Thanksgiving Stuffed Chicken Recipe
Thanksgiving is synonymous with a hearty feast, and this Thanksgiving Stuffed Chicken is a delightful alternative to the traditional turkey. This recipe delivers a symphony of flavors with a luscious stuffing and crispy, golden-brown skin, perfect for an intimate gathering of family and friends.
Recipe Details
Category: Main Course
Serves: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Chicken | 2kg |
| Golden Apples (Renette) | 2 |
| Butter | 50g |
| White Wine | 100ml |
| Extra Virgin Olive Oil | As needed |
| Fine Salt | As needed |
| Vegetable Broth | As needed |
| Ground Pork | 200g |
| Sweet Pancetta (cubed) | 100g |
| Luganega Sausage | 50g |
| Onion | 1 |
| Carrot | 1 |
| Celery | 1 |
| Garlic Clove | 1 |
| Breadcrumbs | 30g |
| Parmigiano Reggiano DOP | 20g |
| Egg | 1 |
| Nutmeg | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 390 kcal |
| Protein | 28g |
| Carbohydrates | 12g |
| Fat | 25g |
| Saturated Fat | 10g |
| Fiber | 1g |
| Sodium | 540mg |
Instructions
Step 1: Prepare the Stuffing
- Begin by peeling and finely chopping the apples, setting them aside in a bowl.
- Add the ground pork to the bowl with the apples.
- Remove the casing from the Luganega sausage and crumble it into the mixture.
- Incorporate the breadcrumbs, grated Parmigiano Reggiano, and the egg.
- Season with a pinch of salt and a dash of nutmeg, mixing thoroughly with your hands.
- Add the cubed pancetta to the mixture and knead once more until all the ingredients are well combined.
Step 2: Stuff the Chicken
- Carefully spoon the stuffing into the chicken cavity, ensuring it is evenly distributed but not overly packed.
- Use a large kitchen needle and cooking twine to stitch the opening closed. Take care to secure the thinner sections of skin to prevent any tears.
Step 3: Prepare the Chicken for Roasting
- Massage the chicken skin generously with butter, which will help achieve a beautifully crispy and golden texture during roasting.
Step 4: Begin Cooking
- Preheat your oven to 180°C (350°F).
- In a large ovenproof skillet or roasting pan, heat a drizzle of extra virgin olive oil and melt the remaining butter over medium heat.
- Place the chicken in the pan and sear it on all sides until lightly golden.
- Deglaze the pan by pouring in the white wine, allowing the alcohol to evaporate for 1-2 minutes.
Step 5: Roast the Chicken
- Add the chopped onion, carrot, celery, and garlic around the chicken in the pan. Pour in enough vegetable broth to cover the base of the pan.
- Transfer the pan to the preheated oven and roast for approximately 90 minutes, basting the chicken every 20 minutes with the pan juices.
- If the skin begins to darken too quickly, cover the chicken loosely with aluminum foil.
Step 6: Serve
- Once fully cooked (internal temperature should reach 75°C/165°F at the thickest part), remove the chicken from the oven and allow it to rest for 10 minutes.
- Slice and serve the chicken alongside the stuffing, ensuring each portion is accompanied by a spoonful of the rich pan sauce.
Tips for Success
- For Enhanced Flavor: Add fresh herbs like thyme, rosemary, or sage to the stuffing or roasting pan.
- Make It Juicy: Be diligent with basting the chicken during roasting to keep the meat moist.
- Stuffing Alternative: Leftover stuffing can be baked in a separate dish for a crisp topping.
Indulge in this Thanksgiving Stuffed Chicken recipe to create a centerpiece that will impress your guests and provide a memorable dining experience!
