Agree with suggested method. Another tip - cook to 165F internal temperature. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/stuffing-and-food-safety#:~:text=The%20stuffed%20meat%2C%20poultry%2C%20or,temperature%20of%20165%20%C2%B0F.
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45 minutes? An hour? I dunno, I'd just cook it until it reaches my preferred doneness.
I'd also substitute chicken stock for the water since you wouldn't be getting any poultry juices.
Best of luck.
Another tip - cook to 165F internal temperature.
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/stuffing-and-food-safety#:~:text=The%20stuffed%20meat%2C%20poultry%2C%20or,temperature%20of%20165%20%C2%B0F.