Recipe - Cumberland Chicken With Pork Herb And Ham Stuffing

12 Chicken thighs, boned

STUFFING
1 tablespoon Butter
One half cup Onion, chopped
One half cup Mushrooms, chopped
One half cup Fresh spinach, chopped
2 tablespoon Fresh parsley, chopped
One fourth teaspoon Each dried marjoram, sage
and thyme
One fourth teaspoon Salt
Pepper
One half pound Ground pork
One fourth pound Ham, finely chopped
Three fourths cup Soft bread crumbs
1 Egg

CUMBERLAND SAUCE
1 cup Red currant jelly
One half cup Port
One half cup Orange juice
One fourth cup Lemon juice
Rind of 1 orange, cut in
slivers
One half teaspoon Dry mustard
One half teaspoon Ginger

STUFFING: In skillet, melt butter over medium heat; cook onion until
tender. Stir in mushrooms, spinach, parsley, marjoram, sage, thyme, salt,
and pepper to taste; cook for 2 minutes or until fragrant. Let cool. In
bowl, combine pork, ham, bread crumbs and egg; add onion mixture and mix
well. Fill pocket of each boned thigh with heaping tablespoon 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 One half cup of the
sauce over thighs. Bake, uncovered, in 350 degree oven for 1 One fourth hrs,
basting occasionally, or until golden brown and juices run clear when
chicken is pierced. Remove string, serve remaining sauce warm with chicken.
Makes 8 to 12 servings.

Recipe by: The Canadian Living Cooking Collection

Posted to MCRecipe Digest V1 #498 by sewin hammer@imag.net on Mar 31,
1997.