Festive Roast Chicken With Tennessee Country Sausage Stuffing

1. 1

   Remove giblets and neck from hen; reserve for other uses. Rinse hen thoroughly with cold water; pat dry.

2. 2

   Spoon Tennessee Country Sausage Stuffing lightly into neck cavity. Fold neck skin over stuffing; secure with a skewer. Lift wingtips up and over back, tucking under bird securely.

3. 3

   Spoon Tennessee Country Sausage Stuffing lightly into body cavity of hen, and secure with skewers; truss. Tie ends of legs to tail with string.

4. 4

   Place hen, breast side up, in a roasting pan; brush entire bird with oil. Insert meat thermometer in breast or meaty part of thigh, making sure it does not touch bone. Bake at 325u00b0 for 2 1/2 hours until meat thermometer registers 185u00b0 or until drumsticks are easy to move. Baste hen occasionally with pan drippings. If hen gets too brown, cover lightly with foil.

5. 5

   Transfer hen to serving platter; keep warm. Let stand 15 minutes before carving. Garnish with peach halves, crab apples, and parsley, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.