Classic chicken and sage stuffing with a twist

Right, don't laugh, okay? But the truth is, sometimes I have very basic tastes. Any Aussie who's any Aussie will have had a BBQ chicken or a charcoal chicken or a Coles or Woolies roast chicken at some point in their lives. If you're an Aussie you will know what I am referring to. I think Americans call them rotisserie chicken?

Here's a little secret. I LOVE the stuffing in the Coles or Woolies roast chicken. I really do. It's super basic, but dang, my favorite part of the chicken is actually the stuffing and I get extra joy out of being able to take the chicken apart and then eat the stuffing while it's still warm out of the chicken. The chicken itself gets set aside for a salad or whatever we decide to use the chicken for.

I haven't bought a Coles or Woolies roast chicken in a long time cos I roast my own, and it's delicious. But I've missed the stuffing. So I went on the hunt to figure out how to make the stuffing myself. Thanks to Mr Google, I discovered that Coles have their own stuffing mix, but there's also a Tandaco brand one. I bought both, did some experimenting, and hubby and I both prefer the texture of the Tandaco one even though the Coles version is EXACTLY what's in the Coles roast chicken. Go figure!!

Hubby loved the stuffing on its own. As you can see from the image above, I served it on the side with some sausages and gravy for lunch and it was delicious.

However, for those who prefer a slightly elevated experience, I've upped my game on the Coles roast chicken stuffing so it's not quite so basic. I served this with my Christmas lunch. It's a twist on the classic chicken and sage stuffing. It uses the Tandaco stuffing mix, but you can use the Coles ones too, if you prefer. There's a Woolworths (Woolies) version too, if you want to go nuts. I haven't tried it though.

Here's the recipe:

Classic Chicken and Sage Stuffing with Tandaco (an elevated version of the Coles/Woolies roast chicken stuffing)

Overview

This savory stuffing combines the convenience of Tandaco Seasoned Stuffing Mix with aromatic sage and fresh vegetables. It can be used to stuff poultry or cooked on the stove top as a flavorful side dish.

Ingredients

• Tandaco (or Coles Supermarket) Seasoned Stuffing Mix: 1 cup (125 g)
• Butter: 60 g (4 tablespoons)
• Onion: 1 medium, chopped (about 150 g)
• Celery: 2 stalks, chopped (about 100 g)
• Fresh Sage: 2 tablespoons, chopped (or 1 tablespoon dried sage)
• Chicken or Vegetable Broth: 1 1/4 cups (310 ml), divided
• Egg: 1 large
• Salt: to taste
• Pepper: to taste
• Water: 1/2 cup (125 ml) (optional, adjust as needed)
• Olive Oil: 1 tablespoon

Instructions

Option 1: Stuffing for Poultry

1. Prepare the Base:
   • In a large skillet, melt 60 g of butter over medium heat.
   • Add the chopped onion and celery, cooking until softened, about 5 minutes.
2. Mix the Stuffing:
   • In a large bowl, combine 1 cup of Tandaco Seasoned Stuffing Mix and 2 tablespoons of chopped fresh sage.
   • Stir in the sautéed onion and celery mixture.
3. Add Broth and Egg:
   • Pour in 1 cup of chicken or vegetable broth and mix well.
   • Beat the egg and add it to the mixture, stirring until combined.
   • If the mixture seems dry, add 1/2 cup of water gradually until you reach your desired consistency.
4. Season:
   • Season with salt and pepper to taste.
5. Stuff the Poultry:
   • Pack the stuffing loosely into the cavity of your chicken or turkey before roasting.
6. Cook:
   • Roast the chicken according to your recipe, ensuring the internal temperature of the stuffing reaches 74°C (165°F).

   
   

Option 2: Stove Top Side Dish

1. Prepare the Base:
   • In a large skillet, melt 60 g of butter over medium heat.
   • Add the chopped onion and celery, cooking until softened, about 5 minutes.
2. Mix the Stuffing:
   • In a large bowl, combine 1 cup of Tandaco Seasoned Stuffing Mix and 2 tablespoons of chopped fresh sage.
   • Stir in the sautéed onion and celery mixture.
3. Add Broth and Egg:
   • Pour in 1 1/4 cups of chicken or vegetable broth. Mix well.
   • Beat the egg and add it to the mixture, stirring until combined.
   • If needed, add 1/2 cup of water gradually until you reach a moist consistency.
4. Cook on the Stove:
   • Heat olive oil on medium heat in skillet and add in mixture
   • Bring the mixture to a gentle simmer (add more water if necessary), then cover and let it cook for 5-7 minutes on low heat. Check and stir occasionally to ensure the stuffing doesn't burn.
   • Oven baked option: If you would like to bake instead of use the stove top to cook the stuffing as a standalone side dish, bake in oven at 180°C/350°F for 20 minutes. Cover the baking dish after 10 minutes if you do not want the stuffing to dry out too much.
   • Fluff with a fork before serving.

   
   

Notes and Tips

• For a richer flavor, consider adding sautéed mushrooms, dried cranberries, or nuts.
• Ensure the stuffing is moist but not soggy; adjust liquid as necessary.
• This stuffing pairs well with roasted meats or as a standalone side dish.
• If you're not in Australia, I'm pretty sure your country's grocery stores would have their own version of chicken stuffing mix you can get. They probably won't be all that different.

PS. I actually like my stuffing soggy (don't judge me), dripping from the juices of the roast chicken, so I add more water than the recipe calls for, just use your own judgement on this one. It's delicious either way. I also drown my stuffing in gravy to give it that extra moisture for extra sogginess.

PPS. I am trying to figure out what to do to make the stuffing mix turn out with its texture EXACTLY like how it is after it's freshly out of the cooked Coles roast chook. Wish me luck!!

© This work is copyrighted to Invest-Ex and Destiny's Fortunes Pty Ltd


Find Deanna on SOCIAL MEDIA: