Weta's Recipes from Bag End: Bilbo Baggins's Stuffing
Recipes from Bag End: Bilbo Baggins's Stuffing prep time: 30 minutes total time: approximately 45 minutes depending on the size of the bird Notes: The recipe is for your choice of bird. I used a small cornish hen in this recipe. A cup to two cups of breadcrumbs should be plenty for a small chicken.
Ingredients
- breadcrumbs
- sage to taste or about 4 sprigs
- one egg
- giblets
- celery finely chopped
- chicken broth enough to bind and hydrate breadcrumbs
- a clove of garlic finely chopped
- pepper to taste
Instructions
- Sauté the giblets (neck, heart, and gizzard) in 1 tbsp of vegetable oil on medium heat for approximately 5-10 minutes to brown on all sides.
- Add enough water or chicken stock to cover the giblets by 2 inches and let it simmer for 30-45 minutes or until tender.
- Let the giblets cool before chopping and adding to the rest of the ingredients. Remember to pull the meat off the neck.
- Combine all ingredients in a bowl.
- Prep you bird by seasoning the outside with salt and pepper. I created a butter and sage mixture to go in between the skin and the breast meat of the chicken. This helps create a crisper and more flavorful skin.
- Stuff the bird with the stuffing while making sure not to pack it in too tightly. You will run the risk of food poisoning if the stuffing is not cooked through to 165F. It is a safer option of cook the stuffing on the side instead of stuffing it in the bird.
- Tie the bird together with twine to keep the legs and wings together and roast at 375F for approximately 40 minutes.
- Check the temperature at the center of the bird to determine if it is cooked through.
- Let it rest before slicing. Serve with some vegetables and a good drink.