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Chicken with Potato Stuffing Recipe
Chicken with Potato Stuffing Recipe photo by Taste of Home

Chicken with Potato Stuffing Recipe

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Meet the Cook: This is a great Sunday meal or "company dish" - as long as you're prepared with second helpings! My husband and I have two sons...3 and almost 1. We live in the country. He is a large-animal veterinarian; I give music lessons. -Carla Kreider, Quarryville, Pennsylvania
TOTAL TIME: Prep: 45 min. Bake: 2-1/4 hours
MAKES:8 servings
TOTAL TIME: Prep: 45 min. Bake: 2-1/4 hours
MAKES: 8 servings

Ingredients

  • 6 medium red potatoes, cut into 1-inch cubes
  • 1 pound Johnsonville® Mild Italian Sausage Links links
  • 1 cup finely chopped onion
  • 1 tablespoon butter
  • 4 teaspoons dried parsley flakes, divided
  • 1 teaspoon salt
  • 3/4 teaspoon dried rosemary, crushed
  • 2-3/4 teaspoons dried thyme, divided
  • 1/2 teaspoon pepper
  • 1 roasting chicken (7 to 7-1/2 pounds)
  • 1 tablespoon canola oil
  • 1 cup water

Nutritional Facts

1 serving equals 651 calories, 38 g fat (11 g saturated fat), 183 mg cholesterol, 733 mg sodium, 16 g carbohydrate, 2 g fiber, 57 g protein.

Directions

  1. Cook the potatoes in boiling salted water until almost tender; drain and set aside. Cook the sausage in boiling water for 10 minutes; drain. Halve each sausage lengthwise, then cut into 1/2-in. pieces.
  2. In a large skillet over medium heat, cook and stir potatoes, sausage and onion in butter until sausage is browned and onion is tender. Add 2 teaspoons parsley, salt, rosemary, 3/4 teaspoon thyme and pepper.
  3. Stuff the chicken with the potato mixture. Place the remaining stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate until ready to bake.
  4. Place chicken in a roasting pan breast side up; brush with oil and sprinkle with remaining parsley and thyme. Add water to pan. Bake, uncovered, at 350° for 2-1/4 hours or until a thermometer inserted in stuffing reads 165° and a thermometer inserted in the thigh reads 180°.
  5. Bake stuffing in the baking dish for 45 minutes or until heated through and lightly browned. Remove chicken from oven; tent with foil. Let stand 15 minutes before removing stuffing and carving. Skim fat and thicken pan drippings for gravy if desired. Serve with chicken and stuffing. Yield: 8 servings.
Originally published as Chicken with Potato Stuffing in Country Woman March/April 1996, p33

Nutritional Facts

1 serving equals 651 calories, 38 g fat (11 g saturated fat), 183 mg cholesterol, 733 mg sodium, 16 g carbohydrate, 2 g fiber, 57 g protein.

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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