Harvest Stuffed Chicken Recipe

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Harvest Stuffed Chicken Recipe
Harvest Stuffed Chicken Recipe photo by Taste of Home
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Harvest Stuffed Chicken Recipe

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5 1
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This roasted chicken is easy enough to prepare every day, yet special enough for company. The corn bread and savory enhance the flavor of the homemade stuffing.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 2-1/4 hours + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 2-1/4 hours + standing

Ingredients

  • 1 box (7-1/2 ounces) corn bread/muffin mix, prepared as directed and crumbled or 3 cups corn bread crumbs
  • 3 cups unseasoned stuffing croutons
  • 1/2 cup each chopped celery, fresh mushrooms and fully cooked ham
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green onions
  • 4 teaspoons chopped fresh savory or 1 teaspoon dried savory
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons cooking oil
  • 1 to 1-1/2 cup chicken broth
  • 1 roasting chicken (6 to 7 pounds)

Directions

In a large bowl, combine corn bread crumbs and croutons. In a large skillet, saute celery, mushrooms, ham, red pepper, onions, savory, salt and pepper in oil until vegetables are tender. Add to crumb mixture. Stir in enough broth to moisten. Stuff chicken. Place on a rack in a large roasting pan. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until juices run clear. Or bake stuffing separately in a greased 2-qt. covered casserole at 350° for 45 minutes. Yield: 6 servings.
Originally published as Harvest Stuffed Chicken in Country Chicken Cookbook 1995, p67

Nutritional Facts

1 each: 857 calories, 46g fat (11g saturated fat), 231mg cholesterol, 1244mg sodium, 43g carbohydrate (10g sugars, 2g fiber), 65g protein.

  • 1 box (7-1/2 ounces) corn bread/muffin mix, prepared as directed and crumbled or 3 cups corn bread crumbs
  • 3 cups unseasoned stuffing croutons
  • 1/2 cup each chopped celery, fresh mushrooms and fully cooked ham
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green onions
  • 4 teaspoons chopped fresh savory or 1 teaspoon dried savory
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons cooking oil
  • 1 to 1-1/2 cup chicken broth
  • 1 roasting chicken (6 to 7 pounds)
  1. In a large bowl, combine corn bread crumbs and croutons. In a large skillet, saute celery, mushrooms, ham, red pepper, onions, savory, salt and pepper in oil until vegetables are tender. Add to crumb mixture. Stir in enough broth to moisten. Stuff chicken. Place on a rack in a large roasting pan. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until juices run clear. Or bake stuffing separately in a greased 2-qt. covered casserole at 350° for 45 minutes. Yield: 6 servings.
Originally published as Harvest Stuffed Chicken in Country Chicken Cookbook 1995, p67

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