Roast Chicken with Chanterelle and Apricot Stuffing

See full recipe on: Cookstr


9 tablespoons unsalted butter
3 shallots, minced
3 cloves garlic, minced
11/2 pounds fresh chanterelles, trimmed, cleaned, and coarsely sliced
1/2 cup minced dried apricots (2 ounces)
Pinch of grated nutmeg
1/2 cup plus 2 tablespoons apricot brandy or light chicken stock or canned low-sodium chicken broth
1 teaspoon fresh lemon juice
Kosher or sea salt and freshly ground black pepper
1 cup diced onion
8 ounces pork sausage, defrosted if frozen, such as jimmy dean�s
3 ribs celery, diced
5 to 6 cups crumbled corn bread
1/2 cups pecans, coarsely chopped
11/2 cups julienned dried apricots (8 ounces)
4 scallions (green parts only), sliced 1/4 inch thick
1/2 small bunch chopped fresh flat-leaf parsley
11/4 cups light chicken stock or canned low-sodium chicken broth
1 small (4 to 5 pounds) roasting chicken
2 teaspoons olive oil, or more for basting

Nutrition 4 servings

Per Serving % Daily Value
Calories 2,246
Fat 137g 210%
Carbs 115g 38%
Protein 114g 229%
Fiber 19g 78%
Cholesterol 550mg 183%
Sodium 1,296mg 54%


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