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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 905.05 Kcal (3789 kJ) | ||
| Calories from fat | 334.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.12g | 57% | |
|---|---|---|---|
| Cholesterol | 1285.47mg | 428% | |
| Sodium | 1412.63mg | 59% | |
| Potassium | 1480.56mg | 32% | |
| Total Carbs | 24.98g | 8% | |
| Sugars | 1.23g | 5% | |
| Dietary Fiber | 0.82g | 3% | |
| Protein | 107.77g | 216% | |
| Vitamin C | 95.2mg | 159% | |
| Vitamin A | 15.9mg | 530% | |
| Iron | 27.5mg | 153% | |
| Calcium | 85.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 102.63 Kcal (430 kJ) | ||
| Calories from fat | 37.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.21g | 57% | |
|---|---|---|---|
| Cholesterol | 145.76mg | 428% | |
| Sodium | 160.18mg | 59% | |
| Potassium | 167.88mg | 32% | |
| Total Carbs | 2.83g | 8% | |
| Sugars | 0.14g | 5% | |
| Dietary Fiber | 0.09g | 3% | |
| Protein | 12.22g | 216% | |
| Vitamin C | 10.8mg | 159% | |
| Vitamin A | 1.8mg | 530% | |
| Iron | 3.1mg | 153% | |
| Calcium | 9.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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