Chicken Stuffed With Mashed Turnips
Published January 23, 1993
- Total Time
- 1 hour 45 minutes
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Ingredients
6 medium turnips, peeled and cut in ½-inch cubes
1 medium baking potato, peeled and cut in ½-inch cubes
2 teaspoons unsalted butter
1 teaspoon salt
Freshly ground pepper to taste
1 3 ½-pound chicken
Nutritional analysis per serving (4 servings)
23 grams carbs; 303 milligrams cholesterol; 968 calories; 25 grams monosaturated fat; 13 grams polyunsaturated fat; 18 grams saturated fat; 62 grams fat; 4 grams fiber; 986 milligrams sodium; 77 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the turnips and potato in a saucepan and cover with water. Bring to a boil over medium-high heat. Reduce to a simmer and cook until the vegetables are tender, about 12 minutes. Drain. Puree in a food processor. Stir in the butter, the salt and pepper to taste.
- Step 2
Preheat the oven to 450 degrees. Stuff the cavity of the chicken with the mashed turnip mixture. Use a trussing needle and twine to sew the cavity closed. Place in a roasting pan. Roast until the juices run clear when pricked in the thickest part of the leg, about 1 hour and 10 minutes. Let stand for 10 minutes before carving. Carve and serve with the mashed turnip stuffing.
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