Cranberry Dijon glazed chicken and stuffing
INGREDIENTS:
- 1 whole spatchcocked chicken, or 1 large turkey breast
FOR THE CRANBERRY GLAZE:
- 1/2 can cranberry jelly
- 2 tbsp Dijon murstard
- 3 Tbsp light brown sugar
- 2 Tbsp olive oil
FOR THE STUFFING:
- 2 pkg facon, chopped
- 2 large leeks, halved lengthwise, thinly sliced
- 2 green apples, peeled + diced
- 3 large celery stalks, peeled, diced
- 2 cloves garlic, minced
- 2 tsp coarse black pepper
- 1 tbsp kosher salt
- 2 bags TUSCANINI chestnuts, halved
- 1&1/2 cups dry white wine
- 1 large country style loaf sourdough
- 1 cup chicken stock
Cooking steps
Step 1
Preheat oven to 350°f (180°c). Add 2 tbsp olive oil to a large pan. place chicken down. Pour 2/3 of the glaze over the chicken and rub on all sides making sure to push marinade under the skin also.
Step 2
In a pan, add chopped facon. Turn on heat, cook for 4-5 min stirring often. Remove facon bits from pan keeping fat in the pan and set aside. Add 1 tbsp olive oil to facon fat and leek, green apple, celery, chopped garlic. sprinkle kosher salt and pepper. Stir. Roughly chop chestnuts, add to pan and stir often till just starting to brown. Pour in white wine. Reduce till there’s no more liquid. Turn off heat. Meanwhile cut the very crusty parts off a large country style sourdough loaf and cut or tear into 3/4 inch cubes. Add bread, facon + all the veg to a large bowl.
Step 3
Mix well. Add chicken stock. Stir, add in piles around chicken. Place parchment on top and then cover tightly with foil. Bake, covered for 45 minutes then uncover, brush remaining glaze over the chicken and bake another 25-30 minutes. Serve hot and enjoy!
