- 3/4 cup finely chopped onion
- 1 1/4 cups butter or margarine, divided
- 3 bacon strips, cooked and crumbled
- 1 (14.5 ounce) can bean sprouts, drained
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 (4 ounce) can mushroom stems and pieces, drained and chopped
- 1 tablespoon Worcestershire sauce
- 1/8 teaspoon ground ginger
- 10 cups cubed day-old bread
- 1/2 teaspoon salt
- pepper to taste
- 8 chicken leg quarters
- In a large saucepan, saute onion in 1 cup butter until tender. Add bacon, bean sprouts, water chestnuts, mushrooms, Worcestershire sauce and ginger. cook and stir over medium heat for 1 minute. Remove from the heat; stir in the bread cubes, salt and pepper. transfer to a greased 3-qt. baking dish.
- Place the chicken in a greased 15-in. x 10-in. x 1-in. baking pan. Melt the remaining butter; brush over chicken. Bake at 350 degrees F for 40-45 minutes or until a meat thermometer reads 180 degrees F. Bake the stuffing alongside for 30-35 minutes or until heated through.