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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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13 inch baking pan with cooking spray.

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  • 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.

Nutrition Facts

796 calories; 39 g total fat; 144 mg cholesterol; 1051 mg sodium. 67.3 g carbohydrates; 42.3 g protein; Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/05/2006
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! Read More
(20)

Most helpful critical review

Rating: 1 stars
08/17/2008
I didnt like how this turned out at all. The butter on top made it greasy the stuffing was very mushy and the seasoning combination was just weird tasting. I won't make it again. Read More
(6)
22 Ratings
  • 5 star values: 10
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
03/05/2006
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! Read More
(20)
Rating: 4 stars
03/05/2006
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! Read More
(20)
Rating: 5 stars
01/29/2007
I used a boneless whole chicken breast for ease... the skin was crispy and wonderful. Read More
(11)
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Rating: 4 stars
05/28/2005
Delicious. Made it without modification. Great applesauce flavor. Family wants more of this. Read More
(10)
Rating: 4 stars
10/16/2006
Like Steve said above I would definitely saute the onions & celery first and add less applesauce & broth. The stuffing had a very delicious and unique flavour but was too moist. Both my husband & I loved it so I will definitely be making it again! Read More
(8)
Rating: 1 stars
08/16/2008
I didnt like how this turned out at all. The butter on top made it greasy the stuffing was very mushy and the seasoning combination was just weird tasting. I won't make it again. Read More
(6)
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Rating: 5 stars
03/24/2009
Awesome recipe! My boyfriend and I had a great time making this really simple dish. Tasted great! Really moist and delicious. Chicken fell right off the bone. I'd recommend this to anyone. Read More
(6)
Rating: 5 stars
02/22/2005
very good and interesting Read More
(4)
Rating: 3 stars
03/16/2010
I'll make this dish again because of its convenience/ease but the satisfactory stuffing flavor only rates 3 stars. I sauteed the onion and celery beforehand (with a few sliced carrots I had hanging out in the fridge) and assembled the rest of the dish as directed. After one-and-a-half hours in the oven at 375 the chicken was bordering on overcooked. Still this dish fits nicely into a busy schedule (quick to assemble and frees up your time while it's in the oven) and healthy enough to earn a reappearance on my kitchen table. Read More
(4)
Rating: 4 stars
02/10/2010
I made this using boneless skinless chicken breast (6) It took about an hour. I thought it was too sage-y but everyone else liked it. The clean up on my pan... not fun. Read More
(3)