Roast Chicken With Creole Stuffing Recipes

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ROAST STUFFED CHICKEN



Roast Stuffed Chicken image

You've heard it many times, but it bears repeating. Nothing tastes more like home than a good Roast Stuffed Chicken. This Roast Stuffed Chicken recipe is one of our favorites. It requires only five ingredients and still comes out moist, delicious and perfectly seasoned. Try it as soon as you can!

Provided by My Food and Family

Categories     Home

Time 1h50m

Yield 10 servings

Number Of Ingredients 5

1-1/2 cups hot water
3 Tbsp. margarine or butter, cut up
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 whole chicken or capon (5 lb.)
1/4 tsp. dried thyme leaves or dried tarragon leaves

Steps:

  • Heat oven to 325°F.
  • Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)
  • Stuff chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.
  • Bake 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.

Nutrition Facts : Calories 480, Fat 26 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 140 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0.5178 g, Sugar 0 g, Protein 46 g

ROAST CHICKEN WITH SOURDOUGH STUFFING



Roast Chicken with Sourdough Stuffing image

Stuffing turns a standard roast chicken into something special. Tying the legs helps the bird cook evenly and keep its shape, so it looks gorgeous when you bring it to the table.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h30m

Number Of Ingredients 9

1 thick slice rustic sourdough bread, cut into 3/4-inch cubes (2 cups)
2 tablespoons unsalted butter
1 onion, finely chopped
2 cloves garlic, finely chopped
1 stalk celery, diced small
1 teaspoon dried thyme leaves or 2 teaspoons finely chopped fresh thyme
1/2 to 2/3 cup chicken broth
Salt and pepper
1 chicken (about 5 pounds)

Steps:

  • Preheat oven to 450 degrees. Bake bread in a single layer until dry, 5 to 7 minutes. Transfer to a large bowl. In a medium skillet, melt butter over medium. Add onion, garlic, and celery, and cook, stirring occasionally, until translucent, about 5 minutes. Add thyme, and cook until fragrant, about 1 minute. Stir into bread, then stir in enough broth to make mixture evenly moist but not wet. Season with salt and pepper.
  • Pat chicken dry. Season inside and out with salt and pepper. Stuff cavity, tie legs together, and tuck wings underneath. Roast chicken until an instant-read thermometer inserted into thickest part of the thigh registers 165 degrees, about 1 hour (tent exposed stuffing with foil, if overbrowning). Let rest 10 minutes before serving.

Nutrition Facts : Calories 572 g, Fat 16 g, Fiber 1 g, Protein 86 g, SaturatedFat 6 g

ROAST CHICKEN WITH CREOLE STUFFING



Roast Chicken with Creole Stuffing image

I've used this recipe ever since I roasted my first chicken. Our whole family looks forward to it. The combination of shrimp, sausage, ham, vegetables and seasonings makes the stuffing unique and delicious.

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 8 servings (8 cups stuffing).

Number Of Ingredients 23

1-1/2 cups uncooked brown rice
2 Italian sausage links
2 tablespoons vegetable oil
1 cup chopped onion
5 garlic cloves, minced
1/2 cup diced green pepper
1/2 cup diced sweet red pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon lemon juice
1 teaspoon dried basil
1/2 teaspoon sugar
1/2 teaspoon hot pepper sauce
1/2 teaspoon chicken bouillon granules
1/4 teaspoon chili powder
1/4 teaspoon pepper
1/8 teaspoon dried thyme
1-1/4 teaspoons salt, divided
1 cup diced fully cooked ham
1 cup cooked small shrimp, peeled and deveined, optional
3 tablespoons minced fresh parsley
1 roasting chicken (5 to 6 pounds)
1/2 teaspoon paprika
Dash pepper

Steps:

  • In a large saucepan, cook rice according to package directions. Meanwhile, in a skillet, cook sausages in oil until a thermometer reads 160°. Remove sausages, reserving drippings. When cool enough to handle, cut sausages in half lengthwise, then into 1/4-in. pieces; set aside. , Saute onion, garlic and peppers in drippings until tender, about 4 minutes. Add the tomatoes, lemon juice, basil, sugar, hot pepper sauce, bouillon, chili powder, pepper, thyme and 1 teaspoon salt; cook and stir for 5 minutes. Add to the cooked rice. Stir in ham, shrimp, if desired, parsley and sausage; mix lightly. , Just before baking, stuff the chicken with about 3-1/2 cups stuffing. Place remaining stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate. Place chicken on a rack in a roasting pan; tie drumsticks together. Combine paprika, pepper and remaining salt; rub over chicken. , Bake, uncovered, at 350° for 1-1/2 hours, basting every 30 minutes. Cover and bake 1-1/2 hours longer or until juices run clear. Bake additional stuffing for the last 40 minutes of baking time, uncovering during the last 10 minutes.

Nutrition Facts :

WHOLE STUFFED CHICKEN WITH GRAVY



Whole Stuffed Chicken With Gravy image

This flavorful whole roasted chicken is stuffed with a savory bread dressing; easy to make, it's the perfect Sunday dinner.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h30m

Number Of Ingredients 22

For the Chicken:
1 (5-pound) whole chicken
1 tablespoon butter (melted)
1 tablespoon butter (cold; cut into small pieces)
Kosher salt (to taste)
Black pepper (to taste)
Optional: fresh thyme, rosemary, and sage
For the Stuffing:
1/4 cup butter
1/2 cup onion (chopped)
1/2 cup celery (chopped)
1/2 teaspoon dried thyme (or poultry seasoning to taste)
2 tablespoon fresh parsley (chopped, or 2 teaspoons dried parsley flakes)
2 cups soft breadcrumbs
2/3 cup milk (divided)
Kosher salt (to taste)
Freshly ground black pepper (to taste)
1 egg (beaten)
For the Pan Gravy:
Drippings from the chicken
3 tablespoons flour
1 1/2 to 2 cups chicken stock

Steps:

  • Gather the ingredients.
  • Preheat the oven to 375 F. Line a roasting pan with foil and set a rack in the pan.
  • Gather the melted and cold butter.
  • Using your hands or a brush, rub the chicken with the melted butter.
  • Tuck the pieces of cold butter under the chicken's skin along with the optional fresh herbs. Sprinkle the chicken generously with salt and pepper. Set aside while making the stuffing.
  • Gather the ingredients.
  • Melt the butter in a skillet or sauté pan over medium-low heat. Add the chopped onion and celery. Cook, stirring, for about 5 minutes, or until the onion is translucent and the celery is crisp-tender.
  • Add the dried thyme, parsley, and breadcrumbs . Add about 1/3 cup of milk and stir to blend. Taste and season the stuffing with salt and pepper.
  • Stir in the beaten egg and enough of the remaining 1/3 cup milk, if needed, one tablespoon at a time to make a moist mixture. Remove from heat.
  • Loosely spoon the stuffing into the cavity of the chicken.
  • Close the cavity by sewing the loose skin together with toothpicks, or twine. Alternatively, cover the cavity with a piece of foil or a slice of bread.
  • Place the chicken, breast-side up, on the rack in the roasting pan.
  • Roast the whole chicken in the preheated oven for about 1 hour and 30 minutes to 1 hour and 45 minutes, basting several times with the pan juices. When done, the internal temperature of the thickest part of the thigh, away from fat and bone must read the minimum safe temperature for consumption of 165 F. The stuffing needs to have the same temperature reading.
  • Once cooked thoroughly, remove from the oven and let rest for about 15 minutes.
  • Gather the ingredients.
  • Skim off the fat from the pan drippings, or use a fat separator. Reserve the fat.
  • Add three tablespoons of fat back in the roasting pan, reserving the remaining drippings. Add the flour and stir to make a roux . Cook on the stove, stirring, for two minutes.
  • Put the reserved drippings in a 2-cup measuring cup and add enough chicken stock until you have 2 full cups of liquid.
  • Gradually stir the chicken stock mixture into the roux mixture. Continue cooking the gravy until thickened, stirring constantly. Season with salt and pepper to taste.
  • Carve the chicken and serve with cooked stuffing and pan gravy.

Nutrition Facts : Calories 1480 kcal, Carbohydrate 43 g, Cholesterol 483 mg, Fiber 3 g, Protein 130 g, SaturatedFat 30 g, Sodium 873 mg, Fat 84 g, ServingSize 4 servings, UnsaturatedFat 46 g

ROAST CHICKEN WITH CREOLE STUFFING



Roast Chicken with Creole Stuffing image

I've used this recipe ever since I roasted my first chicken. Our whole family looks forward to it. The combination of shrimp, sausage, ham, vegetables and seasonings makes the stuffing unique and delicious.

Provided by Allrecipes Member

Time 3h35m

Yield 8

Number Of Ingredients 23

1 ½ cups uncooked brown rice
2 (4 ounce) links fresh Italian sausage
2 tablespoons cooking oil
1 cup chopped onion
5 cloves garlic, minced
½ cup diced green pepper
½ cup diced sweet red pepper
1 (14.5 ounce) can diced tomatoes, undrained
1 tablespoon lemon juice
1 teaspoon dried basil
½ teaspoon sugar
½ teaspoon hot pepper sauce
½ teaspoon chicken bouillon granules
¼ teaspoon chili powder
¼ teaspoon pepper
⅛ teaspoon dried thyme
1 ¼ teaspoons salt, divided
1 cup diced fully cooked ham
1 cup frozen cooked small shrimp, thawed
3 tablespoons minced fresh parsley
1 (6 pound) roasting chicken
½ teaspoon paprika
1 dash Dash pepper

Steps:

  • In a large saucepan, cook rice according to package directions. Meanwhile, in a skillet, cook sausages in oil. Remove sausages, reserving drippings. When cool enough to handle, cut sausages in half lengthwise, then into 1/4-in. pieces; set aside. Saute onion, garlic and peppers in drippings until tender, about 4 minutes. Add the next nine ingredients and 1 teaspoon salt; cook and stir for 5 minutes. Add to the cooked rice. Stir in ham, shrimp if desired, parsley and sausage; mix lightly. Just before baking, stuff the chicken with about 3-1/2 cups stuffing. Place remaining stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate. Place chicken on a rack in a roasting pan; tie drumsticks together. Combine paprika, pepper and remaining salt; rub over chicken. Bake, uncovered, at 350 degrees F for 1-1/2 hours, basting every 30 minutes. Cover and bake 1-1/2 hours longer or until juices run clear. Bake additional stuffing for the last 40 minutes of baking time, uncovering during the last 10 minutes.

Nutrition Facts : Calories 1077.2 calories, Carbohydrate 33.5 g, Cholesterol 310.6 mg, Fat 68 g, Fiber 2.6 g, Protein 77.5 g, SaturatedFat 19.8 g, Sodium 1083.7 mg, Sugar 3.3 g

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