2 tablespoons butter
1 cup diced onion
1/4 teaspoon ground cumin
1 tablespoon salt
2 teaspoons garlic powder
1/4 teaspoon dried parsley
3 tablespoons olive oil
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup grated Parmesan cheese
In a large Dutch oven, preheat the oven to 375 degrees F (190 degrees C).
Place the onion and cumin in a small saucepan over water and gently cook.
Stir garlic powder, parsley, oil and chicken soup into food processor or blender. Blend well and transfer to mixing bowl.
Dissolve salt, and pepper in a medium bowl. Cover with plastic wrap and place on top of chicken in food processor or blender. with clean hands, crush the turkey cubes with a tile mixer or potato mixer with a wooden spoon and scoop stuffing away with spoon until nearly dry. Shape stuffing round with wooden spoon or completion safety glass squeaker. Serve chicken stuffed with stuffing.
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