Roast Chicken and Homemade Stovetop Stuffing

I will admit that I have purchased, cooked and consumed Stovetop Stuffing in my life.  It was before I knew any better.  Please don’t hold it against me.  This recipe is far removed from the gummy Stovetop concoction that comes out of a box.  If everybody in the U.S. could realize this, Stovetop would go out of business.

The Feb/March issue of Cooks Country magazine had a great recipe for roast chicken with easy stuffing. Unless you’re an online subscriber you can’t get the recipe on their website.  But guess what?  I’m going to give it to you for free.  Shhhhhhhhhh.  Don’t tell anyone.  Fortunately, I’m a nobody and the blessed cooks at CC don’t know I’m doing this.  If I get a cease and desist order I’ll be flattered.

I made a few adjustments to this recipe.  I added brussels sprouts and mushrooms.  Cooks Country should consider altering their recipe.  It was the bomb.

roast chicken and stuffing


1 whole chicken, rinsed and patted dry.  Discard anything strange you find inside.
6 Tbs. unsalted butter
4 Tbs. dried herbs de provence mix (CC said to use 2 Tbs each of fresh sage and thyme.  I didn’t have that on hand so I made do)
salt & pepper
1 onion chopped
2 celery ribs, chopped
1/2 lb. brussels sprouts, rinsed and cut in half
1 1/2 cups sliced mushrooms
1/2 loaf fresh italian bread, cubed, about 6 cups
1 can low-sodium chicken broth

1.  Adjust oven rack to lower-middle, preheat oven to 375 degrees.  Melt 4 Tbs. butter in microwave, stir in 2 Tbs. herbs., brush over chicken.  Season well with salt & pepper.

2.  Melt remaining butter and 1 Tbs. olive oil in an oven safe skillet.  Add onions, celery and salt & pepper and cook until softened, about 5 minutes. Add remaining herbs.  Add brussels sprouts and mushrooms and cook until softened, about 5 minutes.

brussels sprouts stuffing

3.  Place bird on top of veggies and arrange bread cubes around chicken.  Transfer skillet to oven and bake, uncovered, for 1 hour and 20 minutes or until thigh registers 175 degrees with a meat thermometer.

roast chicken and stuffing

4.  When chicken is done, transfer to a plate and loosely tent with foil.  Pour half a can of chicken broth over bread and stir to combine.  If the stuffing seems dry add broth little by little until you get the consistency you prefer.

brussels sprouts stuffing

roast chicken and stuffing

If you can time it where you pull this out of the oven just as your husband walks through the door he will be yours for life.  Or you could mess with his head and have on a apron and pearls and martini waiting for him.  Just sayin’

2 Responses

  1. Chris Carter

    Damn that looks good! I really really wish I lived by you so you could cook for me and my family!!!! 🙂 I could perhaps give this a try…

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