Are you looking for a show-stopping yet surprisingly simple dinner recipe that will impress your family and friends? Look no further! This Oven Stuffer Roaster recipe is a guaranteed crowd-pleaser, perfect for a cozy Sunday dinner or a special occasion. Forget complicated recipes and lengthy prep times; this dish is surprisingly easy to make, boasting incredible flavor and minimal cleanup. It's a perfect example of healthy meals made simple, using readily available ingredients to create a truly delicious dish.
Ingredients:
- 1 (3-4 lb) whole roasting chicken or turkey
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup uncooked long-grain rice
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (10.75 oz) can condensed chicken broth
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 cup chopped fresh parsley
Instructions:
Step 1: Prepare the Bird
Preheat your oven to 375°F (190°C). Rinse the chicken or turkey thoroughly and pat it dry with paper towels. Rub the bird inside and out with olive oil, salt, and pepper.
Step 2: Sauté the Vegetables
In a large skillet, sauté the chopped onion, carrots, and celery in a little olive oil until softened, about 5-7 minutes. This step adds depth of flavor to your stuffing.
Step 3: Make the Stuffing
In a large bowl, combine the sautéed vegetables, uncooked rice, diced tomatoes (undrained), chicken broth, thyme, rosemary, and half of the chopped parsley. Mix well to combine all the ingredients.
Step 4: Stuff the Roaster
Carefully loosen the skin on the breast of the chicken or turkey. Spoon about half of the stuffing mixture under the skin, evenly distributing it. Then, fill the cavity of the bird with the remaining stuffing.
Step 5: Roast the Chicken
Place the stuffed bird in a roasting pan and roast for approximately 1 hour and 45 minutes to 2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Use a meat thermometer to ensure it's cooked through. Basting the bird with pan juices halfway through cooking will help keep it moist.
Step 6: Rest and Serve
Once cooked, remove the roaster from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. Garnish with the remaining fresh parsley before serving.
Cooking Tips for the Best Results:
- For extra flavor, try adding some chopped sausage or mushrooms to the stuffing mixture.
- If you prefer a crispier skin, increase the oven temperature to 400°F (200°C) during the last 20 minutes of cooking.
- Don't overstuff the bird; this can prevent it from cooking evenly.
Variations:
- Lemon Herb Roaster: Add the zest and juice of one lemon to the stuffing mixture for a bright, citrusy flavor.
- Cranberry Roaster: Incorporate 1/2 cup of dried cranberries into the stuffing for a festive twist.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and will vary depending on the size of the bird and the specific ingredients used. It's always best to consult a nutrition calculator for precise figures.
- Calories: Approximately 400-500
- Protein: Approximately 30-40g
- Fat: Approximately 20-30g
- Carbohydrates: Approximately 20-30g
This oven stuffer roaster is a perfect example of quick dinner ideas that are both delicious and satisfying. This easy recipe is ideal for busy weeknights or special occasions, providing a healthy and flavorful meal the whole family will enjoy. Enjoy this homemade cooking masterpiece!