Chicken with Oriental Stuffing

SUBMITTED BY: Pam Szmon

"In Dauphin, Manitoba, Pam Szmon uses this flavorful dressing to stuff two chickens, but we baked it alongside moist leg quarters. 'With unusual ingredients like bean sprouts and water chestnuts, it's my favorite,' she notes."

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PREP TIME	15 Min
COOK TIME	40 Min
READY IN	55 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

3/4 cup finely chopped onion
1 1/4 cups butter or margarine, divided
3 bacon strips, cooked and crumbled
1 (14.5 ounce) can bean sprouts, drained
1 (8 ounce) can sliced water chestnuts, drained
1 (4 ounce) can mushroom stems and pieces, drained and chopped
1 tablespoon Worcestershire sauce
1/8 teaspoon ground ginger
10 cups cubed day-old bread
1/2 teaspoon salt
pepper to taste
8 chicken leg quarters

DIRECTIONS

In a large saucepan, saute onion in 1 cup butter until tender. Add bacon, bean sprouts, water chestnuts, mushrooms, Worcestershire sauce and ginger. cook and stir over medium heat for 1 minute. Remove from the heat; stir in the bread cubes, salt and pepper. transfer to a greased 3-qt. baking dish.
Place the chicken in a greased 15-in. x 10-in. x 1-in. baking pan. Melt the remaining butter; brush over chicken. Bake at 350 degrees F for 40-45 minutes or until a meat thermometer reads 180 degrees F. Bake the stuffing alongside for 30-35 minutes or until heated through.