Can you believe that it’s the middle of November already? Next week, Thanksgiving will be here.
I bet you are looking for Thanksgiving meal ideas for the holiday. I know I am. I love to eat all those Thanksgiving comfort food though out the next couple months.
Last week I made my family a lemon garlic rosemary whole chicken with cauliflower stuffing. It was so good! The chicken and stuffing tasted amazing together. I didn’t realize it at the time, but when I put my chicken in my dutch oven, I accidentally put it in upside down. lol Oh well. It still tasted really good. I have made cauliflower rice before, so I was really excited to try the cauliflower stuffing. I loved the flavor and it tasted like real stuffing.
Below are my recipes for the chicken and stuffing:
Lemon Garlic Rosemary Chicken
Serving size: 4-5
Ingredients:
- 1 (3.5 lbs) whole chicken, pat dry
- 1/4 cup butter, melted
- 5 garlic cloves, minced
- 2 TBSP rosemary
- salt and pepper to taste
- 2 TBSP lemon juice (extra drizzled on top)
- 1/2 – 1 onion, sliced
Directions:
- Preheat oven at 475 degrees.
- Melt butter in small bowl in microwave.
- Add garlic, rosemary, salt, pepper, and lemon juice to butter; set aside.
- Add onions to the bottom of a dutch oven; season with salt and pepper.
- Once butter mixture has harden, spread with your hands over the chicken and underneath the skin.
- Place chicken in dutch oven.
- Drizzle extra lemon juice over the chicken and onions.
- Roast chicken in the oven for 15 minutes (uncovered).
- Reduce heat to 350 degrees; cook for 20 minutes per pound (approximately 70 minutes for 3.5 lbs).
- Chicken is cooked once juice run clear.
Cauliflower Stuffing
Serving size: 5-6
Ingredients:
- 1/4 cup butter
- 1/2 onion, diced
- 1 carrot, diced
- 1-2 celery, diced
- 2-3 mushrooms, diced
- 1 bag (16 oz) cauliflower pieces
- salt and pepper to taste
- sprinkle rosemary
- sprinkle parsley
- 1/2 cup chicken broth
Directions:
- Melt better in large pot.
- Add onions, carrots, and celery; cook for 7-8 minutes.
- Add cauliflower, mushrooms, and seasonings; cook for 8-10 minutes.
- Add chicken broth; simmer for 10-15 minutes or until cauliflower is tender and broth is absorbed.
- Add extra rosemary, parsley, salt, and pepper as needed.
Enjoy! You’ll definitely enjoy this for your next meal.