Side Pannel
Cumberland Chicken with Pork, Herb and Ham Stuffing
Cumberland Chicken with Pork, Herb and Ham Stuffing
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 12 Chicken thighs, boned
Directions
STUFFING
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
Pepper
1/2 lb Ground pork
1/4 lb Ham, finely chopped
3/4 c Soft bread crumbs
1 Egg
CUMBERLAND SAUCE
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
-slivers
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.
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
Pepper
1/2 lb Ground pork
1/4 lb Ham, finely chopped
3/4 c Soft bread crumbs
1 Egg
CUMBERLAND SAUCE
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
-slivers
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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