Cornbread-Stuffed Chicken Recipe
Online Recipes for Everyday Cooking


Cornbread-Stuffed Chicken

4 cups lightly packed, cornbread (crumbled)
1 teaspoon plus 1/4 teaspoon salt
1 teaspoon ground black pepper
1 1/2 teaspoon dried basil
1 1/2 teaspoon chervil
1 1/2 teaspoon sage
1 teaspoon dried oregano
1 cup chopped onion
1/2 cup chopped fresh parsley
1/4 cup lightly salted butter (melted)
4 eggs yolks, lightly beaten
1/2 cup freshly grated parmesan cheese
1 1/2 cups ricotta cheese
6 to 7 pound roaster
4 large russet potatoes, peeled and cubed
2 tablespoons plus 1 tablespoons olive oil

To make stuffing, combine cornbread with 1 teaspoon, salt, 1/2 teaspoon pepper, 1/2 teaspoon basil, 1/2 teaspoon chervil, 1 teaspoon sage, and 1/2 teaspoon oregano. Toast in 225-degree F oven 1 1/2 hours, stirring occasionally. (do not brown crumbs, but dry completely)

Toss cornbread mixture with onion, 1/2 cup chopped parsley, the butter, egg yolks, and cheeses. Chill stuffing thoroughly.

Raise oven temperature to 400 degrees. Combine potatoes with remaining 1/4 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon basil, 1 teaspoon chervil, 1/2 teaspoon sage and 1/2 teaspoon oregano. Toss with 1 teaspoon chervil, 1/2 teaspoon sage and 1/2 teaspoon oregano. Toss with 2 tablespoons oil. Place in oiled, deep baking dish or roasting pan with cover.

Stuff chicken. Brush with remaining 1 tablespoon oil. Set on potatoes.

Cover tightly and bake 1 hour, or until potatoes are tender. Remove potatoes and reduce heat to 350 degrees F. Continue baking chicken, uncovered, 1 hour longer, or until juices run clear when thigh joint is pierced with fork. Baste occasionally with pan juices. Remove chicken to ovenproof platter; let stand in turned-off oven about 15 minutes.

Meanwhile, reheat potatoes; arrange around chicken. Skim fat from pan drippings, add hot water if needed, and drizzle juices over chicken.

Garnish with parsley sprigs.


Back to Chicken Recipes Index        Back to Razzle Dazzle Recipes

Our Other Recipe Sites

That's My Home and

Razzle Dazzle Recipes

Copyright �2002 - 2012