Stuffing on the outside
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.
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
- Preheat oven to 450F.
- Melt 2 tbsp. butter in a large skillet over high heat. Cook onion, celery, fennel, and garlic until tender.
- Season with salt and pepper and remove from pan.
- In the same pan, saute the mushrooms in 2-4 Tbsp. butter in batches if necessary.
- Add to the onion mixture.
- Stir in bread, stock, juice, and sage and season with salt and pepper.
- Place stuffing in a large roaster and place washed and dried chicken, breast side up on stuffing.
- Rub chicken with the last Tbsp. of butter and season with salt and pepper to taste.
- 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.
- Cover chicken with foil if needed during cooking so as not to burn.
Nutrition
Serving: 1Calories: 516kcalCarbohydrates: 30gProtein: 34gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 14gTrans Fat: 1gCholesterol: 124mgSodium: 498mgFiber: 4gSugar: 7g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Tried this recipe?Let us know how it was!