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
- Nutritional Information
Nutritional analysis per serving (4 servings)
1006 calories; 61 grams fat; 18 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 13 grams polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 77 grams protein; 302 milligrams cholesterol; 987 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- 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.
- 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.
1 hour 45 minutes
Dining and Cooking