Description
This is emeril's recipe but i changed one thing, he say's to sprinkle essance(of emeril) on the outside of the bird. I don't have any so i say use good old salt and pepper.
Ingredients
- Olive Oil
- Ground Pork
- Chorizo Sausage
- Onion
- Celery
- Bell Pepper
- White Bread
- Chicken Stock
- Fresh Parsley
- Egg
- Chicken
- Salt
- Pepper
- Cayenne Pepper
- Crushed Red Pepper Flakes
Instructions
- Preheat the oven to 400 degrees f
- In a large saute pan, heat the oil
- When the oil is hot, brown the ground pork and chorizo for about 3 minutes
- Add the onions, celery, and bell peppers and saute for 5 minutes, or until the vegetables are wilted
- Place the bread in a large glass rectangular baking dish and cover with the chicken stock over the bread
- Soak the bread for about 10 to 15 minutes
- Remove the bread from the stock and squeeze each slice of bread, reserve the remaining stock
- Combine the bread and remaining stock with the sauteed mixture
- Mix well
- Season the dressing with salt, cayenne and a pinch of crushed red pepper
- Stir in the parsley
- Cook, stirring, for 2 to 3 minutes
- Remove from the heat and cool completely
- After the mixture has cooled, stir in the egg
- Season the entire chicken with salt and pepper
- Stuff the cavity of the chicken with the stuffing
- Using butchers twine, tie the chicken to secure the cavity, legs and wings
- Place the chicken in the oven and roast for about 1 hour
- Reduce the heat to 375 degrees f and continue to cook for 1 hour or until the meat starts to fall of the bones and the juices run clear
- Remove the chicken from the oven and carve the chicken into serving portions
- Serve the roasted chicken with the stuffing