Roasted Chicken Stuffed with Sauerkraut, Served with Roasted Garlic Mashed potatoes and Horseradish Sauce

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)

Directions:

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:

• 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 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.

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.

Additional Steps:

• 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.