- Recipes Home
- Interest Groups
Cumberland Chicken With Pork Herb And Ham Stuffing Recipe
|Chicken thighs||12 , boned|
|Butter||1 Milliliter (1 Tablespoon)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped mushrooms||1⁄2 Cup (8 tbs)|
|Chopped spinach||1⁄2 Cup (8 tbs)|
|Chopped parsley||25 Milliliter (2 Tablespoon)|
|Dried marjoram||1⁄4 Teaspoon|
|Ground pork||1⁄2 Pound|
|Chopped ham||1⁄4 Pound|
|Soft bread crumbs||3⁄4 Cup (12 tbs)|
|Red currant jelly||1 Cup (16 tbs)|
|Port||1⁄2 Cup (8 tbs)|
|Orange juice||125 Milliliter (1/2 Cup)|
|Lemon juice||50 Milliliter (1/4 Cup)|
|Orange rind||1 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 2841 Calories from Fat 831
% Daily Value*
Total Fat 92 g142.2%
Saturated Fat 30.1 g150.6%
Trans Fat 0.9 g
Cholesterol 1064.2 mg
Sodium 1820.7 mg75.9%
Total Carbohydrates 246 g81.9%
Dietary Fiber 6.6 g26.3%
Sugars 151.5 g
Protein 241 g481.5%
Vitamin A 104.6% Vitamin C 256.8%
Calcium 33.4% Iron 93.2%
*Based on a 2000 Calorie diet
Stir in mushrooms, spinach, parsley, marjoram, sage, thyme, salt, and pepper to taste; cook for 2 minutes or until fragrant.
In bowl, combine pork, ham, bread crumbs and egg; add onion mixture and mix well.
Fill pocket of each boned thigh with heaping tablespoon (15 mL) of stuffing and enclose with thigh meat.
Secure with string.
Place seam side down in single layer in greased baking dish.
Cumberland Sauce: In saucepan, combine jelly, port, orange juice, lemon juice, orange rind, mustard and ginger; bring to boil, stirring constantly.
Remove from heat.
Pour 1/2 cup (125 mL) of the sauce over thighs.
Bake, uncovered, in 350Â°F (180Â°C) oven for 1-1/4 hours, basting occasionally, or until golden brown and juices run clear when chicken is pierced.
Serve remaining sauce warm with chicken.