Roast Chicken (or Turkey Breast) with Apple Raisin Sausage Stuffing

Have ahankering for Thanksgiving in June? Why not stuff a fresh, whole chicken (or just the turkey breast) from the poultry counter? You can even don your Pilgrim bonnet if you like.

1. Wrap in tin foil, place in a roasting pan and cook in a preheated 325-degree oven:

One fresh, whole chicken or tturkey breast

Meanwhile...

2. Slice up and brown in a large frying pan:

4 links of thick country sausage

You'll want to break up the sausages as they cook, stirring frequently. Drain in a colander and set aside.

3. Next, toast and cut into cubes:

6 slices of bread (This will be the base of your stuffing so be sure not to skimp.)

4. Sautee on low heat:

A pat of butter
2 carrots, diced
2 celery stalks, diced
1 onion, diced

5. Add sausage pieces to the mixture and then season with:

A pinch of fresh sage
A dash of celery salt
Salt and pepper to taste

6. Add to your pan and simmer on low, stirring frequently:

1/4 stick butter
The toasted bread cubes
Half a golden delicious apple, peeled and cubed
A handful of golden raisins
One small can of chicken broth

7. When everything is mixed well, remove stuffing from the frying pan, place in a baking dish and cook in the oven along with the chicken or turkey for about 15-20 minutes. You'll want to keep a close watch on the stuffing to make sure that the outside doesn't burn.

Serve with sliced meat of the bird of choice, and gravy. Now that's a meal to be thankful for!

Serves: 4-6.

Back to list of chicken recipes

Custom Search

Talk to Us! Submit a Recipe!

We look forward to hearing about your latest culinary creations, as well as getting ideas and feedback about the website. Please direct your comments and submit your recipes to: