Dairy Farmers of Canada

Roast Chicken & Stuffing Recipe with Gravy

Impress friends and family with a traditional roast chicken stuffed with a delicious bread stuffing for even more flavour and served with a thick gravy. This recipe is taken from the 1995 Milk Calendar.

  • Prep: 15 min - 20 min
  • Cooking: 1 h 30
Yields 6 servings
Roast Chicken & Stuffing Recipe with Gravy


  • Bread Stuffing
  • 2 tbsp (30 mL) butter
  • 1 small onion finely chopped
  • 1 rib celery chopped
  • 4 cups (1 L) stale bread cubes
  • 1/2 tsp (2 mL) dried sage or poultry seasoning
  • 1/2 cup (125 mL) Milk
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (1 mL) pepper
  • 1 chicken (3 lb/1.5 kg)
  • Gravy
  • 1/3 cup (80 mL) water
  • 2 tbsp (30 mL) butter
  • 3 tbsp (45 mL) all-purpose flour
  • 3/4 cup (180 mL) juices from chicken or chicken broth
  • 3/4 cup (180 mL) Milk
  • Salt and pepper to taste
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Bread Stuffing:

Heat butter in a small skillet. Add onion and celery. Cook 3 to 4 min. Combine with bread cubes. Add sage, milk, salt and pepper. Cool mixture. Spoon stuffing loosely into the cavity of the chicken. (If there is any extra stuffing, bake separately in a baking dish covered with foil.)

Place chicken, breast side up, in a roasting pan. Sprinkle with salt and pepper. Roast, uncovered, in a preheated 350 °F (180 °C) oven for 1 1/2 hrs or until thoroughly cooked. Baste chicken every 20 min with pan juices. Remove chicken from pan. Remove stuffing from chicken. Keep warm separately.


Add water to pan and scrape off any bits from the bottom. Reserve juices.

Melt butter in a small saucepan. Stir in flour. Cook 3 to 4 min until lightly browned. Whisk in reserved juices or stock and milk. Bring to a boil. Cook approx 5 min until mixture thickens. Season with salt and pepper to taste.

To serve, carve chicken and serve with gravy and stuffing.

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