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Inside-Out Stuffing and Simple Roast Chicken

Since going gluten-free, I've had to give up on my aunt's savoury stuffing but craving that distinct delicious comfort food, I ended up creating my own version. Now typically stuffing gets stuffed inside the cavity of a turkey, which is great for feeding large crowds lots of turkey and not so much stuffing. However, my version involves a lot of stuffing and a single chicken for roasting. The chicken is enough to feed three or four, but I make enough stuffing to feed quite an army. You can totally modify the recipe to make half the amount, but be warned, you'll wish you had more leftover stuffing afterwards.
Course: Main Course, Side Dish
Diet: Gluten Free
Keyword: chicken, corn-free, dairy-free, gluten-free, meat, mushrooms, nut-free, pasta, rice & grains, poultry, spicy, vegetables
Servings: 4 with leftovers
Author: ness


  • Large Dutch oven
  • Roasting pan
  • Large deep oven-proof skillet


For the Stuffing

  • 1 lb uncooked sausage (casings removed (about 4) – (Italian, chorizo, honey garlic all great))
  • 2 cups sliced leeks (white part only)
  • 2 cup diced onion (about 2 medium or 1 large)
  • 1 cup diced celery
  • 3 cloves garlic (minced)
  • 1 cup sliced mushrooms
  • 1 to 1 ½ cup chicken stock
  • 10 cups day old (gluten-free bread cut into 1” cubes)
  • ½ cup fresh parsley (finely chopped)
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • Fresh ground pepper

For the chicken:

  • 1 roasting chicken (about 4 lbs)
  • 1 lemon (cut into quarters)
  • 6 cloves garlic
  • 4 fresh rosemary sprigs
  • Olive oil
  • Salt and pepper


  • Make stuffing. Heat pan over medium-high heat and add 1 teaspoon of canola oil. Add sausage meat and sauté, mixing and breaking up pieces with a wooden spoon. Continue to cook until slightly browned and cooked through. Remove sausage meat with a slotted spoon and set aside.
  • Add 1 tablespoon of canola oil to the pan and add leeks, onion, and celery. Saute for 2 minutes, or until ingredients start to soften. Add mushrooms and garlic and sauté for another 5 minutes. Add 1 cup of chicken stock and scrape brown bits off bottom of the pan. Remove from heat. Add cooked sausage meat, parsley, dried herbs, pepper and bread to mixture. Stir well to combine – each cube of bread should be moistened by stuffing mixture (add more stock if it looks too dry). Set aside.
  • Prepare chicken. Preheat oven to 450 degrees. Place chicken, breast side up, on top of stuffing and tuck the wings underneath. Tie legs together with kitchen twine. Pat the chicken dry with paper towel. Rub skin with olive oil and season with salt and pepper. Stuff inside cavity of chicken with lemon, garlic, and rosemary.
  • Roast for 30 minutes. Rotate the pan and continue to roast for another 30 minutes. Chicken is done when meat thermometer inserted into the thickest part of the thigh reads 165 degrees. Remove chicken from pan and loosely cover with foil for 10 minutes to rest before carving and serving. Meanwhile, remove stuffing from pan into serving bowl.
Adapted from Martha Stewart