Thanksgiving Stuffed Chicken

Name: Thanksgiving Stuffed Chicken
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 8
Ingredients: Chicken whole (deboned) 4.4 lbs; Rennet apple 2; Butter 3 ½ tbsp; White wine 3.4 oz; Extra virgin olive oil to taste; Fine salt to taste; Vegetable broth to taste; Pork ground 7.1 oz; Sweet Pancetta diced 3.5 oz; Luganega sausage 1.8 oz; Onions medium 1; Carrots medium 1; Celery 1 rib; Garlic 1 clove; Breadcrumbs ¼ cup; Parmigiano Reggiano PDO cheese 0.7 oz; Eggs medium 1; Nutmeg to taste; Fine salt to taste

518

Calories per serving

Energy Kcal 518
Carbohydrates g 8.8
of which sugars g 6
Protein g 53.3
Fats g 29
of which saturated fat g 11.01
Fiber g 1.5
Cholesterol mg 244
Sodium mg 597

Difficulty: Easy
Prep time: 30 min
Cook time: 2 h 30 min
Serving: 8 persone
Cost: Low

PRESENTATION

There is no need to go to America to celebrate Thanksgiving at the table!
In fact, with this recipe, we want to pay homage to the traditional American "Thanksgiving Day," bringing it a bit closer!
Instead of the classic and hearty stuffed turkey, we propose a Thanksgiving stuffed chicken, more suitable in size for our home ovens! The stuffing also has "made in Italy" flavors, with luganega sausage, minced pork meat, and vegetables. If you prefer to get closer to the American version, you might try stuffing the chicken with prunes, chestnuts, or wild rice, which are often the main ingredients of the stuffing. However, we left an American touch: apples to accompany the chicken, baked in the oven along with the meat to add sweetness to the dish. What are you waiting for to prepare this succulent and crispy Thanksgiving stuffed chicken? Ask your trusted butcher for a deboned chicken; it will be easier to cut once cooked to offer to your relatives and friends at the table!

Also, check out the recipe for Stuffed Capon!

INGREDIENTS

518

Calories per serving

Ingredients for the chicken: Chicken 4.4 lbs (2 kg) - whole (deboned); Rennet apple 2; Butter 3 ½ tbsp (50 g); White wine 3.4 oz (100 ml); Extra virgin olive oil to taste; Fine salt to taste; Vegetable broth to taste

for the stuffing: Pork 7.1 oz (200 g) - ground; Sweet Pancetta 3.5 oz (100 g) - diced; Luganega sausage 1.8 oz (50 g); Onions 1 - medium; Carrots 1 - medium; Celery 1 rib; Garlic 1 clove; Breadcrumbs ¼ cup (30 g); Parmigiano Reggiano PDO cheese 0.7 oz (20 g); Eggs 1 - medium; Nutmeg to taste; Fine salt to taste

Preparation

How to prepare Thanksgiving Stuffed Chicken

To prepare the Thanksgiving stuffed chicken, start by making the vegetable broth, then focus on the stuffing. Clean and coarsely chop the onion, carrot, and celery stalk. Then place the vegetables in the mixer 1 to chop them finely 2. Then pour them into a bowl and add the minced pork meat 3.

Next, remove the casing from the sausage 4 and finely chop it with a knife 5, then add it to the stuffing 6.

Mix the dough by hand 7; at this point, also add the breadcrumbs 8 and grated Parmigiano Reggiano 9.

Mix the dough with your hands again 10, then add the nutmeg 11 and the whole egg 12.

Continue mixing the dough to incorporate the last ingredients 13, then add the diced bacon 14. Mix everything again by hand 15.

Now that the dough is ready 16, you can take your chicken. If possible, it's better to use a deboned chicken from your trusted butcher. Remove any large feathers with your hands and pass the chicken over a lit burner to singe it and remove the small feathers. Then start stuffing the chicken 18.

Once the stuffing is done, proceed to seal the chicken: take a large kitchen needle (or the largest needle you have in your sewing kit) and some kitchen twine. Sew the edges of the chicken 19, taking a bit of meat where the skin is thinner. When finished, massage the chicken with butter 20 so the skin will turn crispy during cooking. Now your stuffed chicken is ready to be cooked 21.

Take a large pan suitable for oven cooking, then pour a drizzle of oil at the bottom. Then add the butter 23 and place the stuffed chicken 24.

Brown the chicken before deglazing it with white wine 25, and when it has evaporated, baste it with vegetable broth and the cooking juices. Then place the stuffed chicken in a preheated static oven at 400°F for about 1 hour, turning it every 15-20 minutes. After the necessary time has passed, take the pippin apples, wash them under running water, cut them into quarters and remove only the stem. Then place them in the pan 26 and put it back in the static oven to cook for at least another hour and a half. Once the cooking time is over, take out your Thanksgiving stuffed chicken 27 and serve it hot!

Storage

You can store the Thanksgiving stuffed chicken for 1 day in the refrigerator covered with plastic wrap.
You can prepare the stuffed chicken 12-24 hours in advance if you use fresh, not thawed chicken, and keep it raw in the refrigerator to cook it later as needed.
Freezing is not recommended.

Advice

Instead of apples, you can accompany the Thanksgiving stuffed chicken with baby potatoes.

Curiosity

Thanksgiving in the United States was established in 1620 by the settlers to celebrate the abundance of the harvest as a sign of gratitude. For almost 400 years, the holiday has always been celebrated; today, for example, one of the most anticipated moments is the famous "Thanksgiving Day" parade in New York, but particularly in all American homes, friends, relatives, neighbors, and acquaintances gather to share the festive day convivially.

For the translation of some texts, artificial intelligence tools may have been used.