Roast Chicken with Sausage-Apple Stuffing

Description
Who says chicken and sausage are pricey for everday cooking? This classic, red-hot poultry dish is made with real herbs and roasted to golden perfection including the stuffing, as it also keeps a warm, savory aroma with butter content and the chicken.

Ingredients

 * ½ cup plus 2 tablespoons butter
 * 1 cup chopped scallions
 * 1 teaspoon fresh thyme, chopped
 * 1 pound pork sausage
 * 1 teaspoon fresh sage, crushed
 * 1 egg, beaten
 * 1 teaspoon fresh rosemary, crumpled
 * 3 cups cubed, dried bread
 * 1 teaspoon pepper
 * 1 teaspoon salt
 * 1 roasting chicken, about 6 pounds
 * 3 tart apples, peeled, cored, and cubed

== Directions ==
 * 1) Melt butter in a small oven. Add half of the thyme, sage, rosemary, salt, and pepper; this is the herb butter. Set aside.
 * 2) In a large oven, melt 2 tablespoons butter over moderate heat. Add scallions and cook until wilted.
 * 3) Scrape butter and scallions into a large bowl. Set aside; add Sausage to the pan and cook, stirring to crumble until browned. Remove and use the scallion mixture for mixing the stuffing.
 * 4) Add egg, bread cubes, apples, scallion mixture, and the rest of the seasoning; just mix well.
 * 5) Loosely stuff chicken cavity and tie legs together. Save the rest of the stuffing. Place the chicken, breast side up, on a rack in an oven.
 * 6) Brush with the herb butter and roast until internal temperature is 175° C and the chicken is golden brown, basting every 30 minutes. Add extra stuffing during the last 30 minutes of roasting. Serve hot and plain over rice.

contributed by

 * World Recipes Y-Group