Stuffing a chicken before roasting is a timeless technique that infuses the meat with flavor and moisture. With so many possibilities, it can be tricky deciding what to stuff a chicken with. From bread-based stuffings to vegetable medleys, the options are endless!
I’ve roasted many chickens over the years and experimented with all kinds of stuffings. In this article, I’ll share my 18 favorite ways to stuff a whole chicken. Whether you like classic herb bread stuffings or creative flavor combinations, you’re sure to find an inspiring recipe here. Let’s get started!
Bread-Based Stuffings
Bread stuffings are a traditional choice that never disappoint. They soak up the chicken juices and roast to crispy, golden perfection. Here are some of my favorite bread stuffing ideas
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Cornbread Stuffing: Crumbled cornbread mixed with sausage, bell peppers, onions, celery, and fresh herbs. Hearty and full of texture.
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Sourdough Stuffing Chunks of sourdough bread sauteed onions and celery parsley, sage, thyme, butter, chicken broth. A classic!
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Apple Walnut Stuffing: Diced apples and toasted walnuts add sweetness and crunch to this stuffing. I also add dried cranberries for extra flavor.
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Challah Bread Stuffing: Soft challah bread, sauteed shallots, chicken broth, parsley, garlic. Simple but delicious.
Rice-Based Stuffings
For a gluten-free alternative, try stuffing your chicken with rice! Here are some tasty rice stuffing ideas:
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Wild Rice Stuffing: Wild rice, sauteed mushrooms, spinach, chicken broth, parsley, garlic. Very hearty and earthy.
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Rice Pilaf Stuffing: Cooked rice pilaf mixed with sauteed onions, carrots, peas, chicken broth, and spices like cumin and curry powder.
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Spanish Rice Stuffing: Cooked Spanish rice, diced tomatoes, onion, garlic, smoked paprika, cilantro. Bright and full of flavor.
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Risotto Stuffing: Leftover risotto makes an excellent stuffing! I like mixing in spinach, sun-dried tomatoes, and Parmesan cheese.
Vegetable-Based Stuffings
For a lighter, healthier stuffing, try using vegetables as your base. Some tasty options include:
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Squash Stuffing: Roasted butternut squash, kale, onion, vegetable broth, sage, parsley. Very autumnal!
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Mushroom Stuffing: Sauteed mushrooms, onion, garlic, thyme, chicken broth, breadcrumbs. Simple but so savory.
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Corn and Zucchini Stuffing: Grated zucchini, corn kernels, red bell pepper, cilantro, lime juice, cumin. Fresh and summery.
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Spinach and Feta Stuffing: Sauteed spinach, feta cheese, artichoke hearts, lemon zest, olive oil. A Greek-inspired twist.
Creative Stuffing Ideas
If you want to get adventurous with your stuffing, here are some unique flavor combinations to try:
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Chorizo and Manchego: Cooked chorizo, Manchego cheese, roasted red peppers, smoked paprika, cilantro. Bold and spicy!
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Italian Sausage and Kale: Cooked Italian sausage, shredded kale, sun-dried tomatoes, Parmesan, basil. Savory and packed with flavor.
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Bacon and Blue Cheese: Crisp bacon pieces, blue cheese crumbles, caramelized onions, thyme. Smoky, salty, and tangy.
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Tex Mex Stuffing: Black beans, corn, peppers, onion, taco seasoning, cheddar cheese, cilantro. Fun and full of texture!
Cooking Tips for Stuffed Chicken
When preparing your stuffed chicken, keep these tips in mind:
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Use day-old bread for stuffing to prevent sogginess. Stale bread soaks up moisture better.
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Avoid overstuffing the cavity, which can lead to uneven cooking. Pack the stuffing loosely.
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Cook the stuffing to 165°F, just like the chicken, to eliminate bacteria. Use a meat thermometer.
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Let the chicken rest for 15-20 minutes before carving for juicier meat.
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Save the pan drippings for gravy! Just skim off the fat and use the juices.
With so many possibilities, it can be daunting to decide what to stuff a chicken with. I suggest picking a flavor profile you enjoy and experimenting with different ingredients. Herbs, vegetables, rice, sausage – the options are endless! Just be sure to cook the stuffing thoroughly and let the chicken rest before serving. Those two steps will ensure juicy, flavorful results every time. What will you stuff your next chicken with?
Tips for Making Stuffed Chicken Recipe
Eating the stuffing is safe as long as you carefully follow these instructions:
- Never stuff your chicken the night before – Harmful bacteria in uncooked chicken can seep into the stuffing and cause health issues.
- Cook to a safe temperature – Do not remove the stuffing from the chicken until it has reached a safe temperature of 165 F. The chicken must stay in the oven until the stuffing reaches that temperature, even if the chicken itself has surpassed the 165 F reading. Use an instant-read thermometer to check the temperature in the center of the stuffing. Ensure its at least 165 F when reheating stuffing leftovers.
“This recipe is an easy dinner slam dunk. It’s pretty much impossible to go wrong with gravy and poultry but the stuffing just completes the whole flavor profile. Just throw together an easy green salad and mashed potatoes, and you’ve got a full meal .” —Noah Velush-Rogers
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For the Chicken:
- 1 (5-pound) whole chicken
- 1 tablespoon unsalted butter, melted
- 1 tablespoon cold unsalted butter, cut into small pieces
- Fresh thyme, rosemary, and sage, optional
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the Stuffing:
- 2 ounces (1/4 cup) unsalted butter
- 1/2 cup coarsely chopped onion
- 1/2 cup coarsely chopped celery
- 1/2 teaspoon dried thyme, or poultry seasoning, or to taste
- 2 tablespoons finely chopped fresh parsley, or 2 teaspoons dried parsley
- 2 cups soft breadcrumbs
- 2/3 cup milk, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 large egg, beaten
For the Pan Gravy:
- Drippings from the chicken
- 3 tablespoons all-purpose flour
- 1 1/2 to 2 cups chicken stock
- Salt, to taste
- Freshly ground black pepper, to taste
Prepare the Stuffing
- Gather the ingredients.
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The Spruce Eats / Diana Chistruga - Melt 2 ounces (1/4 cup) unsalted butter in a large skillet or sauté pan over medium-low heat. Add 1/2 cup coarsely chopped onion and 1/2 cup coarsely chopped celery. Cook, stirring, for about 5 minutes, until the onion is translucent and the celery is crisp-tender.
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The Spruce Eats / Diana Chistruga - Add 1/2 teaspoon dried thyme, 2 tablespoons finely chopped fresh parsley (or 2 teaspoons dried parsley), and 2 cups soft breadcrumbs. Add about 1/3 cup of milk and stir to blend. Taste and season the stuffing with kosher salt and freshly ground black pepper.
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The Spruce Eats / Diana Chistruga - Stir in 1 large beaten egg and the remaining 1/3 cup of milk, if needed, one tablespoon at a time to make a moist mixture. Remove from heat.
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The Spruce Eats / Diana Chistruga
Whole Roasted Chicken
FAQ
What can you put inside of a chicken?
Stuff the cavity with aromatics, such as lemon halves, rosemary, thyme. To neaten and hold in any stuffing in the cavity, tie the legs together using string.
What can I stuff chicken with?
You can stuff chicken breasts with anything from grapes and hazelnuts to goat cheese and garlic. These spinach and cheese stuffed chicken breasts are the perfect answer to my “boring, dry chicken breast” woes.
Should you stuff the cavity of a chicken?
Stuffing is usually not a good idea, because it increases the cooking time, and will likely result in overcooked white meat or under cooked items in the cavity. Invest in a good thermometer and learn how to use it correctly, you will feel more comfortable and produce better meals.