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Roast Chicken with Cornbread Stuffing

Not your average chicken and stuffing! We added hot cherry peppers to cornbread, then baked it inside an apricot-glazed roaster!


6 - 6 serving

Total Time

Prep Time

Cook Time


  • such as from 4 mini loaves, cut into 3/4" cubes
  • 1/4 c. apricot preserves
  • chopped
  • 2 c. baby spinach
  • chopped
  • 3/4 c. lower sodium chicken broth
  • about 6 lbs.
  • 1 tsp. dry Cajun seasoning
  • 1/4 tsp. salt


Preheat oven to 350°F. 

Coat large roasting pan and 2-cup baking dish with cooking spray. Spread cornbread on rimmed baking sheet. Bake until lightly toasted, 8-10 minutes. Remove from oven; cool.

Combine preserves and one-quarter of chopped cherry peppers; reserve. 

In large bowl, combine cornbread, spinach, scallions, and remaining cherry peppers; stir in broth. Spoon half of stuffing into chicken cavity. 

Transfer remaining stuffing to baking dish; cover. Transfer chicken to roasting pan.

Roast chicken 2 hours, 30 minutes, or until thermometer inserted into thickest part of thigh away from bone registers 170°F., brushing several times with preserves mixture during last 15 minutes of cooking time.

Place stuffing in oven 25 minutes before chicken is done; heat through, uncovering during last 10 minutes. 

Let chicken stand 15 minutes before carving. Serve with stuffing.

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