Roast Chicken with Corn Bread–Sausage Stuffing

Ingredients

• 1/2 lb. (250 g) sweet Italian sausage, casings removed
• 3 Tbs. olive oil
• 1/2 yellow onion, chopped
• 2 celery stalks, chopped
• Kosher salt and freshly ground pepper
• 2 garlic cloves, minced
• 6 fresh sage leaves, chopped
• 1/4 cup (2 fl. oz./60 ml) dry white wine
• 5 cups (10 oz./315 g) corn bread cubes (1/2-inch/12-mm cubes; about three-fourths of an 8-inch/20-cm square pan of baked bread)
• 1 large egg, lightly beaten
• 1 cup (8 fl. oz./250 ml) low-sodium chicken broth
• 1 chicken, 5 to 6 lb. (2.5 to 3 kg)

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