Roast turkey has been the star of my family’s holiday table for as long as I can remember. But this holiday, I’m staging a culinary coup with a bold move: the mighty roasted stuffed chicken is taking center stage.
Initially, I had my sights set on a classic baked stuffed chicken with apple and sage. But, it being Christmas and all, I opted for mushroom and rice stuffed chicken for a more adventurous flavor profile.
The deep and complex flavor of chewy wild rice with rich mushrooms is a treat for those who love bold, complex, and earthy flavors.
This Baked Stuffed Chicken with Wild Rice and Mushrooms is paired perfectly well with a sweet side dish, like cranberry sauce. Here’s how to bake whole chicken with stuffing wild rice and mushrooms:
Baked stuffed whole chicken with Wild Rice and Mushrooms
- 1 whole chicken about 4-5 pounds
- 1 cup wild rice cooked
- 1 cup chopped mushrooms You can use different types of mushrooms you like
- 1 onion finely chopped
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Sauté the chopped onions until translucent, then add the minced garlic and cook for another minute.
- Add the chopped mushrooms to the skillet and cook until they release their moisture and become tender. Season with salt, pepper, and dried thyme.
- In a large bowl, mix the cooked wild rice with the sautéed mushroom mixture.
- Clean and pat dry the whole chicken. Season the inside and outside with salt and pepper.
- Stuff the chicken cavity with the wild rice and mushroom mixture.
- Truss the chicken with kitchen twine to keep the stuffing in place.
- Place the stuffed chicken in a roasting pan. Roast the chicken in the preheated oven for about 20 minutes per pound, or until the internal temperature reaches 165°F (74°C). This could take about 1.5 to 2 hours, depending on the size of the chicken and your specific oven.
- Allow the chicken to rest for 10-15 minutes before carving.