Roasted Turkey/Chicken & Stuffing

Ingredients

FOR THE CHICKEN

  • 2-4 pieces whole leg chicken/turkey (or breast)
  • 1/4 teaspoon salt
  • 1-2 dashes pepper
  • 1-2 tablespoons olive oil

FOR THE STUFFING

  • ⅓ cup butter (soft) (72 grams)
  • 1 celery stalk chopped
  • ½ large onion (chopped)
  • 5 ½ cups chopped day old bread (stuffing bread) (195 grams)
  • 1 teaspoon poultry seasoning
  • ¼-½ teaspoon salt
  • 1-2 dash pepper
  • 1½-2 cups vegetable or chicken broth (homemade or store bought) (381 – 508 grams)

Instructions

  • Pre-heat oven to 375F-400F (190C-200C). Lightly oil a baking dish approximately 11 x 7 ½ inches (28 x 19 cm).

FOR THE STUFFING

  • In a medium pan add the butter, chopped celery and onion cook for about 3-5 minutes or until translucent. In a large bowl add the sliced cubed bread, poultry seasoning, salt, pepper, onion mixture stir to combine, start by adding 1 1/2 cups of broth and combine, the mixture should be damp but not wet, if it is too dry add a little more broth.
  • To stuff the poultry pieces either slice a piece including the meat or gently lift the skin (see the photos) place a couple of heaping spoonfuls (or more) of stuffing in the middle of the sliced meat or under the skin. Secure with a tooth pick or two.
  • Place the remaining stuffing (about 2/3) in the bottom of the Baking Dish, and place the turkey pieces on top, sprinkle with salt and pepper and brush the meat with olive oil, cover with foil and bake for approximately 45-60 minutes or until the internal temperature reaches 165-170F (73-76C)
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