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Chicken Stuffing

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Ingredients
  Tart apples 1 1⁄4 Cup (20 tbs), chunky cut unpeeled
  Carrots 1 1⁄4 Cup (20 tbs), thinly sliced
  Pitted prunes 1⁄2 Cup (8 tbs)
  Dry onion soup mix 3 Tablespoon
  Butter/Margarine 3 Tablespoon
Directions

Toss apples, carrots, and prunes with 2 table spoons soup mix.
Spoon into chicken; fasten opening.
Brush with butter melted with 1 tablespoon soup mix.
Roast; baste occasionally.
Apples and carrots stay nicely tender-crisp; in delicious contrast, prunes are moist and tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish

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