Ingredients:
Chicken
- 1 each 5-6 pound chicken
- ¼ Cup of German Hahnchen chicken spice rub
- Olive oil to coat chicken
Sauerkraut Stuffing
- 3-4 Tablespoons Olive oil
- 2 cups drained fresh sauerkraut (Substitute with canned, jarred or bagged)
- Reserve the sauerkraut juice for the horseradish sauce
- ½ cup diced smoked turkey kielbasa (Hillshire Farms or Eckrich)
- 1/3 cup of diced onion
- 1 clove diced garlic
- ¼ cup of beer, chicken broth or water
- Black pepper to taste
Roasted Garlic
- 1 whole head of fresh garlic
- 1-2 Tablespoons of olive oil
- Aluminum foil to wrap and bake
Roasted Garlic Mashed Potatoes
- 3 pounds redskin potatoes cleaned
- 1 clove roasted garlic
- 1 ½ sticks of salted butter (room temperature)
- ½ cup of buttermilk (Marberger is the best)
- 1 teaspoon salt
- Substitutions: You can use regular milk or sour cream if you do not have buttermilk
Horseradish sauce
- ½ cup sour cream
- ¼ cup Dukes mayonnaise
- 1 Tablespoon of reserved sauerkraut juice
- 2 Tablespoons of fresh ground horseradish
- Mix in bowl and reserve (Prepare the day before so flavors can blend)
Preparation
Preheat oven to 375 degrees F
Sauerkraut Stuffing
- Preheat pan on Medium High
- When pan is hot add olive oil
- Add diced turkey kielbasa and brown
- Once turkey is browned add diced onion
- Add garlic and stir
- Add beer or other liquid once onions and garlic is translucent (deglaze the pan)
- Add fresh sauerkraut and saute on until all ingredients are hot, remove from heat and let cool to touch
Roasted Garlic
- Peel excess skin off of the garlic
- Cut the bottom off of the garlic
- Coat entire head of garlic with olive oil and make sure you add some olive oil into the garlic where it was cut off
- Wrap with aluminum foil
Chicken
- Dry chicken with paper towels (inside and out)
- Coat with olive oil by rubbing the oil over the entire bird
- Liberally coat the entire bird with German Seasoning
- Stuff chicken
- Attach the Turbo Trusser
- Place the chicken in a roasting pan with a rack that has been coated with cooking spray
Roasted Garlic Mashed Potatoes
- Quarter the potatoes
- Simmer until done and drain water
- Add roasted garlic
- Add room temperature butter
- Add room temperature buttermilk, sour cream, milk or water
- Beat with electric mixer until it as your desired consistency
Steps
- Stuff chicken and install the Turbo Trusser
- Place the middle oven rack place chicken in 375 degree F oven for 15 minutes
- Place roasted garlic pouch on the same rack as the chicken and roast for 1 to 1 ½ hours or until soft.
- After 15 minutes reduce heat to 350 degrees F
- Cook potatoes while chicken and garlic are roasting
- Remove garlic from oven when done and let cool to touch (Open the pouch and let cool)
- Squeeze garlic into pan or bowl with potatoes and whip with mixer to your desired consistency
- Roast chicken to at least 160 degrees F internal temperature
- Remove chicken, let rest for 10-15 minutes
- Remove Turbo Trusser and stuffing
- Serve with Horseradish Sauce and Roasted Garlic Mashed Potatoes