Amt Ingredient
6 slices White sandwich bread, cut into 1/4” cubes
2 T Unsalted butter
1 Small leek, cut into 8” slices (~1 C)
1 Small rib celery, chipped fine (~3/4 C)
8 oz Button mushrooms, cleaned and chopped (~2 1/2 C)
1 Large clove garlic, minced (~1/2 t)
1/2 t Fresh sage, minced
1/2 t Fresh thyme, minced
1/4 C Fresh parsley, minced
1 Large egg
1/2 C + 2 T Low-sodium chicken broth
1/2 t Salt
1/2 t Black pepper, ground



  1. Adjust oven rack to middle position, and pre-heat to 250F.
  2. Spread bread cubes on sheet pan until dried but not browned, about 30 minutes.
  3. Heat butter in 12-inch skillet over medium-high heat until foaming subsides.
  4. Add leek, celery and mushrooms and cook, stirring occasionally, until vegetables soften, about 4 minutes.
  5. Add garlic and fry until vegetables begin to brown, 2 to 3 minutes.
  6. Add sage, thyme, and parsley, and cook until fragrant, about 1 minute.
  7. Whisk egg, broth, salt, and pepper in large bowl until combined.
  8. Add bread cubes and leek/mushroom mixture, toss gently until evenly moistened and combined.


  1. Butterfly chicken.
  2. Loosen skin on breast and legs, and insert butter and some of the remaining sage and thyme.
  3. Using foil, form a bowl and spray with oil.
  4. Place stuffing in bowl, and place into roasting pan.
  5. Lay chicken over bowl.
  6. Roast at 425? until leg meat registers whatever is safe for chicken…