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Roast Chicken with Cornbread and Sausage Stuffing

See full recipe on: Serious Eats



Ingredients

For the brine:
2 quarts cold water
1/2 cup table salt or 3/4 cup kosher salt
2 tablespoons sugar
12 black peppercorns
2 bay leaves
1/2 lemon
1 chicken (about 4 pounds)
For the cornbread: (see note above)
1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 cup vegetable oil
1 cup milk
1 egg, beaten
For the stuffing:
1 pound bulk sausage (casing removed if necessary)
1 shallot, finely chopped
1 1/2 cups low-sodium store-bought or homemade chicken stock
1/2 cup minced fresh parsley leaves
Kosher salt and freshly ground black pepper

Nutrition 4 servings

Per Serving % Daily Value
Calories 1,900
Fat 120g 184%
Carbs 88g 29%
Protein 110g 221%
Fiber 3g 14%
Cholesterol 461mg 153%
Sodium 6,880mg 286%
     
Fat
Carbs
Protein

Preparation






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