Grandma's Roast Chicken Stuffing Recipe

Preheat your oven to 325°F (165°C), ensuring a consistent temperature for a perfectly roasted bird.

I find it best to start by preparing the stuffing. Melt the butter in a large skillet over medium heat. Add the diced onion and chopped celery, cooking them until they soften. According to my experience, it should take about 10 minutes.

Stir in the minced garlic, continue cooking for a further two minutes until the garlic is fragrant.

Add the toasted bread cubes, thoroughly mix it with the vegetable blend in the skillet. Take off the heat. The toasting of bread before using it in stuffing helps to prevent it from becoming mushy.

In a separate bowl, lightly beat the eggs. Add in the poultry seasoning, salt, pepper, and chopped fresh herbs.

Pour the egg mixture into the skillet with the bread and vegetables, stirring thoroughly to ensure the bread cubes are coated evenly. This will keep the stuffing moist and flavor-rich.

Now, it's time to stuff the chicken! Make sure your chicken is fully defrosted and cavity is clear. Spoon the stuffing into the chicken cavity loosely as it will expand while cooking.

Place the stuffed chicken on a roasting rack in a roasting pan. Cook for about 90 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). It's crucial not to overcook as it could dry out the chicken, so keep an eye on it.

Finally, carefully remove the roasted chicken from the oven and let it rest for 20 minutes before serving. This step ensures all juicy flavors are retained inside the bird. And remember to always remove and discard the stuffing before storing any leftovers; it ensures the chicken will remain safe to eat.