Cornbread Stuffed Chicken

Method5 steps · about 4 hr

1. 1

   Step 1: Preheat oven to 225 degrees F (110 degrees C).

2. 2

   Step 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).

   Toast cornbread · 90 minUses 1 (9x9 inch) pan cornbread, cut into 1 inch cubes · 1 teaspoon salt for cornbread · 1/2 teaspoon black pepper for cornbread · 1/2 teaspoon basil for cornbread · 1/2 teaspoon dried parsley for cornbread · 1 teaspoon sage for cornbread · 1/2 teaspoon oregano for cornbread

3. 3

   Step 3: In a large bowl, toss cornbread with chopped onion (1 cup), fresh parsley (½ cup), melted margarine (¼ cup), egg yolks (4), ricotta cheese, and Parmesan cheese (¾ cup). Increase oven temperature to 400 degrees F (200 degrees C).

   Uses Toasted herb-seasoned cornbread · 1 cup chopped onion · ½ cup fresh parsley, chopped · ¼ cup margarine, melted · 4 egg yolks, lightly beaten · 1 (15 ounce) container ricotta cheese · ¾ cup freshly grated Parmesan cheese

4. 4

   Step 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.

   Uses 4 large russet potatoes, peeled and cubed · Remaining 1/4 teaspoon salt for potatoes · Remaining 1/2 teaspoon pepper for potatoes · Remaining 1 teaspoon basil for potatoes · Remaining 1 teaspoon dried parsley for potatoes · Remaining 1/2 teaspoon sage for potatoes · Remaining 1/2 teaspoon oregano for potatoes · 2 tablespoons olive oil for potatoes

5. 5

   Step 5: Loosely fill the chicken with stuffing and place it in the roasting pan with the potatoes. Put any leftover stuffing in a separately greased baking dish. Brush the chicken with the remaining 1 tablespoon olive oil. Cover and roast at 400°F (200°C) for 1 hour. Reduce the oven to 350°F (175°C), uncover and roast for about 1 hour more, basting with pan juices every 15 minutes. Bake any separate stuffing during the final 30 minutes. Continue as needed until a food thermometer reads 165°F (74°C) in the thickest breast and thigh and in the center of both the chicken stuffing and any separately baked stuffing; potatoes should be tender. Reheat the potatoes if needed, optionally in a little additional olive oil.

   Roast covered 60 minutes, then uncovered 60; baste every 15 · 120 minUses 1 (6 pound) whole chicken · Fill chicken loosely; bake any remaining stuffing separately · Seasoned potatoes in oiled roasting pan · Remaining 1 tablespoon olive oil for brushing chicken · Greasing fat as needed for any separate dish of leftover stuffing (source does not specify type) · Additional olive oil only if desired for reheating potatoes