Best 12 Roast Chicken With Stuffing Recipes

ROASTED CHICKEN WITH STUFFING & GRAVY

Steps:

• Heat the butter in a 3-quart saucepan over medium heat. Add the celery and onion and cook until they're tender. Stir in the water and carrot. Remove the saucepan from the heat. Add the stuffing and mix lightly.Remove the package of the giblets and neck from the chicken cavity. Rinse the chicken with cold water and pat dry with a paper towel. Spoon the stuffing lightly into the neck and body cavities. Fold the loose skin over the stuffing. Tie the ends of the drumsticks together.Place the chicken, breast-side up, on a rack in a shallow roasting pan. Brush the chicken with the oil. Insert a meat thermometer into the thickest part of the meat, not touching the bone.Roast at 325°F for 2 1/2 to 3 hours or until the drumstick moves easily and the center of the stuffing reaches 165°F, basting occasionally with the pan drippings. Let the chicken stand for 10 minutes before slicing.Heat the gravy in a 1-quart saucepan over medium-high heat until it's hot and bubbling. Serve the gravy with the chicken. Tips *Bake any remaining stuffing in a covered casserole with the chicken for 30 minutes or until the stuffing is hot.

ROAST STUFFED CHICKEN

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.

ROAST CHICKEN WITH CREOLE STUFFING

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.

CELERY HERB STUFFING AND SAVORY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir together onion, celery, bread, pepper, parsley, sage, rosemary, thyme, and celery salt in a large bowl; pour melted butter over bread mixture and stir to combine.
• Spoon stuffing into the cavities of chicken; place chicken into a roasting pan. Sprinkle chicken with savory; cover with a lid or foil.
• Bake in the preheated oven for 1 hour. Remove cover; increase oven temperature to 425 degrees F (220 degrees C). Roast until browned and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 15 minutes.

ONE-DISH CHICKEN AND STUFFING BAKE

Steps:

• Mix water and butter. Add stuffing. Mix lightly.
• Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
• Mix soup, milk and parsley. Pour over chicken. Cover.
• Bake at 400 degrees F for 30 minutes or until done.

ROASTED CHICKEN WITH HOLIDAY STUFFING

Steps:

• Combine marinade ingredients in a bowl. Rub chicken inside and out with marinade. Cover and refrigerate for 4 hours or overnight.
• Stuffing: Soak the dried chestnuts overnight in water. Place them in a pan with water and simmer, covered, until soft, about 30 minutes; drain. Discard the stems and thinly slice the mushroom caps. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add sausage; stir-fry until sausage is slightly crisp, 1 1/2 to 2 minutes. Add shallots, green onions, chestnuts, mushrooms and cilantro. Cook for 1 minute. Stir in oyster-flavored sauce, and sesame oil. Remove pan from heat and add rice; mix well. Let stuffing cool.
• Preheat oven to 350 degrees.
• Just before roasting, place stuffing inside chicken; enclose with skewers. Place chicken, breast side up, on a rack in a roasting pan. Insert a meat thermometer into the thickest part of thigh meat, without touching bone. Bake until thermometer registers 180 to 185 degrees, about 1 to 1 1/2 hours. During the last half of roasting time, baste chicken occasionally with pan juices.

ROAST CHICKEN WITH APRICOT STUFFING

Steps:

• Put 1/3 cup olive oil, the garlic, 1 tablespoon marjoram, the lemon zest and juice, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a mini food processor and pulse to make a paste. Loosen the chicken skin with your fingers. Rub the paste under and over the skin and inside the cavity. Put the chicken on a rimmed baking sheet and refrigerate, uncovered, at least 2 hours or overnight.
• Make the stuffing: Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the red onion, celery and dried apricots and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the bread and parsley and cook, stirring, until combined, about 2 minutes. Add the broth, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to a bowl and let cool completely.
• Preheat the oven to 425 degrees F. Fill the chicken cavity with the stuffing, tie the legs together with twine and put breast-side up on a rack in a roasting pan; tuck the wings underneath. Roast until the skin begins to brown, about 30 minutes, then reduce the oven temperature to 350 degrees F and continue roasting until deep golden brown, about 1 more hour. (Cover loosely with foil if it's browning too quickly.)
• Whisk the preserves and vinegar in a small bowl; brush on the chicken and continue roasting until the skin is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 20 more minutes. Let rest 10 minutes before carving. Garnish with marjoram sprigs.

ROAST CHICKEN WITH GREEN HERB STUFFING

Steps:

• Wash the chicken under cool running water and pat it dry with paper towels. Refrigerate, uncovered, for at least 12 hours and as long as 2 days.
• Preheat the oven to 425 degrees F. Oil a roasting or baking pan with canola oil.
• Make the stuffing: Put the breadcrumbs in a medium bowl. Heat a large skillet over medium-high heat. Sprinkle the liver and gizzard with salt and pepper. Add 1 tablespoon of the butter to the skillet and when it melts, add the giblets and cook quickly until browned on both sides, about 3 minutes. Transfer them to a cutting board, chop finely and add to the breadcrumbs. Off of the heat, add the wine and scrape the bottom of the skillet to dislodge the brown bits; pour the liquid onto the breadcrumbs and mix.
• Add the pork to the skillet and cook until browned, about 5 minutes; scrape the pork into the bowl with the bread mixture. Add 3 tablespoons of the butter, the onions and 1/4 teaspoon each salt and pepper to the skillet and cook over medium heat until the onions are soft and tender, 10 to 15 minutes. Add the sage and garlic and cook 1 minute longer. Add the Swiss chard and cook until wilted. Scrape the mixture and all the buttery juices onto the breadcrumbs and mix to combine. Add the chives and lemon zest and taste for seasoning, adding more salt and pepper if needed.
• Loosen the skin over the chicken breasts. Insert the remaining 4 tablespoons cold butter under the skin of the chicken breasts, pushing down to disperse them. Rub the chicken all over with a thin film of canola oil. Sprinkle the chicken heavily on all sides with 3/4 teaspoon each salt and pepper. Stuff the cavity with the bread mixture, and stuff the neck skin with any remaining stuffing. Set the bird in the oiled roasting pan.
• Roast the chicken until the skin dries and the butter melts, about 15 minutes. Turn the heat down to 375 degrees F and continue to roast, basting the chicken once or twice with the fat that accumulates in the corners of the pan, until the thickest part of the thigh registers 170 degrees F on an instant-read thermometer, 45 to 55 minutes.
• Transfer the chicken to a large platter to rest for 5 to 10 minutes. Strain the pan juices into a bowl and skim off the fat. Pour 1/4 cup water into the roasting pan, set it on a burner on high heat and scrape up any stuck-on bits on the bottom with a rubber spatula. Return the defatted juices to the pan and simmer together for 3 to 5 minutes to make a thin, natural gravy. Season with salt and pepper.
• Carve the chicken on the platter. Slice the wings at the joint, twist to remove them and set them above the chicken. Cut the thighs at the joint, twist to remove them, slice them diagonally at the leg joint to separate them into thigh and drumstick and lay them on the platter. Carve thin slices from the breast meat and let them lay as they fall; pour a little gravy over the white meat, avoiding wetting the crispy skin of the thighs. Cut the stuffed neck in slices, and serve with the rest of the gravy in a small pitcher on the side.

ROAST CHICKEN WITH SKILLET STUFFING

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.

ROASTED CHICKEN WITH SAUSAGE STUFFING

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.

ROAST CHICKEN WITH SOURDOUGH STUFFING

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.

ROAST CHICKEN WITH STUFFING

Steps:

• Mix stuffing mix with water and 1/4 c melted butter in microwavable bowl; cover. Microwave on high 5-6 minutes until heated through. Fluff with fork.
• Rinse bird; pat dry. Stuff lightly with prepared stuffing. Any extra can be saved for later use, as it is already cooked, or put into a greased casserole and warmed through (approx 5-10 minutes) after chicken is done.
• Place chicken on rack with breast side up in an ungreased 13-in. x 9-in. x 2-in. baking pan. Brush with 1/2 c melted butter. Combine seasonings; sprinkle over chicken. Pour chicken broth in bottom of baking pan. Cover tightly and bake at 400° for 1 hour. Uncover and bake 30 minutes longer or until a meat thermometer reads 180°.
• When chicken is done, remove from pan, unstuff stuffing and use juices to make gravy.