INGREDIENTS

INSTRUCTIONS

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
Preheat the oven to 400 degrees.
In a large saute pan, heat the oil. When the oil is hot, brown the ground
pork and chorizo for about 3 minutes. Add the onions, celery, and bell
peppers and saute for 5 minutes, or until the vegetables are wilted.
Place the bread in a large glass rectangular baking dish and cover with the
chicken stock over the bread. Soak the bread for about 10 to 15 minutes.
Remove the bread from the stock and squeeze each slice of bread, reserve
the remaining stock. Combine the bread and remaining stock with the sauteed
mixture. Mix well. Season the dressing with salt, cayenne and a pinch of
crushed red pepper. Stir in the parsley. Cook, stirring, for 2 to 3
minutes. Remove from the heat and cool completely.
After the mixture has cooled, stir in the egg. Season the entire chicken
with Emeril's Essence. Stuff the cavity of the chicken with the stuffing.
Using butchers twine, tie the chicken to secure the cavity, legs and wings.
Place the chicken in the oven and roast for about 1 hour. Reduce the heat
to 375 degrees and continue to cook for 1 hour or until the meat starts to
fall off the bones and the juices run clear. Remove the chicken from the
oven and carve the chicken into serving portions. Serve the roasted chicken
with the stuffing.
This recipe yields 4 to 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A79 broadcast 10-21-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-08-1997
Recipe by: Emeril Lagasse

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