• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Cumberland Chicken with Pork, Herb and Ham Stuffing

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 12 Chicken thighs, boned


1 tb Butter
1/2 c Onion, chopped
1/2 c Mushrooms, chopped
1/2 c Fresh spinach, chopped
2 tb Fresh parsley, chopped
1/4 ts Each dried marjoram, sage
-and thyme
1/4 ts Salt
1/2 lb Ground pork
1/4 lb Ham, finely chopped
3/4 c Soft bread crumbs
1 Egg

1 c Red currant jelly
1/2 c Port
1/2 c Orange juice
1/4 c Lemon juice
Rind of 1 orange, cut in
1/2 ts Dry mustard
1/2 ts Ginger

STUFFING: In skillet, melt butter over medium heat; cook onion until
tender. Stir in mushrooms, spinach, parsley, marjoram, sage, thyme, salt,
and pepper to taste; cook for 2 minutes or until fragrant. Let cool. In
bowl, combine pork, ham, bread crumbs and egg; add onion mixture and mix
well. Fill pocket of each boned thigh with heaping tablespoon of stuffing
and enclose with thigh meat. Secure with string. Place seam side down in
single layer in greased baking dish. CUMBERLAND SAUCE: In saucepan, combine
jelly, port, orange juice, lemon juice, orange rind, mustard and ginger;
bring to boil, stirring constantly. Remove from heat. Pour 1/2 cup of the
sauce over thighs. Bake, uncovered, in 350 degree oven for 1 1/4 hrs,
basting occasionally, or until golden brown and juices run clear when
chicken is pierced. Remove string, serve remaining sauce warm with chicken.
Makes 8 to 12 servings.

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