Spicy Orange Roaster With Cornbread Bacon And Pecan Stuffing
|Roaster chicken||1 (Stuffer Roaster)|
|Chicken broth/Water||1⁄4 Cup (4 tbs)|
|Dry sherry wine||2 Tablespoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Cornbread stuffing mix||3 Cup (48 tbs)|
|Cooked bacon slices||1⁄4 Pound, crumbled|
|Coarsely chopped pecans||1⁄4 Cup (4 tbs)|
|Spicy orange baste||2 Tablespoon|
Remove giblets and reserve for gravy.
Rinse roaster; pat dry with paper towel.
In saucepan, bring broth, sherry and butter to a boil; stir in stuffing mix.
Add bacon and pecans.
Stuff roaster; close cavity with skewers or string.
Tie legs together and fold wings back.
Place roaster in roasting pan.
Roast at 350°F for 2 to 2% hours.
After 1 hour, brush with Spicy Orange Baste; repeat occasionally.
Roaster is done when Bird-Watcher® thermometer pops up and juices are clear.
Remove to platter.
Allow to rest 10 minutes.