Ingredients

• 6 medium red potatoes cut in 1 inch cubes
• 1 pound Italian sausage Make sure it's gluten free!
• 1 cup chopped onion
• 1 tablespoon butter or margarine
• 4 teaspoons dried parsley flakes, divided
• 1 teaspoon salt
• 3/4 teaspoon dried rosemary
• 2-3/4 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1 whole chicken 7 to 7-1/2 pounds
• 1 tablespoon vegetable oil
• 1 cup water

Directions

Cook potatoes in boiling salted water until almost tender; drain and set aside. Cook sausage in boiling water for 10 minutes; drain. Halve each sausage lengthwise; then cut into 1/2 inch pieces. In a large skillet over medium heat, cook potatoes, sausage and onion in butter until sausage is browned and onion is tender. Add 2 tsp. parsley, salt, rosemary, 3/4 tsp. thyme and pepper. Stuff chicken. Place remaining stuffing in a greased 1 1/2 quart baking dish; cover and refrigerate. Place chicken in a roasting pan;brush with oil and sprinkle with remaining parsley and thyme. Add water to pan. Bake uncovered at 350 degrees for 1 1/2 hour. Place baking dish of stuffing in oven. Bake chicken and stuffing for 45 minutes or until meat thermometer reads 180 degrees. Thicken drippings of desired.