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Chicken with Potato Stuffing

 Chicken with Potato Stuffing
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
8 ServingsPrep: 45 min. Bake: 2-1/4 hours


  • 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


  • 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.
  • 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.
  • Stuff the chicken with the potato mixture. Place the remaining

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Chicken with Potato Stuffing (continued)

Directions (continued)

  • stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate
  • until ready to bake.
  • 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°.
  • 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.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.