Mustard-glazed roast chicken with Waldorf stuffing

Mustard-glazed roast chicken with Waldorf stuffing

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(3 ratings)

Prep: 20 mins Cook: 1 hr, 40 mins


Serves 4 - 6
A few extra vegetables will turn this recipe into a Sunday lunch spread - get ahead by making the stuffing in advance

Nutrition and extra info

  • Freeze uncooked stuffing only

Nutrition: per serving (6)

  • kcal734
  • fat52g
  • saturates16g
  • carbs21g
  • sugars6g
  • fibre3g
  • protein45g
  • salt2.5g
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  • 1 large chicken (about 2kg/4lb 8oz)



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp wholegrain mustard
  • roast potatoes and vegetables, to serve (optional)

For the stuffing

  • 3 celery sticks, finely chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 red apple, cored and finely chopped



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 100g walnut, chopped



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 100g fresh breadcrumb, handful reserved for the topping
  • 400g sausagemeat (6 sausages)
  • 1 medium egg
  • handful parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 tbsp wholegrain mustard
  • 25g butter, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…


  1. Heat oven to 190C/170C fan/gas 5. To make the stuffing, mix together all the ingredients, except the butter, in a large bowl with some seasoning. Scrunch with your hands until well combined.

  2. Season the chicken all over and put in a roasting tin. Smear with the butter and put on the middle shelf of the oven for 50 mins.

  3. Meanwhile, grease a 20 x 30cm roasting tin. Press in the stuffing, then sprinkle with the reserved breadcrumbs and dot with the butter.

  4. Brush the chicken with the mustard, transfer it to a lower shelf and roast for 40 mins more until cooked through and the juices run clear. Put the stuffing on the top shelf at the same time and cook for 40-50 mins until golden and crisp.

  5. Leave the chicken to rest for 10 mins, then serve with the stuffing, along with roast potatoes and veg, if you like.

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Comments (3)

kingthorpe's picture

Wonderful recipe! more delicious cold too.

fugeela's picture

superb, waldorf stuffing is great alternative to the classic. will be making it on it's own

janegoodfood's picture

The mustard flavour did not really come through on the chicken but the stuffing was excellent, a meal in itself and made excellent sandwiches the following day for lunch.

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