Mashed potato–stuffed chicken
PREP 20 MIN I COOK/ROAST 2 HRS 30 MIN I SERVES 12
3 lbs scrubbed red potatoes, cut into 1-inch chunks
1 tsp olive oil
1 onion, diced
4 slices turkey bacon, chopped
2 tsp poultry seasoning
1¾ cups low-sodium chicken broth
Dash tsp salt
Dash tsp black pepper
8 carrots, cut into 1-inch chunks
1 (5-lb) chicken
1 Stuffing: Bring potatoes and enough cold water to cover by 1 inch to boil in large saucepan. Reduce heat and simmer until potatoes are fork-tender, 15–20 minutes. Drain potatoes in colander; return to saucepan and mash until smooth.
2 Meanwhile, heat oil in large nonstick skillet over medium heat. Add onion, bacon and poultry seasoning; cook, stirring occasionally, until onion is tender, 10 minutes. Stir onion mixture, 1 c broth, salt and pepper into potatoes. Cool.
3 Preheat oven to 400°F. Mix carrots and remaining ¾ c broth in small roasting pan. Loosely stuff cavity of chicken with 2 c stuffing. Transfer remaining stuffing to large microwavable bowl.
4 Place chicken in pan. Roast until instant-read thermometer inserted 2 inches into inner thigh (without touching bone) registers 165°F and center of stuffing registers 180°F, 2 hours. If the breast browns too quickly, cover with foil. Transfer chicken to cutting board. Cover loosely with foil and let stand 15 minutes.
5 Meanwhile, microwave reserved stuffing on High 5 minutes. Remove stuffing from chicken, stir into stuffing in bowl.
6 Sauce: Strain pan drippings and carrots through sieve set over medium bowl. Skim off fat and discard. Carve chicken and serve with stuffing, carrots and sauce. Remove skin before eating.
PER SERVING (⅟₁₂ OF CHICKEN, ½ CUP STUFFING, ¼ CUP CARROTS AND 3 TABLESPOONS SAUCE): 271 cal, 7 g total fat, 2 g sat fat, 0 g trans fat, 64 mg chol, 307 mg sod, 28 g total carb, 3 g total sugar, 4 g fib, 24 g prot, 39 mg calc. Plus value: 7
