|6 mediums||Turnips, Peeled -- cut in|
|1 medium||Baking Potato, Peeled -- cut|
|In 1/2" cubes|
|2 teaspoons||Unsalted Butter|
|1 teaspoon||Kosher Salt -- plus more to|
|Freshly Ground Pepper -- to|
|1||3 1/2 Lb Chicken|
1. Put the turnips and potato in a saucepan and cover with water.
Bring to a boil over medium-high heat. Reduce the heat and simmer until the vegetables are tender, about 12 mins. Drain. Puree in food processor. Stir in butter, salt and pepper. 2. Preheat the oven to 450 F. 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 juices run clear when pricked in the thickest part of the leg, about 1 hour 10 mins. Let stand 10 mins before carving. Carve and serve with the mashed turnip stuffing.
Serves 4 as a main course.
Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X From: Dan Klepach Date: 10-10-95 (13:19) (159) Fido: Cooking
Random recipe of the day