After years of serving traditional turkey, I’m trying Baked Stuffed Chicken with Wild Rice and Mushrooms as our holiday centerpiece. This elegant twist promises to be a delicious departure from tradition.

Baked stuffed chicken recipe

Baked stuffed chicken with wild rice and mushrooms combines tender chicken with a flavorful stuffing made primarily from wild rice and mushrooms. I tended to make 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.

A whole baked stuffed chicken with wild rice and mushrooms — Recipe for whole stuffed chicken

This dish is often characterized by its rich flavors and hearty texture. The deep and complex flavor of chewy wild rice with rich mushrooms is a treat for those who love bold, complex, and earthy flavors.

Here’s how to bake whole chicken with stuffing wild rice and mushrooms:

A baked stuffed whole chicken on a plate

Baked stuffed whole chicken with Wild Rice and Mushrooms

A classic comfort dish elevated to new heights: a golden-brown whole chicken stuffed with fragrant wild rice and savory mushrooms. Perfect for special occasions or a Sunday dinner.

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Prep Time 20

Cook Time 1 30

Total Time 1 50

Course Main Course

Cuisine American, Asian, European, Mediterranean

Servings

Calories 350 kcal

Ingredients

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

Instructions

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.
Every 30 minutes, baste the chicken with the juices that collect in the roasting pan. This will help keep the chicken moist and enhance its flavor.
Allow the chicken to rest for 10-15 minutes before carving.

Nutrition

Calories: 350kcal

Keyword baked stuffed chicken, Christmas recipe, glulten free recipes, holiday recipe, Thanksgiving recipe

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Variations

1. Vegetable Additions: Add other vegetables like spinach, carrots, or bell peppers to the stuffing for more flavor and nutrition.

2. Different Grains: Swap wild rice with quinoa or brown rice to try a different texture. Or you can combine them:

Base	Additions	Flavor Profile
Pure wild rice	Dried cranberries, pecans	Nutty, sweet
Mixed grain	Quinoa, brown rice	Earthy, complex
Wild rice medley	Barley, wheat berries	Hearty, rustic

Wild Rice Combinations

3. Flavor Profiles: Try herbs like dill or basil, or spices like paprika or cumin, to explore new flavors.

4. Cheesy Stuffing: Add cheese, like feta or parmesan, to make the stuffing creamier and tastier.

5. Mushroom Alternatives: Mushroom selection influences taste complexity. My preferred combinations include:

Single type:
- Cremini for earthiness
- Shiitake for umami depth
- Porcini for intense flavor
Mixed mushroom medley:
- Equal parts cremini, shiitake, and oyster
- Enhanced with dried porcini powder
- Finished with truffle oil

Pairing suggestions

1. Drinks:

White Wine: A crisp white wine, like Chardonnay or Sauvignon Blanc, pairs beautifully with the rich flavors of the chicken.
Light beer offers a refreshing contrast to the savory chicken without overwhelming its flavors.
Non-alcoholic drink:
- Orange sherbet punch for a festive twist
- Sparkling Water: For a non-alcoholic choice, sparkling water with lemon is refreshing.
- Virgin pina colada
- Apple cider: The slight sweetness and acidity of cider can complement the dish beautifully.
Herbal Tea: A light herbal tea also makes a nice match with the meal.

2. Side Dishes:

Vegetable Pairings:
- Roasted Brussels sprouts
- Glazed carrots
- Sautéed green beans with toasted almonds add a crunchy texture and a nutty flavor that harmonizes with the wild rice.
Salads: A fresh green salad with vinaigrette adds a nice, light contrast.
Bread: Crusty bread or rolls are great for soaking up juices.
Gravy: A rich gravy made from pan drippings boosts the flavor.

Tips and common issues

1. Tips and tricks

Use a Meat Thermometer: Ensure both the chicken and stuffing reach an internal temperature of 165°F (74°C). Insert the thermometer into the thickest part of the chicken and check the stuffing separately.
Basting: Baste the chicken with its juices every 30 minutes to keep it moist and enhance flavor, achieving crispy skin while preventing dryness.
Covering: Avoid covering the chicken with foil during most of the cooking time for crispy skin. Lightly cover any areas that brown too quickly with foil if needed.

2. Common Issues

Dry Chicken:
- Overcooking: Monitor cooking times closely to prevent dry meat; use a meat thermometer to check doneness early.
- Insufficient Basting: Baste every 30 minutes to retain moisture.
Uneven Cooking:
- Size Variation: Larger chickens require more cooking time; allow about 20 minutes per pound.
- Pan Placement: Ensure proper air circulation around the chicken; avoid overcrowding the oven for even cooking.
Skin Issues:
- Soggy Skin: To prevent sogginess, keep the chicken uncovered for most of the cooking process and ensure adequate heat.