The Mockingbird's Chicken Stuffing Sliders

Executive Chef Brian Riggenbach from The Mockingbird made Chicken Stuffing Sliders. (see recipe below) Brian is the guest chef at a new pop-up dinner series called Gather (At the Farm), in partnership with Bloomsbury Farm and Food for the Hungry for a night of food, drinks and music. The event is Sunday November 4 at 6pm at Bloomsbury Farm in LaVergne. Get tickets and more information at https://www.eventbrite.com/e/gather-at-the-farm-ft-moon-taxi-nashville-tn-tickets-49392970705

 

Chicken Stuffing Sliders

 

Ingredients:

12 oz. whole wheat bread slices cut into 1 ⁄2 " cubes (about 7 cups)

14 TBL butter

2 white onions, chopped

2 celery ribs, chopped

1 fennel, cored and chopped

4 ea apples, cored and chopped

4 ea cloves garlic, finely chopped

2 ea poblano chiles, roasted, peeled, stemmed, seeded, and chopped

6 oz. pitted prunes (about 26), halved

3 ⁄4 tsp ground cumin

3 ⁄4 tsp black pepper, freshly ground, plus more to taste

1 ⁄2 c flat-leaf parsley, finely chopped

2 TBL chives, finely chopped

2 TBL. Rosemary, minced

1 TBL orange zest

TT Kosher salt

3 ea eggs, lightly beaten

4 lb Ground chicken

30.Slider buns

30 Small pieces of white cheddar

½ C. Cranberry sauce

 

Method: Heat oven to 400˚. Spread the bread cubes on a large baking sheet and bake until slightly toasted and dry, about 15 minutes; transfer to a large bowl and set aside.

Melt the butter in an 8-qt. Dutch oven over medium-high heat.

Add the onions, celery, and fennel and cook until soft, 15–20 minutes.

Add apples, garlic, and poblano chiles and cook until apples are tender, about 10 minutes.

Add the prunes, cumin, pepper, parsley, chives, rosemary, orange zest, and salt and cook, stirring occasionally, until hot, about 2 minutes.

Transfer mixture to the bowl with the bread cubes; gently stir until combined. Let cool for 10 minutes.

 

Stir in the eggs and season with salt and pepper. Add in the ground chicken and stir to combine. And portion into 3 oz patties. Cook on a griddle or sauté pan until cooked through, about 2 minutes per side. After the first flip lay the cheddar on top, then place on toasted slider buns and top with cranberry sauce. Serve immediately.

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