Menu
Chicken with Stuffing Chicken with Stuffing
Roast Chicken with Creole Stuffing Roast Chicken with Creole Stuffing
Roasted Chicken with Basil-Rice Stuffing Roasted Chicken with Basil-Rice Stuffing
Sausage-Stuffed Chicken Sausage-Stuffed Chicken
Chicken with Potato Stuffing Chicken with Potato Stuffing
Chicken Breast with Stuffing Chicken Breast with Stuffing
Roast Turkey with Sausage-Cabbage Stuffing Roast Turkey with Sausage-Cabbage Stuffing
Chicken with Peach Stuffing Chicken with Peach Stuffing
Roasted Chicken with Veggies Roasted Chicken with Veggies
Bacon & Sausage Stuffing Bacon & Sausage Stuffing
Stuffing-Topped Chicken and Broccoli Stuffing-Topped Chicken and Broccoli
Roasted Chicken with Brown Gravy Roasted Chicken with Brown Gravy
Roasted Chicken Roasted Chicken
Stuffing-Coated Chicken Stuffing-Coated Chicken
Skillet Sausage Stuffing Skillet Sausage Stuffing
Cornbread Sausage Stuffing Cornbread Sausage Stuffing
Sausage-Stuffed Pork Roast Sausage-Stuffed Pork Roast
Chicken and Sausage Stew Chicken and Sausage Stew
Chicken and Stuffing Pie Chicken and Stuffing Pie
Chicken Stuffing Bake Chicken Stuffing Bake

Roasted Chicken with Sausage Stuffing

2 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 2-1/2 hours

Makes

6 servings

Updated: Jun. 30, 2023
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.
Roasted Chicken with Sausage Stuffing
Roasted Chicken with Sausage Stuffing Recipe photo by Taste of Home
Next Recipe

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

  1. 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.
  2. 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.
  3. Just before baking, loosely stuff chicken. Place with breast side up on a rack in a shallow roasting pan. Pour 1/2 cup broth around chicken.
  4. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 180° for chicken and 165° for stuffing, basting occasionally with pan juices.

Nutrition Facts

14 ounce-weight: 735 calories, 42g fat (13g saturated fat), 199mg cholesterol, 967mg sodium, 22g carbohydrate (2g sugars, 2g fiber), 63g protein.