegetable dish of choice.
1 A mixture of parsley, sage, rosemary, and thyme. (I think it may have another name over here...) Back
2 May be either skinless or skin-on. Skin-on is more typical in Tyria (and a bit more flavourful). Skinless is a bit more healthful. Back
3 Pink colour should be gone and juices should run clear. If you have an instant read thermometer, you can look for an internal temperature of 73°C (~165°F). Check the stuffing, rather than the chicken for temperature. Back
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