Baked Stuffed Chicken Loaf
|Skinless boneless chicken||1 1⁄2 Pound|
|Chicken||1 1⁄2 Pound, skinned|
|Plain bread crumbs||1⁄2 Cup (8 tbs), dried|
|Plain dried bread crumbs||6 Tablespoon (1/3 Cup Plus 2 Teaspoons)|
|Hominy||1 1⁄2 Cup (24 tbs), drained|
|Canned golden hominy||1 1⁄2 Cup (24 tbs), drained|
|Celery||1⁄2 Cup (8 tbs), finley diced|
|Finely diced celery||1⁄2 Cup (8 tbs)|
|Onion||1⁄2 Cup (8 tbs)|
|Poultry seasoning||1 Teaspoon|
|Red apple||1 Small|
|Red delicious apple||1 Small, cored and diced|
|Margarine||2 Teaspoon, softened|
1 For the chicken: Using a meat grinder or food processor, grind the chicken.
2 In a bowl, add ground chicken and bread crumbs along with poultry seasoning, salt, and pepper; set aside.
3 For the stuffing: In another bowl, mix together all the stuffing ingredients and set aside.
4 Preheat the oven to 350 degrees Fahrenheit.
5 On a 15 1/2 x 12-inch nonstick baking sheet form half of the chicken mixture into an oval, about 12 inches long, 8 inches wide, and 1/2 inch thick.
6 Spoon the stuffing mixture over the oval, mounding stuffing and leaving about 1 inch uncovered all around the edge of oval.
7 Divide the remaining chicken into 4 portions.
8 Flatten 1 portion using your hands and place over 1/4 of the stuffing.
9 Repeat the procedure 3 more times, covering the entire surface of stuffing.
10 Pinch the edges together to seal.
11 Shap into a loaf avoiding any cracks.
12 Place in center of oven and bake, for about 30 minutes until chicken is cooked and loaf is lightly browned.
13 Slice and serve