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Inside-Out "Stuffed" Chicken with Mushroom Dressing

Baking stuffing inside the bird means risking dry meat. By resting your chicken atop this mushroom-sage dressing, the bread absorbs juices while toasting, and the chicken roasts perfectly.

  • Prep:
  • Total Time:
  • Servings: 6
Inside-Out "Stuffed" Chicken with Mushroom Dressing

Source: Martha Stewart Living, January 2011


  • 6 tablespoons unsalted butter, plus 1 tablespoon, softened
  • 1 large onion, thinly sliced
  • 3 celery stalks, thinly sliced crosswise
  • 3 garlic cloves, minced
  • Coarse salt and freshly ground pepper
  • 1 pound cremini or white button mushrooms, sliced
  • 6 cups day-old rustic-bread cubes (1 inch)
  • 3/4 cup chicken stock
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely chopped fresh sage
  • 1 whole chicken (about 4 1/2 pounds)


  1. Preheat oven to 450 degrees. Melt 2 tablespoons butter in a large ovenproof skillet over high heat. Cook onion, celery, and garlic until translucent, 3 to 5 minutes. Season with salt. Remove from skillet. Working in 2 batches, cook mushrooms in 2 tablespoons butter. Add to onion mixture.

  2. Stir in bread, stock, juice, and sage. Season with salt and pepper. Return to skillet.

  3. Place chicken, breast side up, on stuffing, and tuck wings under. Tie legs together with kitchen twine. Pat chicken dry with paper towels. Rub skin with softened butter, and season with salt.

  4. Roast for 30 minutes. Rotate skillet, and roast chicken until juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about 30 minutes more. Let rest for 10 minutes before serving.

Cook's Note

To dry the bread, leave it out overnight or bake in a 250-degree oven for 15 minutes.


Reviews (6)

  • hjh3rd 17 Aug, 2011

    I spatchcocked the chicken (basically cutting out the back bone and flattening the chicken) and that helped roasted the chicken more evenly and the stuffing was perfectly cooked.

  • jeaninebush 2 Mar, 2011

    Outcome was fantastic after removing bird to roast longer than stuffing. Tried for prescribed time, but stuffing was done long before chicken. Left-over stuffing was delicious. Next time, I'll cut-up chicken to better control, but will space out so stuffing is exposed for browning/crisping. Will definitely make this again soon!

  • NancyVolle 17 Feb, 2011

    I used a shiny stainless steel pan. The pan was only slightly larger than the bird. The shiny pan and the "crowding" kept the bread from burning. I previously tried it in a larger dark aluminum Calphalon pan and the bread was so badly burned I had to discard it. The stuffing is superb when it does not burn. Worth trying again if it failed the first time.

  • Silverbeetle 4 Feb, 2011

    My chicken was raw on the botton and the stuffing was burnt. I will try this again by cooking the stuffing separately and for less time than the chicken.

  • karenh614 4 Feb, 2011

    My chicken was raw and the stuffing was burnt. This recipe went in the trash.

  • ClaremontKim 27 Jan, 2011

    at 450 degrees my stuffing got very browned during the first 30 minutes of roasting, blackened in places, I put a foil "collar" around it, but the damage was done, any suggestions? It was still a delicious recipe!

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