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Spicy Orange Roaster With Cornbread Bacon And Pecan Stuffing Recipe
|Roaster chicken||1 (Stuffer Roaster)|
|Chicken broth/Water||1⁄4 Cup (4 tbs)|
|Dry sherry wine||2 Tablespoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Cornbread stuffing mix||3 Cup (48 tbs)|
|Cooked bacon slices||1⁄4 Pound, crumbled|
|Coarsely chopped pecans||1⁄4 Cup (4 tbs)|
|Spicy orange baste||2 Tablespoon|
Serving size: Complete recipe
Calories 5697 Calories from Fat 2614
% Daily Value*
Total Fat 299 g459.7%
Saturated Fat 92.2 g461.2%
Trans Fat 0 g
Cholesterol 1232.2 mg
Sodium 6942.4 mg289.3%
Total Carbohydrates 366 g121.9%
Dietary Fiber 18.7 g74.9%
Sugars 38.8 g
Protein 391 g782.2%
Vitamin A 58.1% Vitamin C 0.52%
Calcium 51.8% Iron 197.9%
*Based on a 2000 Calorie diet
Rinse roaster; pat dry with paper towel.
In saucepan, bring broth, sherry and butter to a boil; stir in stuffing mix.
Add bacon and pecans.
Stuff roaster; close cavity with skewers or string.
Tie legs together and fold wings back.
Place roaster in roasting pan.
Roast at 350°F for 2 to 2% hours.
After 1 hour, brush with Spicy Orange Baste; repeat occasionally.
Roaster is done when Bird-Watcher® thermometer pops up and juices are clear.
Remove to platter.
Allow to rest 10 minutes.