Cornbread Stuffed Chicken Recipe

Name: Cornbread Stuffed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9x9 inch) pan cornbread, cut into 1 inch cubes; 1 1/4 teaspoons salt, divided; 1 teaspoon ground black pepper, divided; 1 1/2 teaspoons dried basil, divided; 1 1/2 teaspoons dried parsley, divided; 1 1/2 teaspoons dried sage, divided; 1 teaspoon dried oregano, divided; 1 cup chopped onion; 1/2 cup fresh parsley, chopped; 1/4 cup margarine, melted; 4 egg yolks, lightly beaten; 1 (15 ounce) container ricotta cheese; 3/4 cup freshly grated Parmesan cheese; 4 large russet potatoes, peeled and cubed; 3 tablespoons olive oil, divided; 1 (6 pound) whole chicken

Servings: persons

1 (9x9 inch) pan cornbread, cut into 1 inch cubes
1 1/4 teaspoons salt, divided
1 teaspoon ground black pepper, divided
1 1/2 teaspoons dried basil, divided
1 1/2 teaspoons dried parsley, divided
1 1/2 teaspoons dried sage, divided
1 teaspoon dried oregano, divided
1 cup chopped onion
1/2 cup fresh parsley, chopped
1/4 cup margarine, melted
4 egg yolks, lightly beaten
1 (15 ounce) container ricotta cheese
3/4 cup freshly grated Parmesan cheese
4 large russet potatoes, peeled and cubed
3 tablespoons olive oil, divided
1 (6 pound) whole chicken

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).

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (9x9 inch) pan cornbread, cut into 1 inch cubes, 1 1/4 teaspoons salt, divided, 1 teaspoon ground black pepper, divided, 1 1/2 teaspoons dried basil, divided, and more.

Yes, Cornbread Stuffed Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cornbread Stuffed Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions