Italian Sausage Stuffed Chicken
Serving Size / Yield
- 4 slices Italian bread, trimmed of crust
- 1/4 C. milk
- 8 oz. Italian sausage, casings removed
- 1/4 C. chopped onion
- 1/2 tsp. dried oregano
- 1/2 C. finely diced mozzarella cheese
- 1 whole roasting chicken, 4.5-5 lbs.
- 1 Tbs. olive oil
Soak bread in a small bowl filled with milk for 5 minutes. Squeeze bread to remove excess liquid. Crumble sausage meat into small frying pan. Cook it, stirring over medium heat, with 2 Tbs water for 2 minutes. Add onion, oregano and bread. Blend well. Remove from heat and set aside.
Preheat oven to 425 degrees. Rinse heat and pat dry inside and out. Add mozzarella to sausage mixture. Spoon stuffing into cavity of chicken. Cross bone ends of legs ans tie together with a string. Rub skin with olive oil.
Place chicken in a roasting pan just big enough to fit. Roast 15 minutes. Turn heat down to 375 degrees and roast, basting several times with any pan juices, 1 1/4 hours and 1 1/2 hours longer, or until juices run clear. Allow chicken to rest 10 minutes before carving.