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 Italian sausage 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 each: 651 calories, 38g fat (11g saturated fat), 183mg cholesterol, 733mg sodium, 16g carbohydrate (3g sugars, 2g fiber), 57g 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

Full-Bodied White Wine

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


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