Chicken with Fennel Stuffing Recipe

4.5 2 2
Chicken with Fennel Stuffing Recipe
Chicken with Fennel Stuffing Recipe photo by Taste of Home
Publisher Photo

Chicken with Fennel Stuffing Recipe

Read Reviews
4.5 2 2
Publisher Photo
We stuff a beautiful golden bird with fantastic fennel stuffing for an easy, yet impressive entree for guests.—Taste of Home Test Kitchen
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 2-3/4 hours + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 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 meat thermometer reads 180° for chicken and 165° for stuffing.
Bake additional stuffing, covered, for 20 minutes. Uncover; bake 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).
Originally published as Chicken with Fennel Stuffing in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p154

Nutritional Facts

1 each: 774 calories, 41g fat (14g saturated fat), 200mg cholesterol, 1230mg sodium, 38g carbohydrate (4g sugars, 4g fiber), 63g protein.

  • 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)
  1. 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.
  2. 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 meat thermometer reads 180° for chicken and 165° for stuffing.
  3. Bake additional stuffing, covered, for 20 minutes. Uncover; bake 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).
Originally published as Chicken with Fennel Stuffing in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p154

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Reviews forChicken with Fennel Stuffing

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MY REVIEW
akgirl8810 User ID: 5648414 142605
Reviewed Sep. 2, 2011

"This was absolutely delicious"

MY REVIEW
cwbuff User ID: 441425 117037
Reviewed Feb. 26, 2011

"The fennel is a tasty change from celery in the stuffing. My family liked the flavor very much. However, I just rubbed the softened butter over the bird instead of melting it. Very good and easy."

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