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Roast Chicken with Chanterelle and Apricot Stuffing


Roast Chicken with Chanterelle and Apricot Stuffing Recipe

Ingredients:
  • 9 tablespoons unsalted butter
  • 3 shallots, minced
  • 3 cloves garlic, minced
  • 1½ pounds fresh chanterelles, trimmed, cleaned, and coarsely sliced
  • ½ cup minced dried apricots (2 ounces)
  • Pinch of grated nutmeg
  • ½ 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
  • ½ cups pecans, coarsely chopped
  • 1½ cups julienned dried apricots (8 ounces)
  • 4 scallions (green parts only), sliced ¼ inch thick
  • ½ small bunch chopped fresh flat-leaf parsley
  • 1¼ 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
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 1666kcal (83%)
Total Fat 104g (160%)
Saturated Fat 36g (181%)
Cholesterol 361mg (120%)
Total Carbohydrate 115g
Dietary Fiber 14g
Sugars 41g
Protein 75g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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