Chicken Stuffed with Wild Rice, Collard Greens, and Sausage

Total Time:
2 hr 20 min
Prep:
20 min
Cook:
2 hr

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 (3-pound) chicken
  • Salt and freshly ground black pepper
  • Paprika
  • 1/2 cup turkey or pork sausage
  • 1 cup cooked wild rice
  • 1/2 cup cooked chopped collard greens
  • 2 tablespoons butter, melted
  • Assorted fresh herbs, for garnish, optional
  • Special Equipment: kitchen string
Directions
  • Preheat the oven to 375 degrees F.

  • Wash the chicken and pat it dry. De-bone the chicken, leaving the leg bones intact. Season chicken with salt, pepper, and paprika. Set aside.

  • In a small skillet, cook the sausage over medium-high heat, breaking it into pieces as it browns. Set aside.

  • Lay the chicken out, skin side down, in a baking pan. Layer the rice on top, then add the greens, and then cover with sausage.

  • Fold the leg back to reform its shape and truss chicken with the kitchen string.

  • Brush the chicken with the melted butter. Bake for 55 to 60 minutes, basting occasionally, until the chicken is golden brown and tender.

  • Garnish with fresh herbs, if desired.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    FNM Apple Raisin

    Not what you're looking for? Try:

    Apple-Raisin Stuffing

    Recipe courtesy of Food Network Kitchen