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Traditional bread stuffing for roast chicken

Serves: 4 people
Prep time:



  • 60g butter
  • 2 medium onions, finely diced
  • 3-4 celery stalks, finely chopped
  • 2 cups fresh bread crumbs
  • 2 tsp fresh sage, chopped
  • 1 tsp salt
  • ¼ tsp pepper
  • 250ml (1 cup) Campbell’s Real Stock – Chicken
  • 1.2kg whole chicken
  • ½ lemon, sliced


  1. Preheat oven to 180°C
  2. Melt butter in a large frying- pan. Add onions and celery; cook, stirring until tender; about 5 minutes. Add onion mixture and 1/3 of a cup of Campbell’s Real Stock to breadcrumbs in a large bowl. Season, stir until well combined. Place stuffing in chicken, place lemon slices under chicken skin and place chicken in a baking dish, pour the rest of the Campbell’s Real Stock in baking dish.
  3. Bake chicken for 1 hour and 20 minutes or until cooked through and baste chicken every 20 minutes.