Boneless Roast Chicken Stuffed With Pork Recipes

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BONELESS ROAST CHICKEN STUFFED WITH PORK



Boneless Roast Chicken Stuffed With Pork image

Number Of Ingredients 13

1 chicken (4 to 5 pounds)
water to cover
3/4 pound lean pork
3 stalks scallion
2 slices fresh ginger root
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon sherry
1/2 teaspoon salt
1/2 teaspoon sugar
2 to 3 tablespoons water
1/4 cup oil
1 tablespoon soy sauce

Steps:

  • 1. Wipe chicken with a damp cloth. Place in a heavy saucepan with cold water. Bring to a boil then simmer, covered, 30 minutes. 2. Drain, reserving liquid for stock. Let bird cool slightly then bone. 3. Mince or grind pork mince scallions and ginger root, then combine with cornstarch, soy sauce, sherry, salt, sugar and remaining water. Meanwhile preheat the oven to 400 degrees. 4. Stuff chicken with pork mixture then sew up securely or skewer. Place in a roasting pan with oil and remaining soy sauce. 5. Roast chicken, basting frequently until cooked through and tender (about 30 minutes). Cut through stuffing in 1/2-inch slices and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

STUFFED PORK ROAST



Stuffed Pork Roast image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 8

3/4 pound Italian sausage, chopped
1 cup chopped Baldwin apples
2 tablespoons minced shallots
3/4 cup chopped walnuts, toasted
1 tablespoon chopped parsley leaves, plus extra for garnish
Salt and freshly ground black pepper
1 (3-pound) boneless pork loin roast
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 400 degrees F.
  • Brown sausage in a saute pan. Add apples and shallots and cook 3 minutes. Transfer to a mixing bowl, add walnuts and parsley, and season, to taste, with salt and pepper. Let cool before stuffing.
  • Split the pork roast horizontally, forming a pocket; do not cut all the way through. Season roast inside and out with salt and pepper. Pack stuffing in the center and tie roast with enough butcher's twine to hold it together.
  • Heat oil in a large saute pan. Add roast and sear on all sides until well-browned. Transfer to a rack set in a roasting pan and roast until a thermometer inserted in the center registers 145 to 150 degrees F, about 1 hour to 1 hour and 15 minutes.
  • Remove roast to a carving board, cover loosely with foil, and let rest 10 minutes before slicing. Slice roast into 12 pieces. Serve 2 slices per serving, garnished with parsley.

ROASTED CHICKEN WITH SAUSAGE STUFFING



Roasted Chicken with Sausage Stuffing image

This roasted chicken not only has a down-home country flavor. It's attractive as well. Friends and family are always impressed when I put this on the table.

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 6 servings.

Number Of Ingredients 13

1/2 pound bulk pork sausage
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup diced sweet red pepper
1 tablespoon butter
5 cups unseasoned stuffing croutons
1/4 cup minced fresh parsley
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 to 2 cups chicken broth, divided
1 roasting chicken (6 to 7 pounds)

Steps:

  • In a large skillet, cook the sausage, onion, celery and red pepper in butter until sausage is no longer pink and vegetables are crisp-tender; do not drain. , Place croutons in a large bowl; add sausage mixture. Stir in the parsley, tarragon, poultry seasoning, salt and pepper. Stir in enough broth until stuffing is moistened and holds together. , Just before baking, loosely stuff chicken. Place with breast side up on a rack in a shallow roasting pan. Pour 1/2 cup broth around chicken. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 180° for chicken and 165° for stuffing, basting occasionally with pan juices.

Nutrition Facts : Calories 735 calories, Fat 42g fat (13g saturated fat), Cholesterol 199mg cholesterol, Sodium 967mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 63g protein.

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