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Italian Roast Stuffed Chicken Recipe
|Chopped onions||1 1⁄2 Cup (24 tbs)|
|Chopped celery||1 1⁄2 Cup (24 tbs)|
|Chopped mushrooms||1 1⁄2 Cup (24 tbs)|
|Italian style bread crumbs||3⁄4 Cup (12 tbs) (Progresso)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Rosemary leaves||1⁄2 Teaspoon, crushed|
|Dry vermouth/White wine||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 4891 Calories from Fat 2617
% Daily Value*
Total Fat 291 g447.5%
Saturated Fat 95.8 g478.9%
Trans Fat 0 g
Cholesterol 1616.3 mg538.8%
Sodium 2276.4 mg94.9%
Total Carbohydrates 62 g20.7%
Dietary Fiber 10.6 g42.3%
Sugars 19.6 g
Protein 474 g948.5%
Vitamin A 110.4% Vitamin C 78.1%
Calcium 48.1% Iron 123.6%
*Based on a 2000 Calorie diet
In a large skillet melt butter.
Add onions, celery and mushrooms.
Saute until onions are tender and liquid from mushrooms evaporates, about 5 minutes.
Remove from heat.
Add bread crumbs, parsley, rosemary and wine.
Mix gently until blended.
Stuff body cavity of chicken with crumb-vegetable mixture; close with skewers.
Place chicken in a roasting pan.
Roast, uncovered, until cooked and tender, about 2 1/2 hours, or when a meat thermometer inserted in it reaches 185° F.
Remove chicken from oven and let rest 10 to 15 minutes before carving.