October 3, 2011

Apple-Sausage Stuffed Chicken

Poultry Classics

40 mins.

1 3/4 to 2 hours

“Almost like Thanksgiving! But you can enjoy this pork sausage and apple-stuffed roast chicken any time of the year.”

1
Preheat oven to 350F. Lightly spray a 1-quart baking dish with nonstick cooking spray. Cook the sausage in a large skillet until browned. Drain and discard the fat. Add the apple juice and butter to the skillet. Bring to a boil. Remove from heat. Stir in the stuffing mix and apple until just moistened. Set aside.
2
Rinse the chicken and pat dry. Loosely spoon about 2 cups stuffing into the body and neck cavities. Skewer the neck skin to the back. Tie the legs together and twist the wing tips under the back.
3
Place the chicken, breast side up, on a rack in an ungreased shallow roasting pan. Brush the oil on the skin. Place the remaining stuffing in the prepared baking dish. Cover and refrigerate.
4
Roast the chicken until an instant-read meat thermometer inserted near the center of a thigh reads 180F and the stuffing reads 165F, 1 hour 45 minutes to 1 hour 55 minutes. Bake the stuffing in the covered baking dish alongside the chicken for the last 20 minutes. Transfer the chicken to a cutting board. Cover loosely with foil. Let stand for 10 minutes. Remove the skewer and string. Transfer the stuffing from the chicken to a serving bowl. Slice the chicken and serve with the stuffing.

For a roast chicken feast, serve with mashed potatoes, gravy and green peas. Apple pie is the perfect dessert.

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