A healthy take on traditional stuffing.
1/2 cup walnuts or pecans
2 tbsp yellow onion, finely chopped
2 cloves garlic, minced
2 tbsp butter
1 cup chicken or vegetable broth
1/2 cup dry white wine
3 cups cooked cornbread
4 tsp dried herbs such as thyme, oregano, sage, savory, chervil
4 cups watercress, long stems removed
One 4 lb. roasting chicken, washed and patted dry*
* You can double this recipe for a 12 lb. turkey.
Step 1: Preheat oven to 350°F.
Step 2: Roast the walnuts on a cookie sheet in the oven until lightly browned. Cool and chop into large pieces.
Step 3: Sauté onion and garlic in butter in a small saucepan until translucent.
Step 4: Add broth and white wine and reduce by 1/2 over medium heat.
Step 5: Crumble the cornbread into large chunks and add to a large bowl with reduced liquid, garlic and onions, stirring gently. Fold in the walnuts, dried herbs and 3 cups of the watercress.
Step 6: Stuff 1/2 the mixture into the chicken cavity. Tie drumsticks with kitchen string.
Step 7: Oil a separate baking dish and fill with remaining stuffing. Cover the dish and set aside.
Step 8: Roast the chicken until nicely browned and juices run clear from the joints, about 80-90 minutes.
Step 9: 40 minutes before the chicken is done, place the baking dish with the stuffing in the oven. After 40 minutes, remove from the oven with the chicken.
Step 10: Let the chicken rest for 5 minutes. Cut the string from the legs and scoop out the stuffing. Combine with the stuffing in the baking dish. Carve the chicken into pieces. Serve with stuffing and garnish each plate with watercress.
Makes 4 cups of stuffing