Name: Roast Chicken Stuffed with Gruyère, Bread, and Sausage
Yield: Serves 4–6
Ingredients: 2 tsp minced fresh thyme; ½ tsp sea salt; 2 Tbsp unsalted butter; 2 Tbsp minced shallots; ¼ lb (125 g) bulk pork or chicken sausage; 3 oz (90 g) Gruyère cheese, cut into ¼-inch (6-mm) cubes; ½ tsp freshly ground pepper; 1 chicken, about 4 lb (2 kg); About 1½ cups (12 fl oz/375 ml) low-sodium chicken broth; 2 tsp chopped fresh flat-leaf parsley; 3–4 baguette slices, each 1 inch (2.5 cm) thick, cut into 1-inch (2.5-cm) cubes; 1 Tbsp unsalted butter, at room temperature

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

Gruyère is a good cheese to use for stuffing and for gratins because it both melts evenly and retains its essential character, adding that essence to the dish at hand. Here, it contributes extra flavor and texture to a traditional bread-and-sausage stuffing for roast chicken.