Roasted Chicken Stuffed with Nut Stuffing

This tender chicken is a real time-saver on a busy pre holiday week. A simple blend of seasonings and a nutty stuffing makes it a snap to prepare, and it smells heavenly as it roasts.

Ingredients

3/4 teaspoon onion salt

3/4 teaspoon celery salt

3/4 teaspoon seasoned salt

1/2 teaspoon pepper

2 broiler/fryer chickens (3 to 4 pounds)

1 1/2 cups Farm Fresh Nuts Dry Roasted Georgia Pecans chopped

1 1/2 cups Farm Fresh Nut English Walnuts Halves chopped

1 cup Farm Fresh Nuts Dry Roasted Slivered Almonds Unsalted

1 tablespoon dried thyme

2 teaspoons fresh thyme leaves

1 teaspoon ground cinnamon

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2 cups rough bread cubed

2 sticks (1 cup) unsalted butter, cut into small pieces

Stir in the pecans, walnuts, chestnuts, dried and fresh thyme, cinnamon, salt and pepper. Add the butter and microwave the mixture until the butter is melted and the nuts are fragrant about 2 minutes. Stir the mixture together and set aside.

Directions

Preheat oven to 400°. Mix seasonings.

Place chickens on a rack in a roasting pan, breast side up. Rub seasonings over outside and inside of chickens. Tuck under wings; tie together drumsticks. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours. (Cover loosely with foil if chickens brown too quickly.)

Remove from oven; tent with foil. Let stand 15 minutes before carving.