| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 6 | Servings | |
INGREDIENTS
| 1 | (6 oz.) pkg. stove top | |
| Stuffing (any brand) | ||
| 1 1/4 | c | Water |
| 1/4 | c | Sauterne wine |
| 12 | Carrots, scrubbed and cut | |
| Into 2-inch pieces | ||
| 1 | (4 to 5 lb.) ROASTING | |
| Chicken | ||
| Salt and pepper |
INSTRUCTIONS
Prepare stuffing according to package directions with 1 1/4 cups water. Set aside to cool. When cool, stir in the wine. Meanwhile, in a saucepan, cook carrots in small amount of water for 5 minutes. Drain and place in the crockpot. Rinse and dry chicken; stuff with dressing. Place on top of carrots in crockpot. Sprinkle with salt and pepper. Cover pot and cook on low for 6 to 8 hours. Chicken may be browned in baking pan at 400 for 15 minutes in oven, if desired. From Crockery Cookery by Mable Hoffman. Submitted By SALLI SCHWARTZ <[email protected]> (HONN) On 1 JUL 1995 101152 -0500 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Uninspired by Jesus? Bet you’ve never met him!”