Chicken Stuffed With Mashed Turnips

• 6 medium turnips, peeled and cut in 1/2-inch cubes
• 1 medium baking potato, peeled and cut in 1/2-inch cubes
• 2 teaspoons unsalted butter
• 1 teaspoon salt
• Freshly ground pepper to taste
• 1 3 1/2-pound chicken

1. Place the turnips and potato in a saucepan and cover with water.
2. Bring to a boil over medium-high heat.
3. Reduce to a simmer and cook until the vegetables are tender, about 12 minutes.
4. Drain.
5. Puree in a food processor.
6. Stir in the butter, the salt and pepper to taste.
7. Preheat the oven to 450 degrees.
8. Stuff the cavity of the chicken with the mashed turnip mixture.
9. Use a trussing needle and twine to sew the cavity closed.
10. Place in a roasting pan.
11. Roast until the juices run clear when pricked in the thickest part of the leg, about 1 hour and 10 minutes.
12. Let stand for 10 minutes before carving.
13. Carve and serve with the mashed turnip stuffing.

baking potato, unsalted butter, salt, freshly ground pepper, chicken

Taken from cooking.nytimes.com/recipes/7862 (may not work)