Roast Chicken With Mashed Potato Stuffing Recipes

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CHICKEN WITH POTATO STUFFING



Chicken with Potato Stuffing image

Meet the Cook: This is a great Sunday meal or "company dish" - as long as you're prepared with second helpings! My husband and I have two sons...3 and almost 1. We live in the country. He is a large-animal veterinarian; I give music lessons. -Carla Kreider, Quarryville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 8 servings.

Number Of Ingredients 12

6 medium red potatoes, cut into 1-inch cubes
1 pound Italian sausage links
1 cup finely chopped onion
1 tablespoon butter
4 teaspoons dried parsley flakes, divided
1 teaspoon salt
3/4 teaspoon dried rosemary, crushed
2-3/4 teaspoons dried thyme, divided
1/2 teaspoon pepper
1 roasting chicken (7 to 7-1/2 pounds)
1 tablespoon canola oil
1 cup water

Steps:

  • Cook the potatoes in boiling salted water until almost tender; drain and set aside. Cook the sausage in boiling water for 10 minutes; drain. Halve each sausage lengthwise, then cut into 1/2-in. pieces. , In a large skillet over medium heat, cook and stir potatoes, sausage and onion in butter until sausage is browned and onion is tender. Add 2 teaspoons parsley, salt, rosemary, 3/4 teaspoon thyme and pepper., Stuff the chicken with the potato mixture. Place the remaining stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate until ready to bake., Place chicken in a roasting pan breast side up; brush with oil and sprinkle with remaining parsley and thyme. Add water to pan. Bake, uncovered, at 350° for 2-1/4 hours or until a thermometer inserted in stuffing reads 165° and a thermometer inserted in the thigh reads 180°., Bake stuffing in the baking dish for 45 minutes or until heated through and lightly browned. Remove chicken from oven; tent with foil. Let stand 15 minutes before removing stuffing and carving. Skim fat and thicken pan drippings for gravy if desired. Serve with chicken and stuffing.

Nutrition Facts : Calories 651 calories, Fat 38g fat (11g saturated fat), Cholesterol 183mg cholesterol, Sodium 733mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 57g protein.

ROAST CHICKEN WITH SKILLET STUFFING



Roast Chicken with Skillet Stuffing image

Sliced French bread soaks up roast chicken juices to make delicious skillet stuffing. Perfect for chilly winter evenings. Since it only uses one pan, cleanup is a breeze.

Provided by Lux

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h5m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
¼ cup butter, divided
3 large onions, sliced
2 cups sliced celery
1 leek, sliced
2 teaspoons lemon zest
½ teaspoon dried thyme
1 teaspoon minced garlic
½ teaspoon red pepper flakes
¼ cup chopped fresh flat-leaf parsley
1 whole chicken, rinsed and patted dry
kosher salt and ground black pepper to taste
½ loaf French bread, cut into 3/4-inch slices
¼ cup fresh lemon juice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat olive oil and 2 tablespoons butter in a large oven-safe skillet over medium heat. Add onions, celery, and leek. Cook and stir until softened, about 10 minutes. Stir in lemon zest, thyme, garlic, and red pepper flakes. Cook until flavors combine, about 5 minutes. Mix in parsley. Remove from heat; transfer vegetable mixture to a bowl.
  • Butterfly the chicken by removing the backbone, and pressing down on the breastbone to crack chicken open using a knife or kitchen shears. Open the 2 sides and spread them out like an open book. Rub the remaining 2 tablespoons butter all over the chicken. Season with salt and pepper.
  • Lay bread onto the bottom of the same skillet; spread vegetable mixture over bread to make stuffing. Arrange chicken into a layer on top, skin side-up. Pour lemon juice over chicken.
  • Bake, uncovered, in the preheated oven until no longer pink at the bone and the juices run clear, 1 hour to 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing into quarters. Spoon stuffing onto each serving patter and top with chicken.

Nutrition Facts : Calories 756.7 calories, Carbohydrate 33.2 g, Cholesterol 190.6 mg, Fat 47.3 g, Fiber 3.3 g, Protein 48.3 g, SaturatedFat 15.5 g, Sodium 565.7 mg, Sugar 5.7 g

MASHED POTATO STUFFING



Mashed Potato Stuffing image

It wouldn't be Christmas in our family without this satisfying stuffing made from potatoes. My mother-in-law shared the recipe years ago, and I've since passed it on to our grown children.

Provided by Taste of Home

Categories     Side Dishes

Time 3h20m

Yield 8-10 servings.

Number Of Ingredients 9

8 cups riced cooked potatoes
4 cups fine soft bread crumbs
2 large onions, chopped
1 cup butter
1 cup egg substitute
1 to 2 tablespoons poultry seasoning
2 teaspoons salt
1/2 teaspoon pepper
1 turkey (10 to 12 pounds)

Steps:

  • In a bowl, combine the potatoes and crumbs; set aside. In a skillet, saute onions in butter until tender; add to potato mixture. Stir in egg substitute, poultry seasoning, salt and pepper. , Just before baking, stuff turkey. Skewer and fasten openings. Tie drumsticks together. Place with breast side up on a rack in a roasting pan. Cover and bake at 325° for 3 to 3-3/4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing.

Nutrition Facts :

ROAST CHICKEN STUFFED WITH HERBED POTATOES



Roast Chicken Stuffed with Herbed Potatoes image

Make and share this Roast Chicken Stuffed with Herbed Potatoes recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

12 sprigs parsley, large stems removed
4 cloves garlic, peeled
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon dried sage
1 1/2 cups unsalted chicken stock
1 1/2 lbs potatoes, pared & diced
3 1/2 lbs roasting chickens, skin on but as much fat as possible removed

Steps:

  • Process the parsley, garlic, rosemary,thyme and sage until minced.
  • Reserve 2 tbsp.
  • Put 1 cup of chicken stock in a sauce pan add the herb mixture (reserve the 2 tbsp) and bring to a simmer.
  • Stir in the potatoes, heat to boil,covered, cook until they are tender but still firm about 15 min.
  • let them rest to cool, drain if there is any stock left, and reserve it.
  • Spoon half the potatoes into the chicken sew the cavity shut.
  • Rub the reserved herb mixture all over the chicken.
  • Arrange remaining potatoes around the chicken in the baking dish.
  • Spoon some of the remaining broth over the chicken.
  • Roast in a 375F oven for 1 hour or until the juices run clear-internal temp 180f degrees.
  • Baste the chicken every 15 minutes with the stock.

Nutrition Facts : Calories 707, Fat 41.5, SaturatedFat 11.9, Cholesterol 187.2, Sodium 214.1, Carbohydrate 32.5, Fiber 4.2, Sugar 1.5, Protein 49.5

ROASTED CHICKEN AND POTATOES



Roasted Chicken and Potatoes image

Provided by Melissa d'Arabian : Food Network

Time 2h5m

Yield 4 servings

Number Of Ingredients 10

1(3 to 4 pound) chicken, rinsed and patted dry
4 tablespoons (1/2 stick) unsalted butter, softened
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1 clove garlic, minced
Kosher salt and freshly ground black pepper
1/2 cup white wine
1 1/2 pounds red potatoes
2 tablespoons extra-virgin olive oil
Juice of 1/2 lemon

Steps:

  • Allow the chicken to rest at room temperature for 30 to 60 minutes.
  • Preheat the oven to 425 degrees F.
  • In a small bowl or mini prep, mix together the butter with the rosemary, thyme, garlic, salt, and pepper. Pat the chicken dry with paper towels, then rub the chicken all over with 3 tablespoons of the herbed butter. Cook's Note: Make sure chicken is dry. Slide some of the butter underneath the breast skin. Tie the chicken legs together with kitchen string.
  • In a small roasting pan, pour in the white wine and place the chicken breast side down. Roast for 15 minutes. In a medium bowl, season the potatoes with salt, and pepper and drizzle with oil to coat. Remove the roasting pan from the oven. Remove the chicken to a plate turning it breast-side up. Brush the rest of the herbed butter on top of the chicken. Add the potatoes to the bottom of the pan and place the chicken on top.
  • Lower the oven temperature to 325 degrees F, and return the chicken to the oven to finish roasting until an instant-read thermometer inserted in the thickest part of the inner thigh, not touching the bone, reaches 160 degrees F, about 1 hour more. Once done, remove the chicken to a carving board and let rest 10 minutes before carving. Remove the potatoes to a serving bowl.
  • Return the roasting pan to the stovetop over high heat. Deglaze the pan with the lemon juice, scraping up the bits stuck to the bottom of the pan.
  • To serve: Place slices of chicken on plate with potatoes and drizzle the pan sauce over both.

ROAST CHICKEN WITH MASHED-POTATO STUFFING AND ROOT VEGETABLES



Roast Chicken with Mashed-Potato Stuffing and Root Vegetables image

Categories     Chicken     Garlic     Potato     Roast     High Fiber     Carrot     Parsnip     Turnip     Winter     Thyme     Shallot     Gourmet

Yield Serves 6

Number Of Ingredients 18

For mashed-potato stuffing
3 pounds russet (baking) potatoes (about 6 large)
1 garlic head, separated into cloves and peeled (about 14 cloves)
1 bay leaf
1/2 cup milk
3 tablespoons unsalted butter, softened
1 tablespoon fresh thyme leaves
a 5-pound whole chicken, giblets reserved for another use
2 tablespoons unsalted butter, softened
12 shallots, peeled
2 garlic heads, outer skins discarded and heads intact
1 tablespoon vegetable oil
6 thin carrots (about 1 pound), peeled and cut into 1-inch pieces
2 small turnips (about 1 pound), peeled and each cut into 8 wedges
6 thin parsnips (about 1 pound), peeled and cut into 2-inch pieces
1 small celery root (about 3/4 pound), peeled and cut into 8 wedges
8 fresh thyme sprigs
chopped fresh parsley leaves for garnish

Steps:

  • Make mashed-potato stuffing:
  • Peel potatoes and cut into 1/2-inch pieces. In a saucepan of boiling salted water boil potatoes with garlic and bay leaf until tender, about 15 minutes. Drain potato mixture, return it to pan, and cook over high heat, shaking pan, until any excess liquid is evaporated, about 30 seconds. Remove pan from heat and discard bay leaf. Add milk, butter, and thyme. Mash potatoes and garlic with a potato masher until smooth and stir in salt and pepper to taste.
  • Preheat oven to 450°F.
  • Rinse chicken inside and out and pat dry completely. Fill cavity loosely with some of stuffing and reserve remaining stuffing in a small baking dish. Truss chicken and rub all over with butter. Season chicken with salt and pepper and arrange, breast side down, on a rack set in a large shallow roasting pan. In a small bowl toss shallots and garlic with oil and add to roasting pan.
  • Roast chicken in lower third of oven for 30 minutes. Turn chicken breast side up and baste with pan juices. Arrange vegetables and thyme sprigs in pan and season with salt and pepper. Roast chicken and vegetables, stirring and basting frequently, 1 hour, or until a meat thermometer inserted in fleshy part of thigh registers 180°F. During last 30 minutes of roasting bake reserved stuffing, covered with foil.
  • Let chicken stand 10 minutes before carving. Discard thyme sprigs. Serve chicken, stuffing, and vegetables sprinkled with parsley.

ROASTED CHICKEN WITH GARLIC MASHED POTATOES



Roasted Chicken with Garlic Mashed Potatoes image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

4 boneless chicken breasts, about 8 ounces each
3 pounds baking potatoes, cut in quarters
3/4 cup heavy cream
1/4 pound butter
Salt and pepper, to taste
4 cloves garlic, minced

Steps:

  • Pan sear breasts on both sides and finish in a preheated 350 degree oven for about 10 to 15 minutes or until done.
  • Cook potatoes in water until cooked through. While still hot add the remaining ingredients and mash well.

ROAST CHICKEN WITH MASHED-POTATO STUFFING *



ROAST CHICKEN WITH MASHED-POTATO STUFFING * image

Categories     Chicken     Bake     Dinner

Yield 6 people

Number Of Ingredients 17

4 russet (baking) potatoes
1 garlic head, separated into cloves and peeled
1 bay leaf
1/2 cup milk
3 tablespoons unsalted butter
1 tablespoon fresh thyme leaves
5-pound whole chicken, giblets reserved for another use
2 tablespoons unsalted butter, softened
8 shallots, peeled
2 garlic heads, outer skins discarded and heads intact, tips trimmed
1 tablespoon vegetable oil
4 carrots peeled and cut into 1-inch pieces
2 turnips peeled and each cut into 8 wedges
4 parsnips peeled and cut into 2-inch pieces
1 celery root peeled and cut into 8 wedges
8 fresh thyme sprigs
chopped fresh parsley leaves for garnish

Steps:

  • Mashed-potato stuffing: Peel potatoes and cut into 1/2-inch pieces. In a saucepan of boiling salted water boil potatoes with garlic and bay leaf until tender, about 10 minutes. Drain potato mixture, return it to pan, and cook over high heat, shaking pan, until any excess liquid is evaporated, about 30 seconds. Remove pan from heat and discard bay leaf. Add milk, butter, and thyme. Mash potatoes and garlic until smooth. Add salt and pepper to taste. Preheat oven to 425°F. Rinse chicken inside and out and pat dry completely. Fill cavity loosely with some of stuffing and reserve remaining stuffing in a small baking dish. Truss chicken and rub all over with butter. Season chicken with salt and pepper and arrange, breast side down, on a rack set in a large shallow roasting pan. In a small bowl toss shallots and garlic with oil and add to roasting pan. Roast chicken in lower third of oven for 30 minutes. Turn chicken breast side up and baste with pan juices. Arrange vegetables and thyme sprigs in pan and season with salt and pepper. Roast chicken and vegetables, stirring and basting frequently, 1 hour, or until a meat thermometer inserted in fleshy part of thigh registers 180°F. During last 30 minutes of roasting bake reserved stuffing, covered with foil. Let chicken stand 10 minutes before carving. Discard thyme sprigs. Serve chicken, stuffing, and vegetables sprinkled with parsley.

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