I very rarely cook this dressing inside the bird nowadays, especially with chicken where now I prefer to use this 1 hour method for juicy roast chicken. Instead I now make it in a small casserole dish in a low oven. The warming drawer in our stove is also hot enough on high to do this, You just need to ensure that it hits 175 - 185 degrees F on a meat thermometer if you are adding chicken stock as we do.
I increase the chicken stock to about 3/4 cup in this instance and cover the casserole dish with aluminum foil before adding the lid in order to help keep the moisture it. Give the dressing a toss, once or twice during the cooking time.
Making Newfoundland Dressing Stuffed Chicken Breasts.
When using the stuffing inside chicken breasts as pictured, I like to use the largest breasts I can find and preserve as much of the skin as possible. Usually, I debone the breasts myself, then I butterfly cut the breasts in order to open them up into as close a rectangular shape as possible. Then, I add the stuffing, fold it all together and use 3 pieces of butcher string to hold it all in place.
I rub the outside with a little olive oil, season with salt and pepper and open roast at 400 degrees F for about 40 - 45 minutes depending upon the size of the breasts. Always use a meat thermometer to ensure the inside middle temperature is 175 to 185 degrees F.