Roast Chicken with Sausage Stuffing

Our first dinner for the New Years’ 2012 Whole30 inspired by the chicken-roasting-leading-lady herself, Julia Child.  Simply decadent.


2 lbs Ground Pork Sausage
Olive Oil for cooking
1 large Onion, chopped
3 Carrots, grated
3 Stalks Celery, chopped
1 c Fresh Cranberries
1/4 t Cayenne Pepper
1 t Paprika
2 Cloves Garlic, minced
1 t Thyme
Salt and Pepper to taste

In a large pot, brown sausage in oil.  Add vegetables and seasoning and cook until tender, then let simmer on medium-low heat for 15 minutes.  Drain and let cool.


1, 4 lb Whole Chicken
Olive Oil
Salt and Pepper to taste

Wash chicken with cool water and pat dry.  Remove gizzards and neck from cavity.  Spoon stuffing into cavity and tie the legs with twine.

Place breast side up in a greased baking dish.  Brush with olive oil and season with salt and pepper.  Bake at 350 degrees for 1 hour, 30 minutes or until internal temperature reaches 165 degrees.  Baste the chicken every 30 minutes or so with pan juices.  After removing from the oven, cover with foil and let sit for 10 minutes before serving.

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4 thoughts on “Roast Chicken with Sausage Stuffing

  1. Camilla

    It was so good. The added benefit of the sausage stuffing is that it makes GREAT drippings, so basting was key to making it as moist and tender as it was. It also made a ton of leftovers, so we'll see what kind of kick-ass chicken salad I can get from this bad boy…

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