Chicken with Cranberry Stuffing

    YIELD: 32 portions
    PORTION: 12 oz

    OVEN: 350°F
    BAKE: 50 min

    9 cups cooked wild rice
    24 oz herb-seasoned stuffing mix
    12 oz chopped cranberries
    6 oz chopped pecans
    12 oz butter or margarine, melted
    48 oz hot chicken broth
    12 lbs chicken pieces (legs, thighs, breasts or combination)
    10 oz jar cherry preserves, heated

Preheat convection oven to 350°F or conventional oven to 400°F. Lightly grease full steam table pan. In large bowl, combine wild rice, stuffing mix, cranberries, pecans and butter.

Pour chicken broth over wild rice mixture; mix well. Spoon into prepared pan.

Top with chicken pieces, skin side up. Bake 35-40 minutes, or until chicken is browned and juices run clear when pierced with a fork.

Spoon preserves over chicken; bake an additional 10 minutes.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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