Roasted Stuffed Chicken with Maltese Sausage Stuffing

Roasted Stuffed Chicken with Maltese Sausage Stuffing

Roasted Stuffed Chicken with Maltese Sausage Stuffing

• 1 large roasting chicken (or capon)


• 2 Fresh Maltese pork sausage


• 1/2 cup chopped onion


• 1/2 cup chopped celery


• 1/2 cup diced sweet red pepper


• 1 tablespoon butter


• 5 cups unseasoned stuffing croutons


• 1/4 cup minced fresh parsley


•  1/4 teaspoon dried tarragon


• 1 teaspoon poultry seasoning


• 1/2 teaspoon salt


• 1/4 teaspoon pepper


• 1-1/2 to 2 cups chicken broth, divided

• Remove sausage skin and cut into small pieces.


• 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 stuffed chicken with breast side up on a rack in a shallow roasting pan.


• Pour 1/2 cup broth around stuffed chicken.


• Bake stuffed chicken, 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.