Roasted Chicken with Sausage Stuffing
TOTAL TIME: Prep: 20 min. Bake: 2-1/2 hours
YIELD: 6 servings.
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.
Ingredients
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1/2 pound bulk pork sausage
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1/2 cup chopped onion
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1/2 cup chopped celery
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1/2 cup diced sweet red pepper
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1 tablespoon butter
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5 cups unseasoned stuffing croutons
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1/4 cup minced fresh parsley
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1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
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1 teaspoon poultry seasoning
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1-1/2 to 2 cups chicken broth, divided
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1 roasting chicken (6 to 7 pounds)
Directions
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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.
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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.
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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.
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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.
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