Prep 1 min
Cook 2 mins
This is emeril's recipe but i changed one thing, he say's to sprinkle essance(of emeril) on the outside of the bird. I don't have any so i say use good old salt and pepper.
- 1 tablespoon olive oil
- 1⁄4 lb ground pork
- 1⁄4 lb bulk chorizo sausage, finely ground
- 1 cup chopped onion
- 1⁄2 cup chopped celery
- 1⁄4 cup chopped bell pepper
- 12 slices white bread
- 2 cups chicken stock
- 1⁄4 cup chopped fresh parsley
- 1 egg
- 1 (4 lb) fresh chicken
- cayenne pepper
- 1 pinch crushed red pepper flakes
- Preheat the oven to 400 degrees F.
- In a large saute pan, heat the oil.
- When the oil is hot, brown the ground pork and chorizo for about 3 minutes.
- Add the onions, celery, and bell peppers and saute for 5 minutes, or until the vegetables are wilted.
- Place the bread in a large glass rectangular baking dish and cover with the chicken stock over the bread.
- Soak the bread for about 10 to 15 minutes.
- Remove the bread from the stock and squeeze each slice of bread, reserve the remaining stock.
- Combine the bread and remaining stock with the Sauteed mixture.
- Mix well.
- Season the dressing with salt, cayenne and a pinch of crushed red pepper.
- Stir in the parsley.
- Cook, stirring, for 2 to 3 minutes.
- Remove from the heat and cool completely.
- After the mixture has cooled, stir in the egg.
- Season the entire chicken with salt and pepper.
- Stuff the cavity of the chicken with the stuffing.
- Using butchers twine, tie the chicken to secure the cavity, legs and wings.
- Place the chicken in the oven and roast for about 1 hour.
- Reduce the heat to 375 degrees F and continue to cook for 1 hour or until the meat starts to fall of the bones and the juices run clear.
- Remove the chicken from the oven and carve the chicken into serving portions.
- Serve the roasted chicken with the stuffing.
Cooked the stuffing only as a side dish to my turkey. Very spicy as I used one of my homemade chorizo zaar recipes.