Roasted Chicken With Wild Rice Stuffing

My daughter found this recipe on another food network and used it to stuff a baked chicken. We all loved it and since then I have fixed it to good reviews from all the family except the grandsons (was probably a little to different for them) The taste is rich and the texture moist, My daughter changed it some as it was intended for a goose, rather than chicken and called for roasted chestnuts, but we prefer mushrooms. Great for that special dinner for friends or family.

• Ready In: 50 mins
• Serves: 4-6
• Yields: 1 Chicken

Ingredients

• 1  cup wild rice, cooked as per instructions
• 2  tablespoons butter, plus extra for coating chicken
• 1  onion, diced
• 2  garlic cloves, minced
• 2  carrots, diced
• 2  tablespoons marjoram leaves, plus extra for coating chicken
• 2  tablespoons fresh sage, torn in pieces, plus extra for coating chicken
• 2  cups dry red wine
• 2  cups  rye bread cubes, dried
• 1  cup portabella mushroom, diced
•  salt and pepper
• 1  egg
• 1  tablespoon caraway seed
• 1  cup chicken broth

Directions

1. Melt butter in a skillet over medium heat.
2. Add onion, garlic, carrot and herbs.
3. Sauté for 5 minutes, then add the wine.
4. Simmer for about 10 minutes to reduce the wine to a tight paste.
5. Add the wild rice, rye bread and mushrooms.
6. Stir and season with salt and pepper.
7. Scrape the skillet mixture into a large bowl, blend in the egg, caraway seed and 1 ladle full of chicken broth.
8. Mix thoroughly until evenly moistened.
9. Stuff chicken, and bake as desired until done.
10. Any extra stuffing place in baking dish, and cook in preheated oven at 350°F for 20 minutes.