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Roast Chicken Stuffed With Fennel Sausage

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  Italian bread slice 4 , trimmed of crust
  Milk 1⁄4 Cup (4 tbs)
  Fennel sausage/Other italian-style sausage 8 Ounce, casings removed
  Chopped onion 1⁄4 Cup (4 tbs)
  Dried oregano 1⁄2 Teaspoon
  Diced mozzarella cheese 1⁄2 Cup (8 tbs)
  Whole roasting chicken 5 Pound (4 1/2 To 5 Pounds)
  Olive oil 1 Tablespoon

1. In a small bowl, soak bread in milk 5 minutes. Squeeze bread to remove excess liquid.
2. Crumble sausage meat into a small frying pan. Cook, stirring, over medium heat with 2 tablespoons water 2 minutes, or until no longer pink. Add onion, oregano, and bread; blend well. Remove from heat and set aside.
3. Preheat oven to 425°. Rinse chicken and pat dry inside and out. Add mozzarella cheese to sausage mixture. Spoon stuffing into cavity of chicken. Cross bone ends of legs and tie together with string. Rub skin with olive oil.
4. Place chicken in a roasting pan just big enough to fit. Roast 15 minutes. Turn heat down to 375° and roast, basting several times with any pan juices, 1 1/4 to 1 1/2 hours longer, or until juices run clear. Allow chicken to rest 10 minutes before carving.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6075 Calories from Fat 4052

% Daily Value*

Total Fat 451 g693.4%

Saturated Fat 133.9 g669.7%

Trans Fat 0 g

Cholesterol 1828.4 mg609.5%

Sodium 3812 mg158.8%

Total Carbohydrates 47 g15.7%

Dietary Fiber 7.2 g28.6%

Sugars 9.4 g

Protein 437 g873.4%

Vitamin A 88.1% Vitamin C 17.4%

Calcium 88.1% Iron 175.7%

*Based on a 2000 Calorie diet


Roast Chicken Stuffed With Fennel Sausage Recipe