Ingredients Jump to Instructions ↓

  1. 1 fennel bulb, chopped

  2. 1 large onion, chopped

  3. 4 tablespoons butter, divided

  4. 5 cups unseasoned stuffing cubes

  5. 1-1/2 cups chicken broth

  6. 1 tablespoon minced fresh thyme

  7. 1 teaspoon rubbed sage

  8. 1 teaspoon salt, divided

  9. 3/4 teaspoon pepper, divided

  10. 1 roasting chicken (7 to 8 pounds)

Instructions Jump to Ingredients ↑

  1. In a large skillet, saute fennel and onion in 2 tablespoons butter until tender. Place in a large bowl. Stir in the stuffing cubes, broth, thyme, sage, 3/4 teaspoon salt and 1/2 teaspoon pepper. Just before baking, loosely stuff chicken with 3 cups stuffing. Place remaining stuffing in a greased 1-qt. baking dish; refrigerate until ready to bake. Place chicken breast side up on a rack in a roasting pan. Melt remaining butter; brush over chicken. Sprinkle with remaining salt and pepper. Bake, uncovered, at 350° for 2-3/4 to 3-1/4 hours or until a meat thermometer reads 180° for chicken and 165° for stuffing. Bake additional stuffing, covered, for 20 minutes. Uncover; bake 15-20 minutes longer or until lightly browned. Cover chicken and let stand for 10 minutes before removing stuffing and carving. Yield: 6 servings (6 cups stuffing).


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