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. Amazing Chicken Recipes
Patricia Wells always has bottles of her house red, Clos Chanteduc, a red Rhôe blend, on hand, but at their last fall celebration, they sampled a rich white Rhôe. The clean fruity and floral flavors stand up nicely to the dense, rich sausage stuffing.