Cornbread Stuffed Chicken Recipe -
Cornbread Stuffed Chicken Recipe
  • READY IN 3 hr

Cornbread Stuffed Chicken

Recipe by  

"Wonderful, tender, juicy chicken. Not to speak of how great the stuffing and potatoes are."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    1 hr
  • COOK

    2 hrs

    3 hrs


  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).
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Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2004

Really yummy, unusual stuffing! My whole family loved it. The only change I made was to add the potatoes during the LAST 45 min. or so with a little water around the chicken.

Most Helpful Critical Review
May 17, 2007

Definitely not worth the effort. Would have been better off simply roasting a chicken and cooking potatoes/stuffing separately. Really looked forward to having this for dinner, but my whole family was disappointed...let's go to Cici's...


8 Ratings

Nov 29, 2006

When you read this recipe you wonder how it could possibly be any good. And then you taste it. Wow! Unusual stuffing is moist and flavorful, potatoes are delicious, and the chicken makes a great comliment to finish off the meal. When I told my husband we needed ricotta for stuffing he thought I was nuts. He doesn't think that any more.

Mar 28, 2006

I really loved this stuffing; very unusual and unexpectedly delicious. I was very uncertain how it would turn out but was pleasantly surprised. I think I will make the stuffing alone as a side, as it stood out to me more than the chicken.

Jan 15, 2004

Kinda good. wierd stuffing though.

Dec 30, 2009

Delicious. The chicken is moist, the stuffing savoury and the potatoes flavourful. I used a large 4lb chicken and so had to bake it for 4 hours instead of just 2. Also, I rubbed the chicken in butter and made a braggs and brown sugar mix as the browning/basting juice. Everybody in my fam loves it! I'm still licking my fingers as I type on the greasy keyboard.

Nov 30, 2009

the chicken is just okay, the stuffing is really good.

May 03, 2015

Great gluten free stuffing. I didn't make the potatoes though. The chicken remained moist and juicy inside and crispy outside. The stuffing was delicious and was a treat on its own. Definitely worth the extra work that goes into it. I added some onion around the chicken. Thank you Kat for sharing your recipe.


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  • Calories
  • 954 kcal
  • 48%
  • Carbohydrates
  • 70.4 g
  • 23%
  • Cholesterol
  • 326 mg
  • 109%
  • Fat
  • 40.5 g
  • 62%
  • Fiber
  • 6.5 g
  • 26%
  • Protein
  • 74.6 g
  • 149%
  • Sodium
  • 1280 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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