Name: Chicken with Potato Stuffing
Prep time: 45 min
Cook time: 45 min
Yield: 8
Ingredients: 6 medium red potatoes, cut into 1-inch cubes -; 1 pound Italian sausage 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 -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Chicken with Potato Stuffing

1. 6 medium red potatoes, cut into 1-inch cubes -

2. 1 pound Italian sausage links -

3. 1 cup finely chopped onion -

4. 1 tablespoon butter -

5. 4 teaspoons dried parsley flakes, divided -

6. 1 teaspoon salt -

7. 3/4 teaspoon dried rosemary, crushed -

8. 2-3/4 teaspoons dried thyme, divided -

9. 1/2 teaspoon pepper -

10. 1 roasting chicken (7 to 7-1/2 pounds) -

11. 1 tablespoon canola oil -

12. 1 cup water -

How to cook deliciously - Chicken with Potato Stuffing

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.