Chicken With Asian Stuffing

• 3/4 cup finely chopped onion
• 1-1/4 cups butter, divided
• 3 bacon strips, cooked and crumbled
• 1 can (14 ounces) bean sprouts, drained
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 can (4 ounces) mushroom stems and pieces, drained and chopped
• 1 tablespoon Worcestershire sauce
• 1/8 teaspoon ground ginger
• 10 cups cubed day-old bread
• 1/2 to 3/4 teaspoon salt
• Pepper to taste
• 8 chicken leg quarters

1. In a large saucepan, saute onion in 1 cup butter until tender. Add bacon, bean sprouts, water chestnuts, mushrooms, Worcestershire sauce and ginger. Cook and stir over medium heat for 1 minute. Remove from the heat; stir in the bread cubes, salt and pepper. Transfer to a greased 3-qt. baking dish.
2. Place the chicken in a greased 15x10x1-in. baking pan. Melt the remaining butter; brush over chicken. Bake at 350u0b0 for 40-45 minutes or until a thermometer reads 180u0b0. Bake the stuffing alongside for 30-35 minutes or until heated through.

onion, butter, bacon, bean sprouts, water chestnuts, mushroom stems, worcestershire sauce, ground ginger, bread, salt, pepper, chicken

Taken from www.tasteofhome.com/recipes/chicken-with-asian-stuffing/ (may not work)