Roast Stuffed Chicken

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read reviews (17)

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prep time

10 min

total time

1 hr 50 min

makes

10 servings

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photo by: 

kraft

what you need

1-1/2 cups hot water

3 Tbsp.  margarine or butter, cut up

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1   roasting chicken or capon (5 lb.)

1/4 tsp. dried thyme leaves or dried tarragon leaves

make it

HEAT oven to 325°F.

MIX hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)

STUFF chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.

BAKE 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.

kraft kitchens tips

SERVING SUGGESTION

Serve with a smart side, such as your favorite hot steamed vegetables, to round out the meal.

VARIATION

Substitute a 3- to 4-lb. roasting chicken for the 5-lb. roasting chicken; stuff as directed. Spoon any remaining stuffing into small baking dish; cover and refrigerate until ready to bake. Bake chicken 1 hour to 1 hour 20 min. or until chicken is done, basting occasionally and placing the remaining stuffing in the oven for the last 30 min. of the chicken baking time.

SUBSTITUTE

Prepare using your favorite variety of STOVE TOP Stuffing Mix.

http://www.kraftrecipes.com/holiday-coupons.aspx

Delicious Peanut Butter Fudge

4 cups white sugar
1 (12 fl oz) can evaporated milk
1 cup butter
1 cup peanut butter
1 (7 oz) jar marshmallow creme

Butter a 9x13 in. baking dish and set aside. Butter a 3-quart saucepan. Place buttered saucepan over
medium heat, and combine sugar, evaporated milk and 1 cup butter within. Heat to between 234 and 240
degrees F. (112 to 116 C ) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and place on a flat surface. Remove from heat and stir in peanut butter and marshmallow creme. Beat until smooth. Pour quickly into prepared baking dish. Let cool completely
before cutting into squares.

~Recipe from Dollar General Clover Valley Brand Sugar

Old Time Chocolate Fudge

Recipe courtesy Paula Deen

foodnetwork.com 

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

20 min

Level:

Intermediate

Serves:

36 pieces

Ingredients

• 3 cups sugar
• 4 heaping tablespoons cocoa
• 3 tablespoons light corn syrup
• 1 cup evaporated milk
• 6 tablespoons butter, plus extra for buttering dish
• 1 cup chopped pecans
• 1 1/2 teaspoons vanilla extract

Directions

Mix sugar and cocoa; add syrup and milk. Cook in saucepan over medium heat until a small drop forms a soft ball in cold water (234 to 240 degrees F on a candy thermometer). Remove from heat. Add butter, pecans, and vanilla. Beat with mixer or by hand. Pour into a slightly buttered oblong glass dish and cut into squares. Work fast, as mixture thickens quickly.

Peanut Butter Balls

foodnetwork.com

Recipe courtesy Paula Deen

Prep Time:

15 min

Inactive Prep Time:

30 min

Cook Time:

--

Level:

Easy

Serves:

18 to 24 pieces

Ingredients

• 1 cup peanut butter
• 1 cup honey
• 2 cups powdered milk
• 1 cup confectioners' sugar
• 1 cup melted chocolate
• 1 1/2 cups crushed sweetened corn cereal (recommended: Corn Flakes)

Directions

Mix peanut butter, honey, and milk together to form very thick mixture. Roll out into small balls about the size of a walnut. Roll in confectioners' sugar. Dip in melted chocolate. Roll in crushed cereal. Place on waxed paper and refrigerate until set.

Chocolate Peanut-Butter No Bake Cookies

www.foodnetwork.com

Recipe courtesy Helen Ostrosky

Prep Time:

--

Inactive Prep Time:

--

Cook Time:

--

Level:

Easy

Serves:

--

Ingredients

• 2 cups sugar
• 4 tablespoons cocoa
• 1 stick butter
• 1/2 cup milk
• 1 cup peanut butter
• 1 tablespoon vanilla
• 3 cups oatmeal
• Waxed paper

Directions

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

Cheese Ball Goblin

www.foodnetwork.com

Recipe courtesy Paula Deen

Prep Time:

40 min

Inactive Prep Time:

--

Cook Time:

--

Level:

Easy

Serves:

20 servings

Ingredients

• 2 (8-ounce) packages cream cheese, room temperature, plus 2 (8-ounce) packages whipped cream cheese
• 4 tablespoons butter, room temperature
• 1 tablespoon milk
• 2 cups shredded mixed cheeses, such as cheeses for tacos
• Green food coloring
• 2 large tortilla chips
• 1 whole pepperoncini pepper
• 2 pimiento-stuffed olives
• 1 bell pepper, cut 2 thin strips and 6 small triangles
• 6 pitted green olives
• 20 small carrot sticks
• 3 cups shredded red cabbage
• Toothpicks
• Assorted crackers
• Assorted vegetables

Directions

Place 2 packages of cream cheese, butter, and milk in a mixing bowl, scraping down the sides of the bowl a few times. Beat with an electric mixer until smooth and combined. Add the shredded cheese and mix until well combined. Cover the bowl with plastic wrap, and chill in the refrigerator for at least 4 hours, or up to 24 hours.

Remove the chilled cheese mixture from the refrigerator. Place the mixture on a piece of waxed paper and form the cheese ball into a head-like shape. Place 3 pieces of waxed paper around the edges of a serving plate, leaving open space in the center. Place the cheese in the center of the platter so some of it is right on the platter, but the edges are on the waxed paper. This will ensure that the platter does not get dirty while you make your goblin.

In a medium bowl, stir the remaining softened cream cheese until totally smooth. With a spatula, spread the whipped cream cheese over the head. It's O.K. if it's not totally smooth - this will give your goblin spooky skin.

Place a few drops of green food coloring in a small bowl. Add 1 tablespoon of water and mix well. With apastry brush, paint the tortilla chips with the food coloring until they are the desired color. Set aside to dry for a few minutes.

Once the chips are dry, press them into the sides of the cheese ball to form ears. Skewer the pepperoncini with a toothpick and then attach it to the center of the head to make a nose. Press the pimiento-stuffed olives into the head to form eyes. Use the 2 red bell pepper strips to make eyebrows. Take the pepper triangles and insert them into the holes in the pitted green olives. The green olives will serve as toes, and the red pepper strips will be scary toenails. Once the olives are assembled, press them into the bottom of the head to form the toes.

Press the carrot sticks into the head to form teeth. Leave them sticking out a bit to make scary teeth. It's O.K. if your carrot sticks are different lengths and thicknesses. Hold the head onto the platter with aspatula and gently pull away the waxed paper. Finally, press the cabbage into the top of the head to make hair.

Serve with crackers and assorted vegetables.

Pumpkin Bread

Recipe Courtesy of Cathy Lowe

http://www.foodnetwork.com

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

30 min

Level:

--

Serves:

2 loaves

Ingredients

• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, lightly bean
• 16 ounces canned unsweetened pumpkin
• 3 1/2 cups flour
• 2 teaspoons salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 2/3 cup water

Directions

Preheat oven to 350 degrees. Butter and flour 2 9 by 5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.

Mom's Best Bite-Size Meatballs

www.kraft.com Recipe Rating:  Prep Time: 20 min Total Time: 36 min Makes: 25 servings, 2 meatballs each Nutrition InformationKraft Kitchens TipsRatings and comments

2 lb. lean ground beef 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 1 cup water 2 eggs 1 bottle (16 oz.) KRAFT Original Barbecue Sauce 1 can (16 oz.) whole berry cranberry sauce

LINE 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix meat, stuffing mix, water and eggs until blended. Shape into 50 (1-1/2-inch) meatballs; place in prepared pans. BAKE 16 min. or until done (160ºF). Meanwhile, bring barbecue sauce and cranberry sauce to boil in large saucepan on medium heat, stirring occasionally. ADD meatballs to sauce; stir to evenly coat.