Chicken with Potato Stuffing |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Meet the Cook: This is a great Sunday meal or company dish - as long as you're prepared with second helpings! My husband and I have two sons...3 and almost 1. We live in the country. He is a large-animal veterinarian; I give music lessons. -Carla Kreider, Quarryville, Pennsylvania Ingredients:
6 medium red potatoes, cut into 1-inch cubes |
1 pound johnsonville® mild italian sausage links links |
1 cup finely chopped onion |
1 tablespoon butter |
4 teaspoons dried parsley flakes, divided |
1 teaspoon salt |
3/4 teaspoon dried rosemary, crushed |
2-3/4 teaspoons dried thyme, divided |
1/2 teaspoon pepper |
1 roasting chicken (7 to 7-1/2 pounds) |
1 tablespoon canola oil |
1 cup water |
Directions:
1. Cook the potatoes in boiling salted water until almost tender; drain and set aside. Cook the sausage in boiling water for 10 minutes; drain. Halve each sausage lengthwise, then cut into 1/2-in. pieces.
2. In a large skillet over medium heat, cook and stir potatoes, sausage and onion in butter until sausage is browned and onion is tender. Add 2 teaspoons parsley, salt, rosemary, 3/4 teaspoon thyme and pepper.
3. Stuff the chicken with the potato mixture. Place the remaining stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate until ready to bake.
4. Place chicken in a roasting pan breast side up; brush with oil and sprinkle with remaining parsley and thyme. Add water to pan. Bake, uncovered, at 350° for 2-1/4 hours or until a thermometer inserted in stuffing reads 165° and a thermometer inserted in the thigh reads 180°.
5. Bake stuffing in the baking dish for 45 minutes or until heated through and lightly browned. Remove chicken from oven; tent with foil. Let stand 15 minutes before removing stuffing and carving. Skim fat and thicken pan drippings for gravy if desired. Serve with chicken and stuffing. Yield: 8 servings.
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