Chicken Stuffed With Mashed Turnips
- Total Time
- 1 hour 45 minutes
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Ingredients
- 6medium turnips, peeled and cut in ½-inch cubes
- 1medium baking potato, peeled and cut in ½-inch cubes
- 2teaspoons unsalted butter
- 1teaspoon salt
- Freshly ground pepper to taste
- 13½-pound chicken
Nutritional analysis per serving (4 servings)
695 calories; 43 grams fat; 13 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 9 grams polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 53 grams protein; 897 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the turnips and potato in a saucepan and cover with water. Bring to a boil over medium-high heat. Reduce to a simmer and cook until the vegetables are tender, about 12 minutes. Drain. Puree in a food processor. Stir in the butter, the salt and pepper to taste.
- Step 2
Preheat the oven to 450 degrees. 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 the juices run clear when pricked in the thickest part of the leg, about 1 hour and 10 minutes. Let stand for 10 minutes before carving. Carve and serve with the mashed turnip stuffing.
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