Christmas Countdown: Day 20

Three more days 'til Christmas Eve! This time of year, when it's cold outside and the days are cut short, I pretty much stay famished. Regardless whether or not I've just eaten, plan on eating in the near future, or am stuffed full from having just eaten, I simply can't seem to get enough. One of my most favorite Christmas recipes is my mother-in-law's stuffing with chicken. I think it's the one thing hands down that everyone in our family keeps eating until there are no bites left. My mother-in-law always made it with a whole chicken, but I've made it with chicken leg quarters and Butterball turkeys; it tasted just the same. You'll need:

a large casserole dish or baking pan
either three chicken leg quarters, one turkey or turkey breast, or one whole chicken

For the stuffing:

10 rolls or one baguette
2 eggs
3-4 grated carrots
2 T. butter
one leek, chopped up
1/2 cup of chopped parsley
2 1/2 cups of milk
salt

Bake meat at 325°F (175°C) in a large casserole dish or baking pan. The leg quarters take about an hour; with the others, you'll need to bake according to weight. Shortly after you put the meat in the oven, chop up the rolls or baguette into bite-sized pieces. Add two eggs and grated carrots. Set aside. Melt butter in a pan, add leek, parsley, and milk. Cook for five minutes and then add the milk mixture to the rolls and carrots. Season with salt. Mix well with hands or a spoon and set aside. The stuffing should be spooned into the pan with the chicken or turkey the last thirty minutes of its baking time. Serve immediately. Enjoy!