Instructions: SERVES 6

In Italy they stuff chickens with potatoes and olives, so I developed this dish just for fun. It turned out to be delicious, and it is a complete meal in one package. Perfect for a family dinner.

Defrost the birds and pat dry with paper towels. Mix all other ingredients together to form a stuffing. Fill each bird and place on an oiled roasting rack. Bake at 375 for about 1 hour. Split the birds down the middle and serve a half to each guest.

These are so delicious and so heavy that I caution you about the rest of the menu. A light salad and perhaps some plain green vegetables would complete the meal.

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