Chicken Stuffed With Mashed Turnips Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
6 medium: Turnips, Peeled, cut in
1 tsp: Kosher Salt, plus more to
1/2: " cubes,
Taste,
1 medium: Baking Potato, Peeled, cut
Freshly Ground Pepper, to
In 1/2" cubes,
Taste,
2 tsp: Unsalted Butter,
1: 3 1/2 Lb Chicken,
Directions:
1. Put the turnips and potato in a saucepan and cover with water.
Bring to a boil over medium-high heat. Reduce the heat and simmer
until the vegetables are tender, about 12 mins. Drain. Puree in food
processor. Stir in butter, salt and pepper. 2. Preheat the oven to
450 F. Stuff the cavity of the chicken with the mashed turnip
mixture. Use a trussing needle and twine to sew the cavity closed.
Place in a roasting pan. Roast until juices run clear when pricked in
the thickest part of the leg, about 1 hour 10 mins. Let stand 10 mins
before carving. Carve and serve with the mashed turnip stuffing.
Serves 4 as a main course.
Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X
From: Dan Klepach Date: 10-10-95 (13:19) (159)
Fido: Cooking
Source from luhu.jp
Bring to a boil over medium-high heat. Reduce the heat and simmer
until the vegetables are tender, about 12 mins. Drain. Puree in food
processor. Stir in butter, salt and pepper. 2. Preheat the oven to
450 F. Stuff the cavity of the chicken with the mashed turnip
mixture. Use a trussing needle and twine to sew the cavity closed.
Place in a roasting pan. Roast until juices run clear when pricked in
the thickest part of the leg, about 1 hour 10 mins. Let stand 10 mins
before carving. Carve and serve with the mashed turnip stuffing.
Serves 4 as a main course.
Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X
From: Dan Klepach Date: 10-10-95 (13:19) (159)
Fido: Cooking
Source from luhu.jp