Holiday Season Dinner Menu: Chicken with Stuffing

Our main course for our holiday dinner was a stuffed chicken. We chose that since it has the same idea as turkey but it is so much faster to cook and there is plenty to eat for 6-8 people, depending on what else you serve with it and how hungry guests you have. It’s also very easy to make, and doesn’t require much prepping.

Chicken with Stuffing

This is what you need:

1 Prepped Chicken
White wine
Lemon juice


Half a cup apple peeled and chopped into fine cubes (this is approximately half an apple)
5 mushrooms, cleaned and chopped into fine cubes
2 slices of toast cut in cubes
Half a small onion peeled and chopped in small cubes
~ 0,5 tsp Garlic powder
Half a cup Chicken stock (or same amount of water and a half a chicken stock cube)

1. Pre-heat the oven to 175 °C/ 345 °F.

2. Bake the mushrooms on high heat on a skillet until the water has evaporated from them. Once they are done put them in a bowl.
3. Cook the bread cubes in butter on the skillet and add a little salt if you are using non salted butter. Pour them in the bowl with the mushrooms.
4. Sautée the onions. Once they are done, pour all the other ingredients from the bowl on the pan including the prepped apple cubes.
5. Add the chicken stock. Cook for ~ 5 min or enough for the stuffing to absorb the water.
6. Spoon the stuffing inside the chicken.
7. Spread butter all over the chicken and sprinkle some salt on it as well if you are using unsalted butter.
8. Put in the oven. Cook for ~2h. During the baking spread butter and white wine on the chicken every 15 min or so. Pour few tablespoons of lemon juice on the chicken once during the baking.
9. Take the chicken out once it’s nice and brown. Lift it on a serving plate and pour all the liquid from the baking dish into a teflon pot for the gravy.

Chef’s note: As a side dish we served dark rise with the chicken along with some brussels sprouts with bacon.