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MUSHROOM STUFFED CHICKEN
Unknown
4 pounds frying chicken
1 cup water
1 bay leaf
½ teaspoon salt
1 package (7 oz) cornbread stuffing mix
½ cup chopped onion
5 tablespoons butter
1 cup sliced fresh Mushrooms
1 cup sliced celery
Remove neck and giblets from chicken and place in a medium saucepan with water, bay leaf and salt. Bring to boil; cover and simmer 45 minutes. Drain liquid into measuring cup and add water to measure ¼ cup, less than stuffing package directs. Chop meat from neck and giblets. Sauté onion in 4 tablespoons of butter. Add contents of seasoning packet from mix and measured liquid, heat to boiling. Combine dry stuffing mix with Mushrooms, celery, and chopped meat. Pour boiling liquid over and toss to mix well. Fill body cavity of chicken and skewer opening. Turn wing tips back under body and tie legs close to body. Place on shallow roasting pan. Melt remaining tablespoon of butter and brush over chicken. Turn remaining stuffing into a 3-cup baking dish and cover with foil. Roast chicken at 325 degrees Fahrenheit for 1-½ hours. Bake remaining stuffing along with chicken last 30 minutes.
Makes 6 servings.