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Harvest Stuffed Chicken

This roasted chicken is easy enough to prepare every day, yet special enough for company. The corn bread and savory enhance the flavor of the homemade stuffing.
  • Total Time
    Prep: 20 min. Bake: 2-1/4 hours + standing
  • Makes
    6 servings

Ingredients

  • 1 package (8-1/2 ounces) cornbread/muffin mix, prepared as directed and crumbled or 3 cups crushed corn bread stuffing
  • 3 cups unseasoned stuffing croutons
  • 1/2 cup chopped celery
  • 1/2 cup chopped fresh mushrooms
  • 1/4 cup chopped sweet red pepper
  • 1/2 cup cubed fully cooked ham
  • 1/4 cup chopped green onions
  • 4 teaspoons minced fresh savory or 1 teaspoon dried savory
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons canola oil
  • 1 to 1-1/2 cups chicken broth
  • 1 roasting chicken (6 to 7 pounds)

Directions

  • In a large bowl, combine cornbread crumbs and croutons. In a large skillet, saute the celery, mushrooms, red pepper, ham, onions, savory, salt and pepper in oil until vegetables are tender. Add to crumb mixture. Stir in enough broth to moisten.
  • Stuff chicken. Place breast side up on a rack in a large roasting pan.
  • Bake, uncovered, at 350° for 2-1/4 to 3 hours or until a thermometer reads 180° for chicken and 165° for stuffing. Let stand for 10-15 minutes before removing stuffing and carving.
Nutrition Facts
1 each: 857 calories, 46g fat (11g saturated fat), 231mg cholesterol, 1244mg sodium, 43g carbohydrate (10g sugars, 2g fiber), 65g protein.

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