Already have an account?
Get back to the
Dinner

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!

Yields

6 - 6 serving

Total Time

Prep Time

Cook Time

Ingredients

  • 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

Instructions

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.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.