Mushroom And Gruyère Cheese Stuffing For Chicken

Mushroom And Gruyère Cheese Stuffing For Chicken

Ingredients

For the stuffing:

1 pound dried button mushrooms, stems removed

2 tablespoons unsalted butter, melted

1 onion, coarsely chopped

6 cloves garlic, minced

2 cups dry white wine

1 cup chicken broth

1 cup heavy cream

3/4 cup grated Gruyère cheese

1/4 cup chopped fresh parsley

1/4 cup chopped fresh thyme

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

For the chicken:

1 whole roasting chicken (4-5 pounds)

1 tablespoon kosher salt

1 tablespoon fresh cracked black pepper

1 tablespoon olive oil

Instructions

To make the stuffing:

To make the stuffing:

1. Preheat oven to 375°F (190°C).

2. In a large skillet over medium heat, soften the butter.

3. Add the mushrooms and onion and prepare dinner till softened, about 5 minutes.

4. Stir within the sage, salt, and pepper.

5. Remove from warmth and let cool barely.

6. In a big bowl, mix the bread cubes, mushroom combination, Gruyère cheese, parsley, and eggs.

7. Toss to mix.

8. Stuff the chicken cavities with the stuffing.

9. Place the chicken in a roasting pan and roast till cooked via, about 1 hour quarter-hour, or until the interior temperature reaches 165°F (74°C).

To stuff the chicken:

– In a large bowl, combine the breadcrumbs, chopped mushrooms, Gruyère cheese, onion, celery, parsley, salt, and pepper.

– Add the chicken inventory and blend well.

– Stuff the chicken cavity with the stuffing. You could have some stuffing left over.

– Truss the chicken with kitchen twine, if desired.

To cook the chicken:

Preheat oven to 375 degrees F (190 levels C).

In a big skillet, melt butter over medium heat. Add mushrooms and onion; prepare dinner and stir till softened and mushrooms are browned, about 5 minutes.

Stir in thyme, salt, and pepper.

Remove from warmth; stir in gruyere cheese. Set apart.

On a flat surface, gently loosen pores and skin from chicken breasts.

Spoon stuffing under loosened skin; pat pores and skin again over stuffing for chicken. Season with salt and pepper.

Place chicken in a baking dish.

Bake in preheated oven for half-hour, or until chicken is cooked via and juices run clear when pierced with a fork.