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Roast Chicken Stuffed with Gruyere, Bread and Sausage
FOR THE STUFFING
2 TBS unsalted butter
2 TBS minced shallots
2 tsp minced, fresh thyme
1/2 tsp sea salt
1/2 tsp freshly ground pepper
1/4 LB bulk pork or chicken sausage
3 oz gruyere cheese cut into 1/4” cubes
3-4 baguette slices cut into 1”x1” cubes
2 tsp chopped, fresh flat-leaf parsley
1 1/2-2 cups low-sodium chicken broth
Carrie Cox
Author