Festive Potato-Stuffed Chicken

This bread-free poultry stuffing combines potatoes, apples, celery, dried cranberries, and cooked bacon & sausage with sage & maple syrup.

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Ingredients:

• 1 tablespoon olive oil
• 1 lb diced Yukon Gold potatoes
• 1/4 cup diced apples
• 1/4 cup diced celery
• 1/4 cup cooked, crumbled bacon
• 1/4 cup cooked, crumbled sausage
• 1/4 cup dried cranberries
• 1 tablespoon pure maple syrup
• 1 teaspoon dried sage
• Salt and pepper to taste
• 1 large chicken, 3-5 lbs
• 2 tablespoons pure maple syrup
• 1 teaspoon dried sage
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Method

Preheat oven to 350 degrees. Heat olive oil in large skillet over medium heat. Pan fry potatoes for about 10 minutes, until slightly crispy. (Do not cook all the way through as they will continue to cook in oven.) Add apples, celery, bacon and sausage; cook another 5 minutes, stirring frequently. Add cranberries, maple syrup, sage, salt and pepper. Remove from heat. Stuff potato mixture inside chicken. Close opening. Drizzle remaining 2 tablespoons maple syrup over outside of chicken. Sprinkle with remaining seasoning. Bake for 1 to 1 1/2 hours at 350 degrees depending on size of chicken. Chicken is done when meat is no longer pink next to bone and juices run clear. Remove from oven to serving platter. Allow to cool 5-10 minutes before slicing to serve.

Notes: In this gluten-free dish, potatoes take the place of the more traditional bread stuffing. This stuffing is also excellent in turkey or Cornish game hens.

Number of servings: 6-8

Submitted By: marlac2985468
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