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 recent parsley

1/4 cup chopped recent thyme

1 tablespoon kosher salt

1 teaspoon freshly floor black pepper

For the chicken:

1 whole roasting chicken (4-5 pounds)

1 tablespoon kosher salt

1 tablespoon contemporary cracked black pepper

1 tablespoon olive oil

Instructions

To make the stuffing:

To make the Stuffing for chicken:

1. Preheat oven to 375°F (190°C).

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

3. Add the mushrooms and onion and cook until softened, about 5 minutes.

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

5. Remove from heat and let cool barely.

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

7. Toss to combine.

8. Stuff the chicken cavities with the stuffing.

9. Place the chicken in a roasting pan and roast until cooked through, about 1 hour 15 minutes, or till the inner temperature reaches 165°F (74°C).

To stuff the chicken:

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

– Add the chicken stock and mix well.

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

– Truss the chicken with kitchen twine, if desired.

To prepare dinner the chicken:

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

In a big skillet, melt butter over medium warmth. 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 heat; stir in gruyere cheese. Set apart.

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

Spoon stuffing beneath loosened pores and skin; pat skin again over stuffing. Season with salt and pepper.

Place chicken in a baking dish.

Bake in preheated oven for half-hour, or till chicken is cooked by way of and juices run clear when pierced with a fork.