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Main dishes

Roast Stuffed Chicken

Roast Stuffed Chicken recipe
photo by:kraft
You've heard it many times, but it bears repeating. Nothing tastes more like home than a good Roast Stuffed Chicken. Here's one of our favorites.
10 min
1 hr 50 min
10 servings
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What You Need

cups  hot water
Tbsp.  margarine or butter, cut up
pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken
 roasting chicken or capon (5 lb.)
tsp.  dried thyme leaves or dried tarragon leaves

Make It

HEAT oven to 325°F.

MIX hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)

STUFF chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.

BAKE 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.

Kraft Kitchens Tips

Serving Suggestion
Serve with a smart side, such as your favorite hot steamed vegetables, to round out the meal.
Substitute a 3- to 4-lb. roasting chicken for the 5-lb. roasting chicken; stuff as directed. Spoon any remaining stuffing into small baking dish; cover and refrigerate until ready to bake. Bake chicken 1 hour to 1 hour 20 min. or until chicken is done, basting occasionally and placing the remaining stuffing in the oven for the last 30 min. of the chicken baking time.
Prepare using your favorite variety of STOVE TOP Stuffing Mix.
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