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Gallery Inside-Out Stuffed Chicken with Mushroom Dressing Recipe Summary prep: 25 mins total: 1 hr 35 mins Servings: 6

Ingredients Ingredient Checklist 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)

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

Gallery Inside-Out Stuffed Chicken with Mushroom Dressing

Recipe Summary prep: 25 mins total: 1 hr 35 mins Servings: 6

Inside-Out Stuffed Chicken with Mushroom Dressing

Inside-Out Stuffed Chicken with Mushroom Dressing

Inside-Out Stuffed Chicken with Mushroom Dressing

Recipe Summary prep: 25 mins total: 1 hr 35 mins Servings: 6

Recipe Summary

prep: 25 mins total: 1 hr 35 mins

Servings: 6

prep: 25 mins

total: 1 hr 35 mins

prep:

25 mins

total:

1 hr 35 mins

Servings: 6

6

Ingredients

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) 3/4 cup chicken stock 2 tablespoons fresh lemon juice 1 tablespoon finely chopped fresh sage 1 whole chicken (about 4 1/2 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.

Cook’s Notes

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

Reviews (6)

 Add Rating & Review     10 Ratings   5 star values:        3    4 star values:        4    3 star values:        1    2 star values:        1    1 star values:        1

Reviews (6)

Add Rating & Review     10 Ratings   5 star values:        3    4 star values:        4    3 star values:        1    2 star values:        1    1 star values:        1

Add Rating & Review

10 Ratings 5 star values: 3 4 star values: 4 3 star values: 1 2 star values: 1 1 star values: 1

10 Ratings 5 star values: 3 4 star values: 4 3 star values: 1 2 star values: 1 1 star values: 1

10 Ratings 5 star values: 3 4 star values: 4 3 star values: 1 2 star values: 1 1 star values: 1

  • 5 star values: 3 4 star values: 4 3 star values: 1 2 star values: 1 1 star values: 1

    Martha Stewart Member     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.  

Martha Stewart Member     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!  

Martha Stewart Member     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.  

Martha Stewart Member     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.  

Martha Stewart Member     Rating: Unrated       02/04/2011   My chicken was raw and the stuffing was burnt. This recipe went in the trash.  

Martha Stewart Member     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!

    Martha Stewart Member

    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

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.

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.

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!

All Reviews for Inside-Out “Stuffed” Chicken with Mushroom Dressing

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Inside-Out “Stuffed” Chicken with Mushroom Dressing

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest