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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.

Source: Martha Stewart Living, January 2011
Total Time Prep Servings



Cook's Notes

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

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How would you rate this recipe?
  • hhendersho71546
    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.
  • MS112626149
    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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