Sticky Chickens With Cornbread Dressing Recipe

Name: Sticky Chickens With Cornbread Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (4-lb.) whole chickens; 1 cup balsamic vinaigrette; 2 tablespoons butter; 6 green onions, chopped; 1/2 cup celery, chopped; 1 (8-oz.) bag cornbread stuffing; 1 (14.5-oz.) can chicken broth; 1/2 cup flat-leaf parsley, chopped; 1/2 teaspoon pepper; 1 (12-oz) jar molasses; 1 (2-oz.) bottle hot sauce; Garnish: flat-leaf parsley

Servings: persons

2 (4-lb.) whole chickens
1 cup balsamic vinaigrette
2 tablespoons butter
6 green onions, chopped
1/2 cup celery, chopped
1 (8-oz.) bag cornbread stuffing
1 (14.5-oz.) can chicken broth
1/2 cup flat-leaf parsley, chopped
1/2 teaspoon pepper
1 (12-oz) jar molasses
1 (2-oz.) bottle hot sauce
Garnish: flat-leaf parsley

1
Remove giblet packages from chickens, and reserve for another use. Rinse chickens, and pat dry; remove excess fat and skin. Place 1 chicken and 1/2 cup balsamic vinaigrette each in 2 large zip-top plastic freezer bags; seal and chill 8 hours, turning occasionally.
2
Remove chickens from vinaigrette, discarding vinaigrette; pat chickens dry.
3
Melt butter in a large skillet over medium heat; add chopped green onions and celery, and saute until tender. Remove from heat. Stir in cornbread stuffing, broth, chopped parsley, and pepper. Stuff each chicken with half of mixture, and tie ends of legs together with string; tuck wing tips under. Place chickens, breast sides up, in a roasting pan.
4
Stir together molasses and hot sauce. Brush chickens evenly with about 3 Tbsp. molasses mixture.
5
Bake at 350u00b0 for 1 hour and 45 minutes or until an instant-read thermometer inserted in thigh registers 180u00b0 and internal temperature in center of stuffing registers 190u00b0. Let stand 10 minutes. Garnish, if desired.

271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 (4-lb.) whole chickens, 1 cup balsamic vinaigrette, 2 tablespoons butter, 6 green onions, chopped, and more.

Yes, Sticky Chickens With Cornbread Dressing falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sticky Chickens With Cornbread Dressing

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