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Festive Roast Chicken With Tennessee Country Sausage Stuffing

Yield 4 to 6 servings


  • 1 (5 1/2- to 6-pound) baking hen
  • Tennessee Country Sausage Stuffing
  • 2 tablespoons vegetable oil
  • 1 (29-ounce) can peach halves, drained (optional)
  • 1 (18-ounce) jar spiced crab apples, drained (optional)
  • Fresh parsley sprigs (optional)

How to Make It

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

  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.

  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.

  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.

  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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