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Spicy Orange Roaster With Cornbread Bacon And Pecan Stuffing

Holidaycooking's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Occasion: 
Christmas
Ingredient: 
Poultry

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