Roasted Chicken with Sausage Stuffing Recipe

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Roasted Chicken with Sausage Stuffing Recipe
Roasted Chicken with Sausage Stuffing Recipe photo by Taste of Home
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Roasted Chicken with Sausage Stuffing Recipe

Read Reviews
5 2 2
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 2-1/2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 2-1/2 hours

Ingredients

  • 1/2 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 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

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.
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.
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.
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. Yield: 6 servings.
Originally published as Roasted Chicken with Sausage Stuffing in Country Chicken Cookbook 1995, p56

Nutritional Facts

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

  • 1/2 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 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)
  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. Yield: 6 servings.
Originally published as Roasted Chicken with Sausage Stuffing in Country Chicken Cookbook 1995, p56

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MY REVIEW
Nanette User ID: 9103077 263205
Reviewed Mar. 8, 2017

"This was really good! I used Italian chicken sausage & removed the casing. I also made my own croutons & used about 6 cups. Very good with the gravy."

MY REVIEW
mjm9660 User ID: 3843464 18075
Reviewed Nov. 24, 2010

"I made this and then put it on my grill/smoker. The smoky flavor that the stuffing had was awesome. It will be my "dressing" from now on."

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