Stuffed Chyntuck

Stuffed Chyntuck - Chyntuck is an onion-like vegetable found on Kashyyyk that is stuffed with meat and then baked. 

2 large sweet onions
1 pound ground beef
1/2 pound bulk pork sausage
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 cuip breadcrumbs
1 cup beef broth
1/2 c white rice
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg

Peel onions and cut 1/2 in. off tops and bottoms.
Place onions in a large saucepan. Cover with boiling water. Cook until tender, about 20 minutes; drain.

Cool slightly. I dunked them in ice water for a minute so they wouldn't be too hot to handle -now. Carefully remove inside layers of onion, separating into eight individual shells (refrigerate remaining onion for another use). Drain on paper towels.

In a skillet, cook beef and sausage over medium heat until no longer pink; drain.
Add spinach; cook and stir for 2 minutes. Remove from the heat; stir in the remaining ingredients.

Spoon into the onion shells.
Place in a greased 13-in. x 9-in. x 2-in. baking pan. Bake, uncovered, at 350 degrees F for 15-20 minutes or until heated through and lightly browned.

I garnished them a bit with shredded cheese. Yum!

Stuffed Boar Chops: A New Expansion Idea

You will need:

2 thick cut pork chops

You can special order them from a butcher or a grocery store meat section. You will have to give them anywhere from a few hours to a day to get them for you.

Stuffing (You can use boxed, homemade or something completely different. Like mashed potatoes, rice, zucchini and squash. Whatever suits you.)

 Here is an awesome side view.

 I sliced the pork chop in half. Here it is sliced and opened.

I stuffed the pork chop with homemade apple stuffing and baked it at 350 degrees F (175 degrees C) for an hour. Check to make sure they are done. Pork should be 145 degrees F (63 degrees C) at the thickest part.
If you want the apple stuffing recipe, it will be up on Friday.

 Serve with broccoli florets.

Yum!

Stuffed Bush Chicken

You will need:
2 cornish hens
2 cups (400g) of stuffing (boxed or homemade)
4 TBS (60g) butter
Your favorite seasonings
  (I use onion flakes, garlic, cumin salt and pepper)

Unwrap the hens. Make sure they are defrosted and give a quick rinse off under cold water. Place then lovingly side by side in a baking dish.

Awwwww.

Make box stuffing according to directions. I'd tell you how I made mine but that is top secret. Perhaps in another post.

Stuff the hens and tie legs together. You can use anything to tie the legs together. If you are using something "unconventional" wet it first with water.

Don't have kitchen twine, don't worry. Use tin foil, sewing thread, gauze, clean shoe lace, or cut a slit into the skin on one of the legs and slide the other leg through. Did that chicken just truss itself, unbelievable!

Great ideas huh? I know what you're thinking. Niki, Your amazing and awesome.
I am just here to help, being awesome just happens.

Lift up the skin on the top of the chicken, rub a tab of butter directly on the chicken. Then lay the skin back down.

Sprinkle with your favorite herbs.

Bake at 350degrees F (176 degrees C) oven for 45-60 minutes. After 30 minutes check every 15.

I put the extra stuffing all around the chicken to bake it but the stuffing at the bottom of the pan got soggy so I wouldn't recommend it. Unless you like your stuffing on the softer side.

Yum!