Stuffed Cucumbers

Preparation info

  • 3

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 large cucumbers
  • ¼ cup butter
  • 2 tablespoons finely chopped onion
  • ¼ cup soft fresh bread crumbs
  • ½ cup minced cooked chicken
  • 1 tablespoon slivered toasted almonds
  • ¼ teaspoon salt
  • teaspoon freshly ground black pepper
  • ¼ teaspoon ground thyme Chicken Stock


    1. Preheat oven to moderate (375°F.).

    2. Peel the cucumbers, cut them into two-inch lengths, and scoop out the seeds with an apple corer or small sharp knife. Place the cucumbers in boiling salted water, simmer for three minutes, and drain.

    3. Melt two tablespoons of the butter, add the onion, and sauté until tender but not browned. Add the bread crumbs, chicken, almonds, salt, pepper and thyme. Moisten the chicken mixture with a little stock.

    4. Stuff the cucumber tubes with the chicken mixture and arrange them in a buttered casserole. Sprinkle the remaining butter, melted, over the cucumbers. Add stock to casserole to come halfway up the cucumber pieces.

    5. Bake for about twenty minutes, until the cucumbers are just tender.