Lunch: Roasted Chicken with Sausage Stuffing 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)

Instructions

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.

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