Serves: 4
Total Calories: 593
Heat the oven to 375°F. Chop the sausage into small pieces and cook in a dry skillet over medium-high heat until the bottom of the skillet is glazed with fat. Add the onion and sauté until the onion is tender and the sausage is cooked through. Stir in 3/4 cup of the apple juice and the stuffing mix until blended.
Spoon the stuffing into the chicken and place on an oiled rack in a metal roasting pan. Roast for 1 hour. Brush 1/4 cup of the remaining apple juice over the top and roast until a thermometer inserted into the thickest part of the thigh registers 165°F, another 15 to 20 minutes.
Remove the chicken to a cutting board. Spoon or pour off most of the fat from the pan drippings. Place the roasting pan over medium-high heat, add the remaining 1/2 cup apple juice to the pan, and combine with the drippings by scraping any bits stuck to the bottom of the pan into the juice.
Carve the chicken into serving pieces and spoon the stuffing into a serving bowl. Serve the chicken topped with pan juices and with stuffing on the side.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Roasted Chicken With Apple Sausage Stuffing recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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