Stuffed Chicken Instead of Turkey for Thanksgiving

Stuffed Chicken Instead of Turkey for Thanksgiving

You know that Thanksgiving is just around the corner and if you want to welcome some guests you have to be well prepared with the table and the dishes on it. As you are familiar with the traditional stuffed turkey for this holiday, I will suggest you to try something different – a stuffed chicken. Yes, you will say that we have to stick up to the traditions, but imagine that some of your guests are allergic to turkey. You have to suggest an alternative meal. I’m sure that the chicken will work as well as the turkey. Take a look at the recipe and grab a snack, because you have to be full while you read it:

You will need:

About a half loaf of rye bread

1/2 tablespoon extra virgin olive oil

1 small leek

3 ounces shiitake mushrooms

1 garlic clove

1 teaspoon coarse salt

1 tablespoon fresh sage for garnish

1 tablespoon fresh flat-leaf parsley

1/2 teaspoon of dry mustard

A pinch of dried thyme

3/4 cup dried cranberries

3/4 cup chicken broth (self made or canned)

6 hens (1 1/2 pounds each)

1 tablespoon unsalted butter

A pinch of freshly ground pepper

1/2 cup port

What to do:

Preheat the oven to 350 degrees and while you wait, cut the bread into dices. Spread them out on a baking sheet and toast them in the oven for about 10 – 15 minutes until they get brownish gold. Turn them occasionally. Set aside when ready.

Raise the temperature of the oven up to 450 degrees. While you wait the oven to heat perfectly you have to prepare the stuffing. Heat the oil. Add the leek which should be sliced into half-moons, right after them the chopped mushrooms, also the finely chopped garlic and half of the salt. Stir occasionally until the stuffing soften, for a couple minutes. Pour this mixture to a bowl and add the baked bread, chopped sage, parsley, the mustard, thyme, 1/2 cup dried cranberries and 1/2 cup broth.

Fill in the birds with the stuffing and tie the legs. Rub them with the butter and sprinkle them with pepper and salt.

Roast the hens in the preheated oven until golden brown (about 30 minutes). After that, reduce the heat to 350 degrees and keep roasting for about 15 to 20 minutes more. Let them rest out of the oven.

While the chicken rest you can make the sauce. In a pan pour the port and the remaining broth, the rest of the cranberries, cook and stir until the sauce become thicker and thicker, for about 2-3 minutes.

Place the hens on a platter and pour the sauce over them. Decorate with sage leaves and serve. Have a nice meal!


Image :  Jacek-Chabraszewski- Fotolia

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