Ingredients
1/2 pound bulk pork sausage1/2 cup chopped onion1/2 cup chopped celery1/2 cup diced sweet red pepper1 tablespoon butter5 cups unseasoned stuffing croutons1/4 cup minced fresh parsley1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon1 teaspoon poultry seasoning1/2 teaspoon salt1/4 teaspoon pepper1-1/2 to 2 cups chicken broth, divided1 roasting chicken (6 to 7 pounds)
Preparation
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 with breast side up on a rack in a shallow roasting pan. Pour 1/2 cup broth around chicken.
Bake, 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.
