Roast Chicken with Cornbread Stuffing

Not your average chicken and stuffing! We added hot cherry peppers to cornbread, then baked it inside an apricot-glazed roaster!

Recipe «Roast Chicken with Cornbread Stuffing» presented in category Recipes / Meat, to prepare this dish you will need no more 165 minutes. To make this dish at home by prescription from the author WomanWorld would need: 8 oz. cornbread such as from 4 mini loaves, cut into 3/4" cubes, 1/4 c. apricot preserves, c. drained sliced cherry peppers from jar chopped, 2 c. baby spinach, 2 scallions chopped , 3/4 c. lower sodium chicken broth, 1 roasting chicken about 6 lbs., 1 tsp. dry Cajun seasoning , 1/4 tsp. salt.

Ingredients:

• 8 oz. cornbread such as from 4 mini loaves, cut into 3/4" cubes 
• 1/4 c. apricot preserves 
• c. drained sliced cherry peppers from jar chopped 
• 2 c. baby spinach 
• 2 scallions chopped 
• 3/4 c. lower sodium chicken broth 
• 1 roasting chicken about 6 lbs. 
• 1 tsp. dry Cajun seasoning 
• 1/4 tsp. salt 

Instructions

1. Preheat oven to 350°F. 
2. 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.
3. Combine preserves and one-quarter of chopped cherry peppers; reserve. 
4. In large bowl, combine cornbread, spinach, scallions, and remaining cherry peppers; stir in broth. Spoon half of stuffing into chicken cavity. 
5. Transfer remaining stuffing to baking dish; cover. Transfer chicken to roasting pan.
6. 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.
7. Place stuffing in oven 25 minutes before chicken is done; heat through, uncovering during last 10 minutes. 
8. Let chicken stand 15 minutes before carving. Serve with stuffing.