Stuffed Roast Chicken with Cranberries and Apples is a delightful dish that combines the savory flavors of roasted chicken with a sweet and tangy stuffing made from cranberries and apples. This recipe is perfect for family dinners, holiday celebrations, or any special occasion, bringing warmth and comfort to your table.
Ingredients List
For the Roast Chicken
- 1 whole chicken (about 4-5 pounds)
- 1 tablespoon olive oil
- Salt and pepper (to taste)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
For the Stuffing
- 2 cups bread cubes (preferably day-old bread)
- 1 cup fresh cranberries (or dried cranberries)
- 1 apple (peeled, cored, and diced)
- 1/2 cup onion (chopped)
- 1/2 cup celery (chopped)
- 1/4 cup walnuts or pecans (chopped, optional)
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
- 1/4 cup unsalted butter (melted)
Timing
Preparing Stuffed Roast Chicken with Cranberries and Apples takes about 30 minutes for prep and 1.5 hours for roasting, totaling approximately 2 hours.
Step-by-Step Instructions
Step 1: Preheat the Oven
- Preheat Oven: Preheat your oven to 375°F (190°C).
Step 2: Prepare the Stuffing
- Sauté Vegetables: In a skillet, melt the butter over medium heat. Add the chopped onion and celery, and sauté until softened (about 5 minutes).
- Mix Ingredients: In a large bowl, combine the sautéed vegetables, bread cubes, cranberries, diced apple, walnuts (if using), sage, thyme, salt, and pepper. Pour in the chicken broth and mix until the bread is moistened. Set aside.
Step 3: Prepare the Chicken
- Season the Chicken: Pat the chicken dry with paper towels. Rub the olive oil all over the chicken and season generously with salt, pepper, thyme, rosemary, and garlic powder, both inside and out.
- Stuff the Chicken: Carefully stuff the cavity of the chicken with the cranberry-apple stuffing. Do not overstuff, as the stuffing will expand during cooking.
Step 4: Roast the Chicken
- Place in Roasting Pan: Place the stuffed chicken breast-side up in a roasting pan. Tie the legs together with kitchen twine and tuck the wing tips under the body.
- Roast: Roast in the preheated oven for about 1.5 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the chicken with the pan juices halfway through cooking for added moisture.
Step 5: Rest and Serve
- Rest: Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute.
- Serve: Carve the chicken and serve with the stuffing on the side. Enjoy!
Nutritional Information
Here’s a quick glance at the nutritional profile of Stuffed Roast Chicken with Cranberries and Apples (per serving, assuming 6 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 400 |
| Protein | 30g |
| Fat | 22g |
| Carbohydrates | 20g |
| Fiber | 3g |
Tips for Customization
- Fruit Variations: Substitute cranberries with dried cherries or raisins for a different flavor.
- Herb Options: Add fresh herbs like parsley or sage to the stuffing for added freshness.
- Spice It Up: Include a pinch of cinnamon or nutmeg in the stuffing for a warm spice flavor.
Storing Tips for the Recipe
Stuffed Roast Chicken with Cranberries and Apples can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
Conclusion
Stuffed Roast Chicken with Cranberries and Apples is a flavorful and festive dish that brings together savory and sweet elements. Perfect for any occasion, this roast chicken will surely be a hit at your dinner table!
FAQs
Can I prepare the stuffing ahead of time?
Yes! You can prepare the stuffing a day in advance and store it in the refrigerator. Just stuff the chicken and roast it when ready.
Can I use a different type of chicken?
Yes! This recipe works well with other poultry, such as Cornish hens or turkey, though cooking times may vary.
What sides pair well with this dish?
Classic sides include roasted vegetables, mashed potatoes, or a fresh green salad.
Stuffed Roast Chicken with Cranberries and Apples Recipe
Ingredients
- For the Roast Chicken
- • 1 whole chicken (about 4–5 pounds)
- • 1 tablespoon olive oil
- • Salt and pepper (to taste)
- • 1 teaspoon dried thyme
- • 1 teaspoon dried rosemary
- • 1 teaspoon garlic powder
- For the Stuffing
- • 2 cups bread cubes (preferably day-old bread)
- • 1 cup fresh cranberries (or dried cranberries)
- • 1 apple (peeled, cored, and diced)
- • 1/2 cup onion (chopped)
- • 1/2 cup celery (chopped)
- • 1/4 cup walnuts or pecans (chopped, optional)
- • 1 teaspoon dried sage
- • 1 teaspoon dried thyme
- • 1/2 teaspoon salt
- • 1/4 teaspoon black pepper
- • 1/2 cup chicken broth
- • 1/4 cup unsalted butter (melted)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C).
Step 2: Prepare the Stuffing
- In a skillet, melt the butter over medium heat. Add the chopped onion and celery, and sauté until softened (about 5 minutes).
- In a large bowl, combine the sautéed vegetables, bread cubes, cranberries, diced apple, walnuts (if using), sage, thyme, salt, and pepper. Pour in the chicken broth and mix until the bread is moistened. Set aside.
Step 3: Prepare the Chicken
- Pat the chicken dry with paper towels. Rub the olive oil all over the chicken and season generously with salt, pepper, thyme, rosemary, and garlic powder, both inside and out.
- Carefully stuff the cavity of the chicken with the cranberry-apple stuffing. Do not overstuff, as the stuffing will expand during cooking.
Step 4: Roast the Chicken
- Place the stuffed chicken breast-side up in a roasting pan. Tie the legs together with kitchen twine and tuck the wing tips under the body.
- Roast in the preheated oven for about 1.5 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the chicken with the pan juices halfway through cooking for added moisture.
Step 5: Rest and Serve
- Once cooked, remove the chicken from the oven and let it rest for 10–15 minutes before carving. This allows the juices to redistribute.
- Carve the chicken and serve with the stuffing on the side. Enjoy!
