/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__03__03312012-199478-sunday-supper-roast-chicken-cornbread-sausage-stuffing-primary-bc7adc92bfc84820a3c93cb6d5c84299.jpg)
Roast Chicken with Cornbread and Sausage Stuffing Recipe
Ingredients (25)
- 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)
- 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
Directions
Learn how to make this recipe at Serious Eats