Hole in One Mrs. Dunphy, Hole in One!

Update:  Finished eating.  Flavors flavors flavors.  You're going to be fighting over leftovers.  I promise.  Cooking went smooth tonight.  No fires and timing was perfect.  Took about an hour total give or take.  I cheated with the onion and used the food processor to chop.  Big chef's knife to slice carrots and celery.  The little one helped me cook up the vegetables and sausage.  All in all, wonderful.

Hole in One Mrs. Dunphy

You will need:

Boneless Chicken Breast

For Stuffing:

Stuffing Mix

Sage Sausage

3 Carrots sliced

3 Celery sliced

1 Yellow Onion chopped

Dry Rubbed Sage

Thyme

Butter

Water or Stock as directed

For Gravy:

3 Cups Chicken Stock

3 Tbs. Butter

3. Tbs. All-Purpose Flour

So I prefer to use Pepperidge Farm Cornbread stuffing for this.  It’s a little sweet and with the savory sage sausage it makes an awesome combination and does wonderful things for the tongue.  But if you prefer other stuffing like Bell’s or what not then go to town.  You won’t ruin the dish.  But I urge you to try the cornbread.  YUMMY!

Start with heating a 3-4 quart pot on the stove to med-low heat.  Add onion with butter as directed for stuffing and bring temp up to med-high.  Cook 2-3 min.  Add carrots and celery and cook 5-6 min.  Add Sausage and cook until sausage is done and veg are crisp but tender.  Add water or stock and prepare stuffing in pot as directed.  Fluff with a fork and add a pinch or two of rubbed sage.  Set aside and rest about 5 minutes covered. 

Meanwhile, fire up the oven to 400°.  Always wash the chicken.  Tenderize on cutting board to about ½ inch thick.  Lay chicken in large casserole and cover one half with stuffing and fold over.  Once all pieces are prepared, find your melon-baller and scoop little stuffing balls from remainders and place one on each piece of stuffed chicken.  You may at this time add the rest of the leftover stuffing around chicken pieces in the casserole.  Sprinkle chicken with thyme.  Don’t use too much or you won’t be too happy.  Bake uncovered for about 20 min.  You want chicken cooked through but not dry.  Don’t overcook.

While chicken is in the oven find a deep frying pan and pull out a whisk.  Heat pan to a med heat and add butter.  Allow to melt and add flour.  Mix thoroughly and whisk in chicken stock.  Bring to med-high heat and reduce gravy slightly while whisking frequently.  Season to taste.  This is your basic gravy recipe.  Whenever we need gravy this is pretty much how we do it in my kitchen.  Start with a rue and add stock.  Yes folks it's that simple.

When chicken is done allow to rest for about 10 minutes covered in foil. 

You can’t have gravy without biscuits so get those in the oven before you forget. 

When all is ready place a piece of chicken on center of plate with a biscuit and cover in gravy.  Garnish and serve.

Hole in One, Mrs. Dunphy…  Hole in ONE!

Stay tuned for pictures later :)