Roasted Chicken with Sausage Stuffing
Country Chicken Cookbook
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This roasted chicken not only has a down-home country flavor. It's attractive as well. Friends and family are always impressed when I put this on the table.
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 20 min. Bake: 2-1/2 hours
Ingredients:
- 1/2 pound bulk pork sausage
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup diced sweet red pepper
- 1 tablespoon butter
- 5 cups unseasoned stuffing croutons
- 1/4 cup minced fresh parsley
- 1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
- 1 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 to 2 cups chicken broth, divided
- 1 roasting chicken (6 to 7 pounds)
Directions:
In a large skillet, cook the sausage, onion, celery and red pepper in butter until sausage is no longer pink and vegetables are crisp-tender; do not drain.
Place croutons in a large bowl; add sausage mixture. Stir in the parsley, tarragon, poultry seasoning, salt and pepper. Stir in enough broth until stuffing is moistened and holds together.
Just before baking, loosely stuff chicken. Place with breast side up on shallow rack in a roasting pan. Pour 1/2 cup broth around chicken.
Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a meat thermometer reads 180° for chicken and 165° for stuffing, basting occasionally. Yield: 6 servings.