Ingredients Jump to Instructions ↓

  1. 3/4 cup finely chopped onion

  2. 1-1/4 cups butter, divided

  3. 3 bacon strips, cooked and crumbled

  4. 1 can (14 ounces) bean sprouts, drained

  5. 1 can (8 ounces) sliced water chestnuts, drained

  6. 1 can (4 ounces) mushroom stems and pieces, drained and chopped

  7. 1 tablespoon Worcestershire sauce

  8. 1/8 teaspoon ground ginger

  9. 10 cups cubed day-old bread

  10. 1/2 to 3/4 teaspoon salt Pepper to taste

  11. 8 chicken leg quarters

Instructions Jump to Ingredients ↑

  1. 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° for 40-45 minutes or until a meat thermometer reads 180°. Bake the stuffing alongside for 30-35 minutes or until heated through. Yield: 8 servings.


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