Tasty Tuesday ~ Stuffed Chicken With Apple Glaze

I wish I was forward thinking enough (about Tasty Tuesday!) to have a picture of this recipe, because it can be truly beautiful, but ... use your imagination. :) I like to gently lift the poultry skin and slide a piece of rosemary underneath. The skin becomes translucent as it roasts, and the rosemary shows through, creating a beautiful dish. I'll post a picture soon of this great trick.

Today's recipe for Tasty Tuesday and Tempt My Tummy Tuesday is perfect for fall and winter. I like to make it with a side dish of roasted white, red, or sweet potatoes and a green casserole with broccoli or beans. Add a yeast roll, and you are transported to Norman Rockwell's table! :) So, here's a recipe that is delicious for the eyes and the taste buds.

Stuffed Chicken with Apple Glaze

• 1 box of stuffing mix for chicken or turkey
• 1 cup of finely chopped apple
• 1/2 t. orange peel
• 1/4 c. raisins (you can leave these out if you don't like raisins)
  
• 1/4 c. celery
• 1/2 t. salt
• 1/4 t. pepper
• 2 T. cooking oil
  
• 1 roasting chicken
• Apple Glaze (recipe is next)

Prepare the stuffing according to the box directions. If you use chicken broth or "juice" from a can of vegetables, it will be even better. Add apple, peel, raisins and celery to stuffing. Wash chicken and pat dry, inside and out. (Here is where you would put the rosemary underneath, if you do that) Brush oil all over the skin of the chicken, or use your hands to rub it on. Sprinkle s&p over it. Cover lightly with foil and bake for 1 hour at 375 degrees. Brush the glaze over it, and bake uncovered 30 min. longer. Serves about 4-6. (I also like to toss in about 1/4 cup of chopped pecans or walnuts.)

Apple Glaze (SO easy)

• 1/2 cup apple jelly (this is clear)
• 1 T. lemon juice or orange juice
• 1/2 t. cinnamon

Mix all and simmer for 3 minutes or heat in the microwave until it starts to melt, then stir til all liquid. Yields about 1/2 cup.