Sage & Onion Chicken Loaf
17 January 2013 in Budget Beater, Cheap and cheerful, Easy to prepare
It’s that time of year where we all bemoan our diminished bank balances, yes January is the ultimate Salticrax month.
This easy-to-make, economical Chicken Loaf is very versatile it can be served cold with salads or warm with roast potatoes, veggies and gravy. It’s great in sandwiches too, once refrigerated it can be sliced quite thinly.
350g skinless chicken breasts
4 pork sausages skin removed
1 small onion chopped
a handful of raisins or chopped dried fruit (optional)
1 pkt of Paxo sage & onion stuffing * or you can make your own from scratch here.
Heat your oven to 180 c and grease a loaf tin.
Chop the chicken into cubes and using a food processor blitz the chicken into very small pieces (but not mush) and place in a bowl.
Following the instructions on the packet mix the stuffing with boiling water, do not add the oil.
Add the onions, sausage meat, stuffing, fruit and the chicken and mix together.
Press into your greased loaf tin, cover with foil/lid and bake for 45 minutes, remove the foil and bake for a further 15 minutes to brown the top a little.
Serves 6+
* Paxo stuffing is sold at most supermarkets, Ina Parman also does a version but I find Checkers Heritage brand to be the most economical.
Mandy - The Complete Cook Book said on 17 January 2013
Ooh, this sounds lovely! I like that it is so versatile. Think I need to buy me some stuffing mix next week in town.
Mandy xo
Have a lovely evening.
Sous Chef said on 17 January 2013
I bought 12 packets back from England it’s so cheap there, let me know what you think if you make it.
Chantelle said on 17 January 2013
I am so trying this!!! SOON!
Sous Chef said on 17 January 2013
It’s lovely hot or cold, it goes further cold though. We are having it cold tonight with new potatoes and a salad.
rumtumtigger said on 17 January 2013
Lovely recipe Sue. Nice and simple and thank goodness for budget beaters at this time of the year
xx
Sous Chef said on 17 January 2013
For sure! Thanks for the visit Tami.
Inge said on 17 January 2013
Magic recipe Sue! Its officially on my list of “to try” recipes
Sous Chef said on 17 January 2013
Cool, let me know if you like it.
Healthy Vegetarian Foods By Usha Singh said on 17 January 2013
Love your pics Sue–looks like the camera is all fixed!!
Sous Chef said on 17 January 2013
Sadly my Canon is still in Durban in hospital, using my point and shoot. Happy that the pics aren’t too bad.
pinkpolkadot said on 17 January 2013
Lovely economical recipe, Sue! I just love the orange dish that this was baked in!!
Sous Chef said on 18 January 2013
That terrine was a gift from my Godfather, I lugged it back to SA in my hand luggage, I also love it.
anel said on 18 January 2013
great recipe and so practical and economical x
Sous Chef said on 18 January 2013
Thanks Anel xx
Tandy said on 18 January 2013
Fantastic dish Sue
Sous Chef said on 18 January 2013
Thank you Tandy, hope you try it.
Celia said on 18 January 2013
I think this would make lovely packed lunches, Sue!
Sous Chef said on 18 January 2013
Absolutely Celia, Himself had some chopped up in a salad to take to work today.
Debbie said on 18 January 2013
Love stuffing so this is right up my alley,thanks
Sous Chef said on 18 January 2013
Then you will certainly enjoy this
Anne Myers said on 18 January 2013
Clever Sous! xxx
Sous Chef said on 18 January 2013
Thanks Anne, hope you are well on the road to recovery.
adinparadise said on 20 January 2013
Another must try recipe. Looks really yummy.
Sous Chef said on 21 January 2013
It’s very tasty ad and so easy to make.
Lisaman said on 2 February 2013
Must try this.. would be great with Turkey.. just because I don’t eat Chicken.. That Gooey bread choclate pudding is a favourite once a week desert.. Every one loves it and definitely a win with 200 grams of melted chocolate slab
Sous Chef said on 8 April 2013
I’m sure it would be fine with Turkey, I am sorry for missing your comment and I am delighted that the choc pud is a hit
Kelly Lehman said on 26 February 2013
Best thing, it is really easy to make and must be mouth-watering to eat. I will try to make it this weekend and hope to make it without any mess up.
Gourmet Chef Louisville
Sous Chef said on 27 February 2013
I hope you enjoy it Kelly, we love it.