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Home » Ingredient » Chicken » Roasted Turkey/Chicken & Stuffing

Roasted Turkey/Chicken & Stuffing

By: Rosemary Published: December 10, 2020 Updated on: December 10, 2020

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This Roasted Turkey or Chicken is the perfect alternative to a whole Turkey, whether you use A Turkey Breast, whole legs or even Chicken it comes out just as good as a whole stuffed Turkey or even better. Perfect for a small gathering!

2 whole chicken legs with stuffing in a white pan

I have had this recipe on the blog for 5 years and this year I thought now this is the perfect recipe for 2020. Small gatherings are a must this year, so here I am making Christmas dinner for 2 or 4. And since I love the traditional Turkey dinner with all the trimmings, I knew I needed to make it more appropriate for just us. So here we have Roasted Turkey Pieces with stuffing. To tell the truth this time I substituted with chicken and it was delicious. I might never go back to a whole bird.

Table of Contents

  • How to make it
    • First start by making the stuffing
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  • How to make poultry seasoning
  • How to make homemade broth
  • What are the best pieces to use?
  • How to know when poultry is cooked
  • More Main Dish Recipes
  • Roasted Turkey/Chicken & Stuffing
    • Ingredients  1x2x3x
      • FOR THE CHICKEN
      • FOR THE STUFFING
    • Instructions 
      • FOR THE STUFFING
    • Nutrition

How to make it

First start by making the stuffing

In a medium pan add the butter, chopped celery and onion cook for about 3-5 minutes or until translucent.

chopping the onions & celery and sauteeing in a pan

In a large bowl add the sliced cubed bread, poultry seasoning, salt, pepper and onion mixture, stir to combine, start by adding 1 1/2 cups of broth and combine, the mixture should be damp but not wet, if it is too dry add a little more broth.

adding the broth and stuffing

To stuff the poultry pieces either slice a piece including the meat or gently lift the skin, place a couple of heaping spoonfuls (or more) of stuffing in the middle of the sliced meat or under the skin. Secure with a tooth pick or two.

cutting the chicken and stuffing

Place the remaining stuffing (about 2/3) in the bottom of the Baking Dish, and place the turkey pieces on top. Brush the meat with olive oil, cover with foil and bake in the pre-heated oven.

placing the stuffing and chicken in the pan before baking

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    How to make poultry seasoning

    I make my own poultry seasoning since it isn’t sold here, just mix together 1 teaspoon dried sage, 3/4 teaspoon dried thyme, 1/2 teaspoon dried marjoram, 1/2 teaspoon dried rosemary, 1/4 teaspoon nutmeg and a 1/4 teaspoon pepper. I coarsely ground the spices together, and it worked perfectly.

    homemade poultry seasoning

    How to make homemade broth

    For this recipe I used a vegetable broth, but if you prefer to use a chicken or turkey broth then just add a piece of meat to the pot. Of course if you prefer you can use store bought. In a large pot add a halved carrot, a halved onion, a celery stalk cut in two, a bay leaf, 2-3 pepper corns, 1/4-1/2 teaspoon of salt and 12 cups of water. Bring it to a boil then lower the heat and simmer for about three hours. Stir occasionally and remove any foam that appears on the top of the broth. Pour the broth through a sieve, and let the liquid cool before using.

    Any unused broth can be stored in the fridge in an airtight container for 4-5 days. It can also be frozen in freezer safe containers and will keep for up to 6 months.

    What are the best pieces to use?

    In order to stuff it you are going to have to use pretty big pieces, that’s why I like to use the whole leg which consists of the drumstick and thigh, you could also use a chicken or turkey breast. Make sure to leave the skin, it is probably the best way to stuff the pieces and it keeps the meat moist while cooking.

    chicken and stuffing in a white pan

    How to know when poultry is cooked

    This stuffed poultry is best cooked covered at a temperature of 375F – 400F (190C – 200C), for about 45-60 minutes, of course it depends on the size of the pieces you use. Chicken or Turkey is done when the internal temperature reaches 165-170F using a Meat Thermometer.

    More Main Dish Recipes

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    Baked Beef Stew Recipe

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    I think a lot of us would agree on one thing, that probably the best part of the whole Turkey thing is really, in fact, the stuffing. So I decided to use my mother’s delicious stuffing recipe and substitute chicken instead. Worked perfectly. So if you are like me and get a mad desire for a festive dish but without the big bird this could be a perfect solution. Buon Appetito!

    2 whole chicken legs with stuffing in a white dish

    An Italian in my Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

     

    2 whole chicken legs with stuffing in a white pan

    Roasted Turkey/Chicken & Stuffing

    Rosemary Molloy
    Baked Chicken Pieces and Stuffing, a delicious alternative to stuffed turkey, just as delicious. A family comfort food dinner recipe.
    4.17 from 6 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 1 hr
    Total Time 1 hr 20 mins
    Course Main Dish
    Cuisine American
    Servings 4 servings
    Calories 465 kcal

    Ingredients
      

    FOR THE CHICKEN

    • 2-4 pieces whole leg chicken/turkey (or breast)
    • 1/4 teaspoon salt
    • 1-2 dashes pepper
    • 1-2 tablespoons olive oil

    FOR THE STUFFING

    • ⅓ cup butter (soft) (72 grams)
    • 1 celery stalk chopped
    • ½ large onion (chopped)
    • 5 ½ cups chopped day old bread (stuffing bread) (195 grams)
    • 1 teaspoon poultry seasoning
    • ¼-½ teaspoon salt
    • 1-2 dash pepper
    • 1½-2 cups vegetable or chicken broth (homemade or store bought) (381 - 508 grams)

    Instructions
     

    • Pre-heat oven to 375F-400F (190C-200C). Lightly oil a baking dish approximately 11 x 7 ½ inches (28 x 19 cm).

    FOR THE STUFFING

    • In a medium pan add the butter, chopped celery and onion cook for about 3-5 minutes or until translucent. 
      In a large bowl add the sliced cubed bread, poultry seasoning, salt, pepper, onion mixture stir to combine, start by adding 1 1/2 cups of broth and combine, the mixture should be damp but not wet, if it is too dry add a little more broth.
    • To stuff the poultry pieces either slice a piece including the meat or gently lift the skin (see the photos) place a couple of heaping spoonfuls (or more) of stuffing in the middle of the sliced meat or under the skin. Secure with a tooth pick or two.
    • Place the remaining stuffing (about 2/3) in the bottom of the Baking Dish, and place the turkey pieces on top, sprinkle with salt and pepper and brush the meat with olive oil, cover with foil and bake for approximately 45-60 minutes or until the internal temperature reaches 165-170F (73-76C)

    Nutrition

    Calories: 465kcal
    Keyword roasted chicken, roasted turkey, roasted turkey & stuffing
    Tried this recipe?Let us know how it was!

    Updated from November 23, 2015.

     

    Baked Chicken Pieces and Stuffing, a delicious alternative to stuffed turkey, half the time and just as delicious. A family comfort food dinner recipe.|anitalianinmykitchen.com

     

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      1. Angelina says

        December 17, 2020 at 12:50 am

        These are our favorite chicken parts. We love dark meat since it’s always juicy & delicious. I sprinkle chicken or turkey with salt, pepper, & a tiny bit of garlic powder after I brush it with olive oil. Also, I like to add about one grated carrot to my stuffing, and even some torn celery leaves for a lot of flavor & aroma. I wish I could find nice plump chicken such as yours in my store. Thank you, Rosemary. 🙂

        Reply
        • Rosemary says

          December 18, 2020 at 11:25 am

          Hi Angelina, thanks so much, grated carrot sounds like a good idea. Merry Christmas.

          Reply
      2. jeane stokes says

        November 25, 2020 at 12:55 pm

        this sounds so good although directions are not clear

        Reply
        • Rosemary says

          November 26, 2020 at 7:16 pm

          Hi Jeane, thanks yes I am re making the recipe tomorrow so I will update it also.

          Reply
      3. Sharon says

        September 6, 2020 at 10:13 pm

        Can i use parchment paper or a lid instead of brown paper?

        Reply
        • Rosemary says

          September 6, 2020 at 11:55 pm

          Hi Sharon, I would probably use parchment paper (waxed paper) instead of a lid. Let me know how it goes.

          Reply
      4. Mary says

        October 8, 2018 at 10:30 pm

        For the brown bag…do we use as is or do we went it before putting in the oven???

        Reply
        • Rosemary says

          October 9, 2018 at 3:09 am

          Hi Mary, no the brown bag is as is, you could actually brush it with a little olive oil if you wish. Hope that helps.

          Reply
      5. Sylvia says

        October 16, 2017 at 6:54 pm

        5 stars
        Thanks for the great recipe – would never have thought to stuff chicken pieces. Made it with mashed potatoes and gravy – the family loved this!

        Reply
        • Rosemary says

          October 17, 2017 at 5:17 pm

          Thanks Sylvia, so glad everyone enjoyed it. 🙂

          Reply
      6. Eri says

        February 2, 2017 at 7:35 pm

        4 stars
        I love your stuffing recipe! So good!

        Reply
      7. Ann says

        November 23, 2015 at 6:31 pm

        I don’t care for turkey either. I do, however, eat chicken all the time. I never thought about covering it with a brown bag. I have to try this the next time I bake it. Thanks for sharing.

        Reply
        • Rosemary says

          November 26, 2015 at 4:59 pm

          Hi Ann, thanks it was one of my Mom’s tricks. Enjoy.

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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