Chicken with Sourdough Mushroom Stuffing
Elevate your roast chicken game with this indulgent recipe for Chicken with Sourdough Mushroom Stuffing, a comforting twist on classic flavors that's perfect for family dinners or special occasions. This dish features a succulent whole chicken roasted to golden perfection, packed with a hearty stuffing made from earthy mushrooms, aromatic garlic, and tender sourdough bread cubes infused with chicken broth and herbs like thyme and sage. The stuffing, packed into the chicken cavity, absorbs the savory juices as it roasts, creating a moist and flavorful centerpiece. Finished with a crisp, golden skin achieved by basting with pan drippings, this one-pan wonder is easy to prepare yet impressive enough for guests. Serve it alongside a simple green salad or roasted vegetables for an unforgettable meal the whole table will savor. Keywords: roast chicken recipe, sourdough mushroom stuffing, stuffed chicken dinner, easy chicken roast, best holiday chicken ideas.
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Recipe Information
Ingredients
- 1 piece (about 4-5 lbs) Whole chicken
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 1 medium, diced Yellow onion
- 2 stalks, diced Celery stalks
- 3 minced Garlic cloves
- 8 ounces, finely diced Mushrooms
- 1 teaspoon Dried thyme
- 1 teaspoon Dried sage
- 1 cup Chicken broth
- 6 cups, cubed Sourdough bread
- 2 tablespoons, chopped Fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Pat the chicken dry with paper towels, then sprinkle the inside and outside with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the butter and let it melt.
Sauté the diced onion and celery for 3-4 minutes, until softened. Stir in the minced garlic and cook for an additional 1 minute.
Add the diced mushrooms to the skillet and cook for 5-6 minutes, until they release their moisture and begin to brown. Stir in the thyme, sage, and remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Pour in the chicken broth and bring to a simmer. Remove the skillet from heat and fold in the cubed sourdough bread. Mix until the bread absorbs the liquid. Stir in the chopped parsley.
Stuff the chicken cavity with the prepared sourdough mushroom stuffing, packing it loosely. Tie the legs together with kitchen twine to close the cavity.
Place the stuffed chicken in a roasting pan. Rub 1 tablespoon of olive oil over the skin of the chicken to encourage browning.
Roast in the preheated oven for 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the stuffing reaches 160°F (71°C). Baste the chicken with pan juices every 20 minutes for a golden, crisp exterior.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving. Serve warm with the sourdough mushroom stuffing on the side.
Nutrition Facts
Calories |
3068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.2 g | 125% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 10174 mg | 442% | |
| Total Carbohydrate | 444.7 g | 162% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 35.4 g | ||
| Protein | 132.0 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 647 mg | 50% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 3810 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
