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

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

Roast Chicken with Pecan Stuffing

Ingredients

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