Chicken with Apple-Sausage Stuffing
Some sausages use fillers, such as cereal, soybean flour and dried milk solids, to use less meat. Be sure to read the package labels to guarantee the most value for your money for this Chicken with Apple-Sausage Stuffing recipe.
4 oz bulk pork sausage
1 (3 1/2 pound) chicken
2 Tbsp butter or margarine
2 Tbsp chopped green onions
3/4 cup herb-seasoned croutons
1/4 cup chopped peeled apple
1 Tbsp raisins
2 Tbsp chicken broth
1 tsp salt
Preheat oven to 400°F. Heat a large skillet over medium-high heat; add sausage. Cook, stirring continually, until browned and crumbly, about 5 minutes.
Heat a medium skillet over medium heat; add butter. Add green onions. Saute until tender, about 5 minutes. Mix croutons, apple, raisins, broth, green onions and sausage in a large bowl.
Sprinkle inside of chicken with 1/2 of salt. Fill cavity with stuffing; close with skewers. Sprinkle outside of chicken with remaining salt. Place chicken breast side down in a roasting pan.
Roast chicken for 30 minutes; turn. Roast, basting frequently, until meat thermometer registers 185 F or until juices run clear when meat is pierced with a knife, about 30 minutes.
Chicken with Apple-Sausage Stuffing tip: Since stuffing is such a popular dish, consider doubling the recipe and cooking the extra in a covered casserole for 45 minutes. You can freeze the extra unbaked stuffing to save time when you prepare this recipe again.