Main Course,  Poultry

Double Stuffed Roast Chicken {with Mushroom, Sausage & Sage Quinoa Stuffing}

Double Stuffed Roast Chicken

My friend Jamie Oliver suggested I try tucking my stuffing up under my roast chicken skin.  So of course I did and I stuffed the cavity.  I LOVE stuffing.  One of my most favorite food group.  Here we have our newest Double Stuffed Roast Chicken {with Mushroom, Sausage & Sage Quinoa Stuffing}.

Sausage & Mushroom Stuffing with Quinoa & Herbs

I got up last Sunday morning with one mission.  To create an amazing stuffing.  I had arranged for some special ingredients to conveniently be on hand.  A loaf of grainy French bread, fresh mushrooms and sage, sausage and an assortment of aromatics.  Here’s how I put together our Mushroom, Sausage & Sage Quinoa Stuffing.

Double Stuffed Roast Chicken2

Taking Jamie’s advice I gently loosened the skin above the chicken breasts and lightly tucked in a few cups of our wonderful stuffing.  I then tipped him on end (the chicken, not Jamie) and loosely filled the cavity with stuffing as well.  Which left me enough to fill a casserole dish to bake along side our Double Stuffed Roast Chicken.

Double Stuffed Roast Chicken

The results were beautiful if I might say so myself.  And I have enjoyed leftover chicken and stuffing for days.  Heaven.

Double Stuffed Roast Chicken {with Mushroom, Sausage & Sage Quinoa Stuffing}

Libby with Lemony Thyme
Servings 8


  • 1 5-6 lb. whole roasting chicken
  • 2 Tbl. butter softened
  • 1 tsp. Mrs. Dash garlic & herb seasoning
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 2 cups chicken broth or water
  • 1 batch of Mushroom Sausage & Sage Quinoa Stuffing (recipe link in post)


  • Prepare stuffing according to recipe instructions. Cool completely.
  • Preheat oven to 325 degrees.
  • Rinse chicken and pat dry with paper towels. Reserve gizzard pack for making broth later. Gently loosen skin above breasts; tuck in a couple cups of stuffing. Tip chicken up and loosely fill cavity with additional stuffing.
  • Place chicken on a rack in a roasting pan. Tie legs together with butcher’s twine. Add two cups of chicken broth or water to the pan.
  • Combine softened butter with seasonings and rub all over outside of chicken.
  • Bake chicken for 2 1/2 – 3 hours, basting with juices from pan every 30 minutes. Chicken is done when juices run clear and thermometer inserted into the inner thigh registers 165 degrees. If your chicken comes with a pop-up timer trust it.
  • Remove chicken from oven and allow to rest for at least 15 minutes before slicing, 30 minutes is preferable. Remember to reserve the carcass for making broth.

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