Not your average chicken and stuffing! We added hot cherry peppers to cornbread, then baked it inside an apricot-glazed roaster!
- 8 oz cornbread, such as from 4 mini loaves, cut into 3/4" cubes
- 1/4 c apricot preserves
- c drained sliced cherry peppers from jar, chopped
- 2 c baby spinach
- 2 scallions, chopped
- 3/4 c lower sodium chicken broth
- 1 roasting chicken, 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.