Roast Chicken with Sausage-Apple Stuffing

ROAST CHICKEN WITH SAUSAGE-APPLE STUFFING

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

Melt butter in a small oven. Add half of the thyme, sage, rosemary, salt, and pepper; this is the herb butter. Set aside. In large oven (14 deep) melt 2 Tbs. butter over medium heat. Add scallions and cook until wilted. Scrape butter and scallions into a large bowl. Set aside. Add sausage to pan and cook, stirring to crumble until browned. Remove and add to scallions. Add egg, bread cubes, apples and the rest of the seasoning; mix well. Loosely stuff chicken cavity and tie legs together. Save the rest of the stuffing. Place chicken, breast side up, on a rack in oven. Brush with herb butter and roast with 22 coals top and 19 bottom until internal temp. is 175 degrees and chicken is golden brown basting every 30 minutes. Add extra stuffing during last 30 minutes of roasting.

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