 | When I saw this recipe in Martha Stewart Living, I knew I had to try it. In our house, we love stuffing. And I am not talking about "dressing", I am talking about stuffing stuffed inside the bird to get moist and wonderful. It is my favorite part of Thanksgiving. I could be totally happy with only a plate of stuffing and a spoonful of gravy. Who needs the other stuff? So when I saw this recipe, I was intriqued. The stuffing captures all the drippings from the bird, but it isn't nearly as good as stuffing that is stuffed inside the cavity. That being said, it cooks up a lot quicker and satisfies the stuffing craving. |
5 tablespoons butter, divided
1 onion, thinly sliced
2 garlic cloves, minced
1 pound white button mushrooms
6 cups day old bread cubes
1 cup chicken stock
1 tablespoon + 1 teaspoon chopped fresh sage
1 whole chicken, ~4.5 pounds
Preheat the oven to 450 degrees. Melt 3 tablespoons butter in a large ovenproof skillet over high heat. Cook onion and mushrooms for 3 to 5 minutes. Add garlic and cook 30 seconds more. Season with salt and pepper. Stir in bread, stock and one tablespoon sage. Place chicken, breast side up, on stuffing and tuck the wings underneath. Mix remaining butter with one teaspoon sage. Rub skin and underneath the skin with the butter mixture, season with salt and pepper. Roast for 60 minutes, until instant read thermometer read 165 degrees. Let the chicken rest 10 minutes before serving.
Adapted from Martha Stewart Living
| Pin It Now! |
2 comments:
This looks great. I love mushrooms and chicken together.
Yum! I, too, am a stuffing fan. It's definitely my favorite part of Thanksgiving. Bookmarked!
Post a Comment