Recipes Ingredients Meat & Poultry Chicken Inside-Out "Stuffed" Chicken with Mushroom Dressing 3.7 (10) 6 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs 35 mins Servings: 6 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. Ingredients 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) ¾ cup chicken stock 2 tablespoons fresh lemon juice 1 tablespoon finely chopped fresh sage 1 whole chicken (about 4 ½ pounds) Directions 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. 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. Print