Monsieur Henny's Roast Chicken
One holiday Patricia Wells' butcher, Roland Henny, filled her goose with this delicious sausage stuffing, which kept the meat beautifully moist as it roasted. Now she uses this simple blend in all kinds of birds. Since it's richer and meatier than typical American dressings, there's less of it, but if you want extra for the table, simply increase the stuffing ingredients by one-half and bake the extra stuffing in a buttered ovenproof dish at 375° for about 45 minutes.
Slideshow: Amazing Chicken Recipes