1 egg
1 brush full filled with melted butter or margarine
1 stalk celery, halved and crushed
2 tablespoons Worcestershire sauce
1 onion, peeled and diced
1 cup beef broth
1 (1 ounce) can condensed horseradish
1 cup heavily creamed corn kernels
1 cup chopped onion
1 (2 pound) loaf French toast
salt and pepper to taste
1 teaspoon poultry seasoning
Place egg and cheese into a medium bowl. Mix together; allow to stand at room temperature.
Dredge celery and cheese with 2 tablespoons vegetable oil in large bowl; place in center of egg mixture. Cover bowl tightly with patty; refrigerate leftovers immediately.
Heat 2 tablespoons of the roux in microwave oven or in a small skillet over medium heat. Slowly add chicken broth into egg mixture, whisking constantly. When chicken mixture has thickened, add horseradish, beef broth, French toast, salt and pepper; stir just until thickened. When mixture has thickened, pour the chicken into the egg mixture to form a sandwich.
Steam chicken and bread over medium heat for about 15 minutes or until chicken is cooked and evenly browned.
Meanwhile, heat 2 tablespoons vegetable oil in large skillet over medium heat. Saute potatoes until crisp and golden brown. Remove from oven; cover chicken and brown on both sides. Remove skin, leaving bones and fat; discard bones. Crack ribs. In a medium bowl, mix beef broth, horseradish, corn and onion. Reserve 1/2 cup for drizzling over the stuffing. Season with poultry seasoning.
Pour 4 tablespoons chicken drippings over chicken and vegetable sides. Fill each breast or funnel with a spoonful of stuffing mixture, pressing mixture over the top of the breast bump to just over the edge; seal edges to prevent sticking.
I have made this and eaten it It is really good and very easy to make. I did add garlic powder though, and I may do again.
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