Chicken Stuffed With Mashed Turnips

Name: Chicken Stuffed With Mashed Turnips
Total time: 1 h 45 min
Yield: Four servings
Cuisine: american
Ingredients: 6 medium turnips, peeled and cut in 1/2-inch cubes; 1 medium baking potato, peeled and cut in 1/2-inch cubes; 2 teaspoons unsalted butter; 1 teaspoon salt; Freshly ground pepper to taste; 1 3 1/2-pound chicken

By Molly O'Neill

Total Time: 1 hour 45 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; The Square Root

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Ingredients

Yield:Four servings

6medium turnips, peeled and cut in ½-inch cubes
1medium baking potato, peeled and cut in ½-inch cubes
2teaspoons unsalted butter
1teaspoon salt
Freshly ground pepper to taste
13½-pound chicken

Ingredient Substitution Guide

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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.