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Roast Chicken with Creole Stuffing

 Roast Chicken with Creole Stuffing
I've used this recipe ever since I roasted my first chicken. Our whole family looks forward to it. The combination of shrimp, sausage, ham, vegetables and seasonings makes the stuffing unique and delicious.
8 ServingsPrep: 50 min. Bake: 3 hours

Ingredients

  • 1-1/2 cups uncooked brown rice
  • 2 fresh Johnsonville® Mild Italian Sausage Links links
  • 2 tablespoons vegetable oil
  • 1 cup chopped onion
  • 5 garlic cloves, minced
  • 1/2 cup diced green pepper
  • 1/2 cup diced sweet red pepper
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 tablespoon lemon juice
  • 1 teaspoon dried basil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon hot pepper sauce
  • 1/2 teaspoon chicken bouillon granules
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 1/8 teaspoon dried thyme
  • 1-1/4 teaspoons salt, divided
  • 1 cup diced fully cooked ham
  • 1 cup cooked small shrimp, peeled and deveined, optional
  • 3 tablespoons minced fresh parsley
  • 1 roasting chicken (5 to 6 pounds)

2 of 2

Roast Chicken with Creole Stuffing (continued)

Ingredients (continued)

  • 1/2 teaspoon paprika
  • Dash pepper

Directions

  • In a large saucepan, cook rice according to package directions.
  • Meanwhile, in a skillet, cook sausages in oil until a thermometer
  • reads 160°. Remove sausages, reserving drippings. When cool
  • enough to handle, cut sausages in half lengthwise, then into 1/4-in.
  • pieces; set aside.
  • Saute onion, garlic and peppers in drippings until tender, about 4
  • minutes. Add the tomatoes, lemon juice, basil, sugar, hot pepper
  • sauce, bouillon, chili powder, pepper, thyme and 1 teaspoon salt;
  • cook and stir for 5 minutes. Add to the cooked rice. Stir in ham,
  • shrimp if desired, parsley and sausage; mix lightly.
  • Just before baking, stuff the chicken with about 3-1/2 cups stuffing.
  • Place remaining stuffing in a greased 1-1/2-qt. baking dish; cover
  • and refrigerate. Place chicken on a rack in a roasting pan; tie
  • drumsticks together. Combine paprika, pepper and remaining salt; rub
  • over chicken.
  • Bake, uncovered, at 350° for 1-1/2 hours, basting every 30
  • minutes. Cover and bake 1-1/2 hours longer or until juices run
  • clear. Bake additional stuffing for the last 40 minutes of baking
  • time, uncovering during the last 10 minutes. Yield: 8 servings (8
  • cups stuffing).
Nutritional Facts: 1 serving (1 each) equals 472 calories, 24 g fat (6 g saturated fat), 106 mg cholesterol, 766 mg sodium, 27 g carbohydrate, 2 g fiber, 36 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.