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Chicken Loaf with Savery Herb Sauce

This dish actually started as a turkey loaf, to use up leftovers after Thanksgiving dinner. The family loved it so much it became as traditional a meal as the turkey itself. It is a great way to use up leftover chicken as well, and makes a savory and filling entree for dinner, lunch, or buffet. Experiment with different breads and stuffings, and different sauces that compliment them.

* 2 cups cold chicken or turkey, boned and torn into chunks
* 2 cups cooked stuffing
* 1/4 cup chicken or turkey broth, or thinned gravy
* 1 egg
* 1/2 cup olive oil
* 2 Tbsp parsley, finely chopped
* black pepper

Place chicken and stuffing in a bowl, blend with your fingers. Beat the egg and broth together in a small bowl. Pour over chicken and toss gently. Mound mixture in an oiled bread pan. Tamp down lightly to form a loaf. Bake at 350 degrees for about 20 minutes.

In a salad dressing bottle or carafe, pour olive oil. Add parsley and shake well. Add pepper to taste.

Slice chicken loaf into thick slices. Serve hot or cold, with the olive oil on the side to drizzle over the top. You can also serve with gravy instead of the savory sauce. Serve with vegetables, green salad, or chunky fruit salad.

Adjust your sauce according to the spiciness of the stuffing. If the stuffing is bland, more herbs and spices can be used.

Instead of stuffing, use plain white or whole grain bread, lightly buttered and toasted. Cut into cubes and proceed as above.or use dried out bread or rolls, just crumble without toasting. For the savory herb sauce,add 1/2 tsp each of basil, chives, garlic and pepper, and 1/4 tsp sage. Shake well before serving.

Instead of chicken, use turkey and stuffing.

Instead of herb sauce, make cranberry-orange sauce.Combine one can cranberries and one orange, peeled and sectioned. Place in a blender or food processor, blend until smooth. Sweeten to taste.