Not your average chicken and stuffing! We added hot cherry peppers to cornbread, then baked it inside an apricot-glazed roaster!
- Preheat oven to 350°F.
- Coat large roasting pan and 2-cup baking dish with cooking spray. Spread cornbread on rimmed baking sheet. Bake until lightly toasted, 8-10 minutes. Remove from oven; cool.
- Combine preserves and one-quarter of chopped cherry peppers; reserve.
- In large bowl, combine cornbread, spinach, scallions, and remaining cherry peppers; stir in broth. Spoon half of stuffing into chicken cavity.
- Transfer remaining stuffing to baking dish; cover. Transfer chicken to roasting pan.
- Roast chicken 2 hours, 30 minutes, or until thermometer inserted into thickest part of thigh away from bone registers 170°F., brushing several times with preserves mixture during last 15 minutes of cooking time.
- Place stuffing in oven 25 minutes before chicken is done; heat through, uncovering during last 10 minutes.
- Let chicken stand 15 minutes before carving. Serve with stuffing.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set