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Chicken with Fennel Stuffing

 Chicken with Fennel Stuffing
We stuff a beautiful golden bird with fantastic fennel stuffing for an easy, yet impressive entree for guests.—Taste of Home Test Kitchen
6 ServingsPrep: 25 min. Bake: 2-3/4 hours + standing

Ingredients

  • 1 fennel bulb, chopped
  • 1 large onion, chopped
  • 4 tablespoons butter, divided
  • 5 cups unseasoned stuffing cubes
  • 1-1/2 cups chicken broth
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon rubbed sage
  • 1 teaspoon salt, divided
  • 3/4 teaspoon pepper, divided
  • 1 roasting chicken (7 to 8 pounds)

Directions

  • In a large skillet, saute fennel and onion in 2 tablespoons butter
  • until tender. Place in a large bowl. Stir in the stuffing cubes,
  • broth, thyme, sage, 3/4 teaspoon salt and 1/2 teaspoon pepper. Just
  • before baking, loosely stuff chicken with 3 cups stuffing. Place
  • remaining stuffing in a greased 1-qt. baking dish; refrigerate until
  • ready to bake.
  • Place chicken breast side up on a rack in a roasting pan. Melt
  • remaining butter; brush over chicken. Sprinkle with remaining salt
  • and pepper. Bake, uncovered, at 350° for 2-3/4 to 3-1/4 hours or
  • until a thermometer reads 165° when inserted in center of
  • stuffing and thigh reaches at least 170°.
  • Bake additional stuffing, covered, for 20 minutes. Uncover; bake

2 of 2

Chicken with Fennel Stuffing (continued)

Directions (continued)

  • 15-20 minutes longer or until lightly browned. Cover chicken and let
  • stand for 10 minutes before removing stuffing and carving.
  • Yield: 6 servings (6 cups stuffing).
Nutritional Facts: 1 serving equals 774 calories, 41 g fat (14 g saturated fat), 200 mg cholesterol, 1,230 mg sodium, 38 g carbohydrate, 4 g fiber, 63 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.