Stuffing on the outside

Stuffing on the outside

We have made this Stuffing on the outside recipe a few times and it is so good. I initially got the idea from Martha Stewart. I think I have changed it up a bit since then. A lot of people have a love-hate relationship with Martha but I have to admit I have had a love-love relationship with her.

Back in the day, I used to tape all her shows on my VCR (I know I’m dating myself!). I probably still have them. I, of course, have always gotten her magazine and give it also as gifts. Anyway, I digress, back to the chicken at hand. This is a great recipe.

The stuffing is on the outside. Your bird cooks on top of the stuffing. I love it when you prep and then place the meal in the oven so you can sit back with your hubby and chat and have a cocktail. Then voila a beautiful meal emerges from the oven.

Add some simple veggies and a packaged gravy (horror, upon horror, yes packaged gravy) and you have a great Sunday supper. Enjoy!!

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Stuffing on the outside

Yield: 6 Servings

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours 15 minutes

This is a great recipe. The stuffing is on the outside. Your bird cooks on top of the stuffing. I love when you prep and then place the meal in the oven.

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Ingredients

• 7 Tbsp. butter
• 1 large onion, thinly sliced
• 2 small bulbs of fennel, thinly sliced
• 2 celery stalks, thinly sliced
• 3 garlic cloves, minced
• salt and pepper to taste
• 1 lb. mushrooms, sliced
• 6 cups day-old or crusty artisan bread
• 3/4 cup chicken stock
• 2 Tbsp. fresh lemon juice
• 1 1/2 tsp. crumbled sage
• 1 whole chicken 3-4 lbs, good quality

Instructions

1. Preheat oven to 450F.
2. Melt 2 tbsp. butter in a large skillet over high heat. Cook onion, celery, fennel, and garlic until tender.
3. Season with salt and pepper and remove from pan.
4. In the same pan, saute the mushrooms in 2-4 Tbsp. butter in batches if necessary.
5. Add to the onion mixture.
6. Stir in bread, stock, juice, and sage and season with salt and pepper.
7. Place stuffing in a large roaster and place washed and dried chicken, breast side up on stuffing.
8. Rub chicken with the last Tbsp. of butter and season with salt and pepper to taste.
9. Roast for 1 1/2 hours depending on the size of your chicken until the chicken registers at 165F in the largest part of the thigh.
10. Cover chicken with foil if needed during cooking so as not to burn.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 516Total Fat: 29gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 124mgSodium: 498mgCarbohydrates: 30gFiber: 4gSugar: 7gProtein: 34g

Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.