Holiday Stuffed Chicken

Course Salad
Servings 4



  • 2 thick strips of bacon, minced
  • 1/2 cup finely chopped onion
  • 2 cups cooked wild rice
  • grated zest and juice of one fresh orange
  • 1/2 cup dried cherries or cranberries
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup chicken broth


  • 1 pkg (3 lb) whole chicken
  • 1/2 cup orange juice concentrate
  • 3 sprigs fresh rosemary


  • Preheat oven to 350F. In medium skillet, cook bacon and onions until onions are translucent. Stir in remaining stuffing ingredients; fill chicken with stuffing. Pour orange juice concentrate over chicken; top with rosemary. Bake 1 1/2-2 hours, until timer pops out. Let chicken rest 10 minutes, remove stuffing; carve.
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