What to Stuff a Chicken With: 18 Delicious Ideas for Flavorful, Juicy Roast Chicken

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Stuffing a chicken before roasting it is an old trick that makes the meat taste and feel better. It can be hard to choose what to stuff a chicken with because there are so many options. From bread-based stuffings to vegetable medleys, the options are endless!.

I’ve roasted many chickens over the years and experimented with all kinds of stuffings. In this article, I’ll share my 18 favorite ways to stuff a whole chicken. Whether you like classic herb bread stuffings or creative flavor combinations, you’re sure to find an inspiring recipe here. Let’s get started!

Bread-Based Stuffings

Bread stuffings are a traditional choice that never disappoint. They soak up the chicken juices and roast to crispy, golden perfection. Here are some of my favorite bread stuffing ideas

  • Cornbread Stuffing: Crumbled cornbread mixed with sausage, bell peppers, onions, celery, and fresh herbs. Hearty and full of texture.

  • Sourdough Stuffing Chunks of sourdough bread sauteed onions and celery parsley, sage, thyme, butter, chicken broth. A classic!

  • “Apple Walnut Stuffing” is made with toasted walnuts and diced apples. It is sweet and crunchy. I also add dried cranberries for extra flavor.

  • Challah Bread Stuffing: Soft challah bread, sauteed shallots, chicken broth, parsley, garlic. Simple but delicious.

Rice-Based Stuffings

If you don’t want to eat gluten, try stuffing your chicken with rice instead. Here are some tasty ideas for rice stuffing:

  • Wild Rice Stuffing: Wild rice, sauteed mushrooms, spinach, chicken broth, parsley, garlic. Very hearty and earthy.

  • Rice Pilaf Stuffing: Cooked rice pilaf mixed with sauteed onions, carrots, peas, chicken broth, and spices like cumin and curry powder.

  • Spanish Rice Stuffing: Spanish rice that has been cooked, diced tomatoes, onion, garlic, smoked paprika, and cilantro Bright and full of flavor.

  • Risotto Stuffing: Leftover risotto makes an excellent stuffing! I like mixing in spinach, sun-dried tomatoes, and Parmesan cheese.

Vegetable-Based Stuffings

For a lighter, healthier stuffing, try using vegetables as your base. Some tasty options include:

  • Squash Stuffing: Roasted butternut squash, kale, onion, vegetable broth, sage, parsley. Very autumnal!

  • Mushroom Stuffing: Sauteed mushrooms, onion, garlic, thyme, chicken broth, breadcrumbs. Simple but so savory.

  • Corn and Zucchini Stuffing: Grated zucchini, corn kernels, red bell pepper, cilantro, lime juice, cumin. Fresh and summery.

  • Spinach and Feta Stuffing: Sauteed spinach, feta cheese, artichoke hearts, lemon zest, olive oil. A Greek-inspired twist.

Creative Stuffing Ideas

If you want to get adventurous with your stuffing, here are some unique flavor combinations to try:

  • Chorizo and Manchego: Cooked chorizo, Manchego cheese, roasted red peppers, smoked paprika, cilantro. Bold and spicy!

  • Italian Sausage and Kale: Cooked Italian sausage, shredded kale, sun-dried tomatoes, Parmesan, basil. Savory and packed with flavor.

  • Bacon and Blue Cheese: Crisp bacon pieces, blue cheese crumbles, caramelized onions, thyme. Smoky, salty, and tangy.

  • Tex Mex Stuffing: Black beans, corn, peppers, onion, taco seasoning, cheddar cheese, cilantro. Fun and full of texture!

Cooking Tips for Stuffed Chicken

When preparing your stuffed chicken, keep these tips in mind:

  • Use day-old bread for stuffing to prevent sogginess. Stale bread soaks up moisture better.

  • Avoid overstuffing the cavity, which can lead to uneven cooking. Pack the stuffing loosely.

  • Cook the stuffing to 165°F, just like the chicken, to eliminate bacteria. Use a meat thermometer.

  • Let the chicken rest for 15-20 minutes before carving for juicier meat.

  • Save the pan drippings for gravy! Just skim off the fat and use the juices.

With so many possibilities, it can be daunting to decide what to stuff a chicken with. I suggest picking a flavor profile you enjoy and experimenting with different ingredients. Herbs, vegetables, rice, sausage – the options are endless! Just be sure to cook the stuffing thoroughly and let the chicken rest before serving. Those two steps will ensure juicy, flavorful results every time. What will you stuff your next chicken with?

what to stuff a chicken with

Tips for Making Stuffed Chicken Recipe

Eating the stuffing is safe as long as you carefully follow these instructions:

  • Don’t stuff your chicken the night before. Bacteria from raw chicken can get into the stuffing and make you sick.
  • Cook until it’s safe—Don’t take the stuffing out of the chicken until it’s reached 165 F, which is safe. That’s how long the chicken has to stay in the oven until the stuffing is done, even if the chicken itself is done at 165 F. To find out how hot the stuffing is in the middle, use an instant-read thermometer. Ensure its at least 165 F when reheating stuffing leftovers.

“This recipe is an easy dinner slam dunk. It’s pretty much impossible to go wrong with gravy and poultry but the stuffing just completes the whole flavor profile. Just throw together an easy green salad and mashed potatoes, and you’ve got a full meal . ” —Noah Velush-Rogers.

what to stuff a chicken with

For the Chicken:

  • 1 (5-pound) whole chicken
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon cold unsalted butter, cut into small pieces
  • Fresh thyme, rosemary, and sage, optional
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

For the Stuffing:

  • 2 ounces (1/4 cup) unsalted butter
  • 1/2 cup coarsely chopped onion
  • 1/2 cup coarsely chopped celery
  • 1/2 teaspoon dried thyme, or poultry seasoning, or to taste
  • 2 tablespoons of chopped fresh parsley or 2 teaspoons of chopped dried parsley
  • 2 cups soft breadcrumbs
  • 2/3 cup milk, divided
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 large egg, beaten

For the Pan Gravy:

  • Drippings from the chicken
  • 3 tablespoons all-purpose flour
  • 1 1/2 to 2 cups chicken stock
  • Salt, to taste
  • Freshly ground black pepper, to taste

Prepare the Stuffing

  • Gather the ingredients. The Spruce Eats / Diana Chistruga
  • While the pan is on medium-low heat, melt 2 ounces (1/4 cup) of unsalted butter. Put in 1/2 cup of chopped onion and 1/2 cup of chopped celery. Stir the food for about 5 minutes, or until the onion is clear and the celery is crisp-tender. The Spruce Eats / Diana Chistruga .
  • One half teaspoon of dried thyme, two tablespoons of chopped fresh parsley (or two teaspoons of dried parsley), and two cups of soft breadcrumbs should be added. Add about 1/3 cup of milk and stir to blend. Add black pepper and kosher salt to taste and season the stuffing. The Spruce Eats / Diana Chistruga .
  • Beat in one large egg and add the last third of the milk, one tablespoon at a time if needed to make a wet mixture. Remove from heat. The Spruce Eats / Diana Chistruga .

Whole Roasted Chicken

FAQ

What can you put inside of a chicken?

Stuff the cavity with aromatics, such as lemon halves, rosemary, thyme. To neaten and hold in any stuffing in the cavity, tie the legs together using string.

What can I stuff chicken with?

You can stuff chicken breasts with anything from grapes and hazelnuts to goat cheese and garlic. These spinach and cheese stuffed chicken breasts are the perfect answer to my “boring, dry chicken breast” woes.

Should you stuff the cavity of a chicken?

Stuffing is usually not a good idea, because it increases the cooking time, and will likely result in overcooked white meat or under cooked items in the cavity. Invest in a good thermometer and learn how to use it correctly, you will feel more comfortable and produce better meals.

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