Yield
4 to 6 servings

How to Make It

Step 1

Remove giblets and neck from hen; reserve for other uses. Rinse hen thoroughly with cold water; pat dry.

Step 2

Spoon Tennessee Country Sausage Stuffing lightly into neck cavity. Fold neck skin over stuffing; secure with a skewer. Lift wingtips up and over back, tucking under bird securely.

Step 3

Spoon Tennessee Country Sausage Stuffing lightly into body cavity of hen, and secure with skewers; truss. Tie ends of legs to tail with string.

Step 4

Place hen, breast side up, in a roasting pan; brush entire bird with oil. Insert meat thermometer in breast or meaty part of thigh, making sure it does not touch bone. Bake at 325° for 2 1/2 hours until meat thermometer registers 185° or until drumsticks are easy to move. Baste hen occasionally with pan drippings. If hen gets too brown, cover lightly with foil.

Step 5

Transfer hen to serving platter; keep warm. Let stand 15 minutes before carving. Garnish with peach halves, crab apples, and parsley, if desired.

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