Chicken Stuffing

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Hi one and all, and welcome to Home Cooking Haven.

Last night before hitting the sack my partner Lynnie asked if she could choose a recipe for me to  share with you all. She said it will be a surprise, I will only know tomorrow when I enter the Home Cooking Haven kitchen what she has up her sleeve for me??

Needless to say, I had a bit of a restless night wondering what the "stuff" she will choose.

I was up early because my curiousity had got the better of me and I couldn't wait to see what I've let myself into.

 I entered the kitchen and "stuffing hell", the table that I prepare all my ingredients on is full of fresh herbs, spices, veggies, bread crumbs, milk,eggs, porkies etc.

You guessed it......  chicken stuffing was my challenge for the day.

And the best of all, those that are looking for Banting Chicken Stuffing can come right in and see what we gonna cook, cause I have some delicious, tried and test stuffing recipes for you. 

Stuffing for chicken

What we are going to do here is give you the some of the top recipes in the world  for chicken stuffing, and don't worry if some of them have the same basic ingredients, there will be differences, maybe not in the texture but definately in the taste.

Chicken Stuffing - Recipe No. 1using Parsley, Onion and Thyme

This is an easy one to start off with, and is also one of my most favourites of all times, it is simple to make and easy on the budget.

Those of you who are looking for a Banting Chicken Stuffing recipe, merely replace the bread with any banting compliant bread that you make, or one that is readily available from our local supermarkets lately.



Ingredients - Parsley, Onion and Thyme.

  • 3 to 4 slices of stale bread 2-3 days old  (crumbed)( For all my friends on the Banting diet you can use your Banting seed bread
  • 1 large egg slightly whipped.
  • 1  fresh parsley chopped.
  • One small onion finely chopped.
  • 1Tb fresh thyme (can use dried).
  • 1 tsp fresh sage (can use dried).
  • 75g soft butter. 
  • Freshly ground sea salt to taste.
  • Freshly ground black pepper to taste.


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Method - Parsley, Onion and Thyme.

  • Place all your above ingredients, except the egg in a food processor.
  • Blend until onions are finely chopped and bread is fine crumbs.
  • Empty all the ingredients into a mixing bowl.
  •  Now's the time to wash your hands.
  • Add the butter and whipped egg into your mixing bowl with the other ingredients.
  • Using you hands combine until you get a nice moist mass(must not be mushy).
  • Wrap in cling wrap and refrigerate for about an hour.

Stuff the Bird!

Place the chicken in a roasting pan.

Fill the cavity with the stuffing, sometimes I put a whole peeled onion in behind the stuffing and then  tie the legs together, and roast the chicken according to your favourite recipe.

Should you have any stuffing left over, roll it into smallish balls and roast it with your chicken, they are great snacks and can be  served with a sweet chilli sauce dip or any sauce of your choice.


Chicken Stuffing - Recipe No. 2 using Sausage and Herbs

Ingredients - Sausage and Herbs.

Method - Sausage and Herbs

  • 3 to 4 slices of bread (crumbed)or(Banting seed bread crumbed).
  • 1 large egg slightly whipped.
  • 2 pork sausages remove the meat from the skin casing.
  • 1 Tbsp fresh parsley chopped.
  • One small onion finely chopped.
  • 1Tbsp fresh thyme (can also use dried Thyme here if you wish).
  • 1 tsp fresh sage (can also use dried sage),
  • 75g soft butter, 
  • Freshly ground sea salt to taste,
  • Freshly ground black pepper to taste.
  • Place a med skillet /frying pan on your hob and add half your butter,
  • Add the sausage meat, garlic, onions, and cook until nice and tender approx. 3-4 minutes, set aside to cool down.
  • Once cooled down place in a large mixing bowl together with all your other  ingredients.
  • Using you hands combine until you get a nice moist mass (must not be mushy.
  • Should it it get to soggy use some all purpose flour to reach a moist mass.

Chicken Stuffing - Recipe No. 3 using Bacon and Mushrooms. 

Stuffing is a "must" for a Roast Chicken

Ingredients - Bacon and Mushrooms.

Method - Bacon and Mushrooms.

  • 3 to 4 slices of stale bread 2-3 days old  (crumbed) or Banting seed bread crumbed.
  • 75g soft butter. 
  • 6 slices rindless bacon chopped finely.
  • 6 button mushroom.
  • One small onion finely chopped.
  • 1 tablespoon fresh thyme leaves. 
  •  1 clove garlic, peeled and finely sliced.                                      
  • 1egg, lightly beaten.  
  • 3 tsp lemon juice.
  • Place the butter in a med frying pan add the bacon,and fry until crispy, drain the fat.
  • Add onion, celery and mushrooms and   cook on medium heat until soft. 
  • Remove from hob and set aside to cool.
  • In a med mixing bowl add your bread crumbs, and all the ingriedients from the frying pan and using your CLEAN hands to combine.
  • Add the egg. lemon juice. thyme, salt and pepper and continue to mix until it forms a firm mass..... not too dry. You can use milk to add a little moisture a little if needs be.
  • Wrap in cling wrap and refrigerate for about an hour  before stuffing the chicken.
  • Rinse your chicken inside and outside and pat dry with kitchen paper towel.
  • Remove the cling wrap from the stuffing and stuff your chicken.
  • Once again after stuffing your chicken should you have any stuffing left over, roll into small balls and roast it with your chicken, theymake great snacks. 

Check out how good all these ingredients are for you.

Onions  - a natural antihistamine, and anti-inflammatory.

Garlic -  one of nature's best antibiotics

Chicken Stuffing - Recipe No.4 using lotsa Ingredients, we refer to it as the full Monty .....

Ingredients - The full Monty

Method - The full Monty

  • 3 to 4 slices of bread crumb (Banting seed bread crumbed).
  • 1 egg, lightly beaten.  
  • One small onion finely chopped.
  • 2 pork sausages remove the meat from the skin casing.
  • 6 slices rindless bacon/ chopped finely.
  • 1 small fresh tomato grated finely.(This is optional, but I always use it when doing this recipe).
  • 75g soft butter.
  • 1Tps fresh thyme (can use dried thyme).
  • 1 tsp fresh sage (can use dried sage).
  • 1 celery stalk, finely chopped. 
  • 4 med button mushrooms, chopped.
  •  ½ teaspon garlic powder (or equivalent of fresh garlic
  • 125ml chicken stock 
  • Paprika.
  • Freshly ground sea salt to taste.
  • Freshly ground black pepper to taste.
  • Place a med skillet /frying pan on your hob and add half your butter
  • Cook sausage meat  over medium heat. and stir until crumbly and cooked through, remove and set aside.
  • Cook the bacon in the pan until crispy,
  • Add the sausage meat, garlic, onions, celery,mushrooms and cook until nice and tender app 3-4 minutes, set aside to cool down.
  • Once cooled down place in a large mixing bowl together with all your other  ingredients. Except the whipped egg and chicken stock
  • Again making sure your hands are squeeeky clean and mix.
  • Add the egg and continue to mix with your hands.
  • Lastly, slowly add you stock to your mixture. The mixture should be moist but not mushy, continue to mix to get the right consistency, should it it get too soggy use some all purpose flour .


We really hope that you will get great enjoyment out of cooking this recipe as well as eating it, and sharing the experience where ever you go.

Don't forget to come back to Home Cooking Haven to see what's cooking and until we meet again..........  

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