Roast Chicken with Pecan Stuffing

Name: Roast Chicken with Pecan Stuffing
Yield: Yield: 4 or More Servings.
Cuisine: United States
Ingredients: Freshly ground pepper to taste; 1 egg, lightly beaten; Salt to taste, if desired; 1 cup tousled pecans; 1 onion, peeled and quurtered; ¼ cup water; ½ pound bulk sausage; 2 tablespoons butter, or the fat rendered from the inner chicken fat; 1 roasting chicken (about 3½ pounds), with giblets; 1 cup fine, fresh bread crumbs; ¼ cup finely chopped parsley; 1 tablespoon loosely packed leaf sage; 1 cup finely chopped onion

Preparation info

Yield:
4 or More
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

1 roasting chicken (about 3½ pounds), with giblets
2 tablespoons butter, or the fat rendered from the inner <

Americas
United States
Dinner

Method

Preheat the oven to 400 degrees.
Remove the gizzard, heart, and liver from the chicken. Cut away and discard the tough outer membrane of the gizzard. Chop the soft, fleshy part of the gizzard, heart, and liver.
Heat the butter in a saucepan and