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[Photograph: Sydney Oland]

There's something spectacularly good about stuffing cooked inside a chicken. It's true that there are some complications to safely cooking a stuffed bird while keeping it moist. Brining your bird helps, as does using a fatty sausage and a moist cornbread. Make a simple cornbread, then dry it out in the oven just enough to keep it firm when adding the sausage and shallots.

Make the cornbread the day before, at the same time that you brine the chicken—it'll make assembling the dish the next day a snap. A simple white wine, a lovely chutney, and some steamed broccoli makes this meal a comforting Sunday Supper treat.

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Roast Chicken with Cornbread and Sausage Stuffing »

About the author: Sydney Oland lives in Somerville, Mass.  Find more information at sydneyoland.com (or read eatingnosetotail.com)

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