cornbread-stuffed-chicken

Cornbread Stuffed Chicken

7 Reviews Add a Pic
  • Prep

    1 h
  • Cook

    2 h
  • Ready In

    3 h
Kat
Recipe by  Kat

“Wonderful, tender, juicy chicken. Not to speak of how great the stuffing and potatoes are.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat oven to 225 degrees F (110 degrees C).
  2. Spread cornbread cubes out on a baking sheet. Sprinkle with 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon basil, 1/2 teaspoon dried parsley, 1 teaspoon sage and 1/2 teaspoon oregano. Toast cornbread mixture in preheated oven for 1 1/2 hours, stirring occasionally (do not crumble, but dry completely).
  3. In a large bowl, toss cornbread with chopped onion, fresh parsley, melted margarine, egg yolks, ricotta cheese, and Parmesan cheese. Increase oven temperature to 400 degrees F (200 degrees C).
  4. In a large bowl, toss potatoes with 1/4 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon basil, 1 teaspoon dried parsley, 1/2 teaspoon sage, 1/2 teaspoon oregano and 2 tablespoons oil. Place in oiled roasting pan.
  5. Fill chicken loosely with stuffing. If any is left over, put it in a greased baking dish. Brush with remaining 1 tablespoon olive oil. Cover, and bake for 1 hour, or until potatoes are tender. Reduce the heat to 350 degrees F. Leave the lid off, and bake for another hour, or until juices run clear. Baste chicken with pan juices every 15 minutes. If you have a baking dish of stuffing, bake it in the oven the last 30 minutes. When chicken is done, reheat the potatoes (I like to fry them in a little oil in a skillet to reheat).

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Reviews (7)

Rate This Recipe
WILLWORKFORFOOD
14

WILLWORKFORFOOD

Definitely not worth the effort. Would have been better off simply roasting a chicken and cooking potatoes/stuffing separately. Really looked forward to having this for dinner, but my whole family was disappointed...let's go to Cici's...

FIONASMUM
14

FIONASMUM

Really yummy, unusual stuffing! My whole family loved it. The only change I made was to add the potatoes during the LAST 45 min. or so with a little water around the chicken.

Angela Watts
10

Angela Watts

When you read this recipe you wonder how it could possibly be any good. And then you taste it. Wow! Unusual stuffing is moist and flavorful, potatoes are delicious, and the chicken makes a great comliment to finish off the meal. When I told my husband we needed ricotta for stuffing he thought I was nuts. He doesn't think that any more.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 954 cal
  • 48%
  • Fat
  • 40.5 g
  • 62%
  • Carbs
  • 70.4 g
  • 23%
  • Protein
  • 74.6 g
  • 149%
  • Cholesterol
  • 326 mg
  • 109%
  • Sodium
  • 1280 mg
  • 51%

Based on a 2,000 calorie diet

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