Thanksgiving Stuffed Chicken

Although turkey traditionally takes center stage on Thanksgiving Day, stuffed chicken can be an excellent alternative. Here is a recipe with Italian touches for preparing a delicious stuffed chicken.

Ingredients

For the chicken:

• 1 whole chicken, about 1.5–2 kg
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves
• Salt and pepper to taste
• Fresh rosemary and thyme sprigs
• 1 lemon

For the stuffing:

• 150 g pancetta, diced
• 1 onion, finely chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 200 g stale bread, cut into cubes
• 100 g grated Parmesan
• 2 eggs
• 100 ml chicken broth
• 1 bunch parsley, chopped
• 1 tablespoon chopped sage
• Grated nutmeg to taste

Preparation

1. Preheat the oven to 180 °C.
2. In a skillet, crisp the pancetta. Remove the pancetta and set it aside.
3. In the same pancetta fat, sauté the onion, celery, and carrot until softened.
4. Place the stale bread in a large bowl. Add the vegetable soffritto, Parmesan, parsley, sage, and crispy pancetta.
5. In a small bowl, beat the eggs with the broth and pour over the bread-and-vegetable mixture. Season with salt, pepper, and nutmeg. Stir until everything is well combined.
6. Clean the chicken, removing any giblets, and pat it dry with paper towels. Rub the outside with oil, salt, pepper, and the garlic cloves. Place the rosemary and thyme sprigs and the halved lemon inside the cavity.
7. Stuff the chicken with the prepared filling, not too tightly to allow room for the juices.
8. Tie the legs and place the chicken in a roasting pan.
9. Roast for about 1 hour and 30 minutes, or until the internal temperature reaches 75 °C and the skin is golden and crisp.
10. Let the chicken rest for 10 minutes before serving.

Fun Fact

Although stuffing is American in origin, the concept is widely used in Italian cuisine, especially for festive occasions. In Italy, stuffings often feature regional ingredients such as sausage, chestnuts, or even truffles, adding a local touch to this celebratory dish.