While Rotisserie Chicken Seasoning is delicious on chicken, it is by no means the only use for this versatile blend. In this recipe, we've used it to season an easy stuffing that you can serve with any roasted protein or vegetable.
Savory Stuffing
Savory Stuffing
Author:
Paul Ward
Servings
6
Prep Time
30 minutes
Cook Time
15 minutes
While Rotisserie Chicken Seasoning is delicious on chicken, it is by no means the only use for this versatile blend. In this recipe, we've used it to season an easy stuffing that you can serve with any roasted protein or vegetable.
Ingredients
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3 cups low-sodium or unsalted chicken broth
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1 stick plus 1 Tbs unsalted butter, divided
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4 large celery stalks, cut into ¼-in dice (about 2 ½ cups)
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1 large white onion, papery skin discarded, cut into ¼-in dice (about 2 cups)
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2 Tbs finely chopped fresh sage leaves
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2 Tbs finely chopped fresh rosemary
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4-5 Tbs Rotisserie Chicken Seasoning (7192)
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1-lb white sandwich bread, cut into 1-in cubes (about 12 loosely packed cups)
Directions
Preheat oven to 375F
Heat chicken stock in medium pot over high heat until hot but not boiling. Set aside.
Melt 1 stick of butter in a large skillet over medium heat and add chopped celery and onion. Cook 5-7 minutes, stirring occasionally, until softened. Add sage, rosemary and 4 Tbs Rotisserie Chicken seasoning and cook 1-2 minutes more. If you like a more savory stuffing, add the remaining Tbs of seasoning.
Use remaining Tbs of butter to coat the inside of a 9 x 13-in baking dish or pan. Place cubed white bread in a large mixing bowl . Add cooked vegetable mixture to bread cubes and toss to combine. Pour in hot chicken stock and stir carefully to combine all the ingredients. Transfer mixture to prepared baking dish and press mixture down gently to absorb all the chicken stock. Let stuffing sit in pan about 30 minutes before placing in oven. Bake for about 1 hour or until stuffing is golden brown and crispy on top.