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.

Martha Stewart Living, January 2011

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Recipe Summary

prep:
25 mins
total:
1 hr 35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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 Notes

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

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Reviews (6)

10 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
08/17/2011
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.
Rating: Unrated
03/02/2011
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!
Rating: Unrated
02/17/2011
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.
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Rating: Unrated
02/04/2011
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.
Rating: Unrated
02/04/2011
My chicken was raw and the stuffing was burnt. This recipe went in the trash.
Rating: Unrated
01/27/2011
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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