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Baked Chicken with Applesauce Stuffing

SUBMITTED BY: ROLANSRECIPES PHOTO BY: foodaholic

"The applesauce stuffing is a very nice change, and oh so moist and flavorful. You can also do this with pork chops if you like."

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Read Reviews (7)

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PREP TIME	30 Min
COOK TIME	1 Hr 30 Min
READY IN	2 Hrs

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

6 cups dry bread crumbs
1 onion, chopped
1 stalk celery, diced
1 (16 ounce) jar applesauce
1 (14 ounce) can chicken broth
2 tablespoons dried parsley
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 tablespoon dried sage
salt and pepper to taste
1 (4 pound) whole chicken, cut into pieces
3/4 cup butter, melted

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13 inch baking pan with cooking spray.
In a large bowl, mix the bread crumbs, onion, celery, applesauce, and broth. Season with parsley, rosemary, thyme, sage, salt, and pepper. Transfer to the baking dish. Arrange chicken pieces in the dish so they are partially covered with the stuffing. Drizzle with butter. Cover the dish with aluminum foil.
Bake 1 hour in the preheated oven. Remove foil, and continue baking 30 minutes, until chicken juices run clear and stuffing is lightly browned.

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REVIEWS

Reviewed on Mar. 5, 2006 by Steve

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

Steve
Mar. 5, 2006

Very good recipe. I modified it slightly to slowly cook the onions and celery (of which I used two stalks) in 1/4 cup of butter in a sautee pan for about 15 minutes. This softened the onions and helped them more readily dissolve into the stuffing. I also added all the herbs and seasonings to the onion mixture and let it sit for about an hour before continuing the prep. When it came time to put everyting together, I then mixed the onion/celery mixture into the breadcrumbs (I used corn bread) and spread it onto the baking dish. A few other recommendations for improvement beyond this: Take out the chicken at the 1.5 hour mark, then spread out the stuffing onto a shallow baking dish and continue to cook for about 15 more minutes. I found the stuffing a touch too moist and this would dry it out just enough. Also, if you sautee the onions/celery first, you definitely DO NOT need the extra butter drizzled on top. Also, only 1/2 a can of chicken stock is necessary to achieve the right moisture level (I think next time I'd even cut the applesauce down by 1/3 to keep it from becoming too wet). All that said, however, it is a great recipe!

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9 users found this review helpful

Very good recipe. I modified it slightly to slowly cook the onions and celery (of which I used... MORE

Reviewed on May 28, 2005 by Don Quixote

Delicious. Made it without modification. Great applesauce flavor. Family wants more of this. MORE

Reviewed on Feb. 22, 2005 by ICECREAMBABE

very good and interesting MORE

Reviewed on Aug. 16, 2008 by SHERBIE29

I didnt like how this turned out at all. The butter on top made it greasy, the stuffing was... MORE

Reviewed on May 5, 2008 by mistycolleen

very good, ive made this twice. once following the recipe and the second time with... MORE

Reviewed on Jan. 29, 2007 by foodaholic

I used a boneless whole chicken breast for ease... the skin was crispy and wonderful. MORE

Reviewed on Oct. 16, 2006 by Tanya MacKay

Like Steve said above, I would definitely saute the onions & celery first, and add less... MORE