Potato Stuffing for a Roast Chicken or Turkey: It’s a Good Alternative

roast chicken potato stuffing

Potato stuffing is quite good. You don’t need to be gluten free to enjoy a good potato stuffing. The first time I had it I was amazed at how flavorful potato stuffing can be. My friend hosted a Thanksgiving dinner for our family. She grew up in Ireland, where potatoes are king. In her home house her mother always stuffed the roast turkey or chicken with potato stuffing.

Growing up in the States I never had anything other than bread stuffing. But my son was diagnosed with celiac at a young age. This totally changed the way I looked at stuffing. We’ve been practicing a gluten and corn free diet for nearly a year now.

I often run into people that say it is just too expensive or too inconvenient to be completely gluten free. I understand their feeling. Gluten free bread is much more expensive than regular bread. You can buy gluten free bread crumbs for stuffing. But I say, why bother? Potato stuffing is more economical and just as delicious. If you are gluten free on a budget, you’ll love this potato stuffing recipe. It’s both easy to make and economical.

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This dish is a great getting started recipe. All the ingredients can be found at your local grocer. We reserve this one for the weekends, because even though it only takes about 30 minutes to prepare, we buy a 6 lb bird that requires nearly 3 1/2 hours in the oven.

Ingredients for Roast Chicken Potato Stuffing Recipe:

For the stuffing:

  • 3-4 cups of diced potatoes (I like 3/4″ cubes, but you can make them smaller).
  • 1 teaspoon of salt
  • 1/2 cup of diced onions
  • 1 Tablespoon of parsley
  • 1 teaspoon marjorum
  • 1 teaspoon thyme

For the bird:

  • 1 Tablespoon lemon juice
  • 1 clove garlic
  • 1 teaspoon marjorum
  • 1 teaspoon thyme
  • 1 teaspoon parsley
  • 2 teaspoons olive oil
  • 5-6 large carrots
  • 2 stalks of celery
  • 1 cup of water
  • Directions for Roast Chicken Potato Stuffing Recipe:

Peel and dice your potatoes (I used Idaho russets, but red potatoes will do nicely), add seasoning and onions and mix. In a large baking dish place your bird. Fill the bird with your potato stuffing and fill the dish with the excess. Peel and chop carrots and celery. Arrange them around the bird.

In a mini-prep food processor mix the lemon juice, garlic, olive oil and spices. Pour the pureed mix over the bird. Add a cup of water to the dish and make a tin foil tent to cover it. Bake at 375 degrees Fahrenheit for approximately 1/2 hour per pound. Enjoy!

Note: Those with severe allergies to corn may react to chicken that is not certifiably corn free. Please visit the safe list at: Corn-Free Foods Blogspot for a listing of approved chickens if you have a severe allergy to corn.

If you like my potato stuffing recipe, please comment. Did you make any alterations? Let me know what you did and how it worked.

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