Cornbread Stuffed Chicken

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (9x9 inch) pan cornbread, cut into 1 inch cubes
• 1 1/4 teaspoons salt, divided
• 1 teaspoon ground black pepper, divided
• 1 1/2 teaspoons dried basil, divided
• 1 1/2 teaspoons dried parsley, divided
• 1 1/2 teaspoons dried sage, divided
• 1 teaspoon dried oregano, divided
• 1 cup chopped onion
• 1/2 cup fresh parsley, chopped
• 1/4 cup margarine, melted
• 4 egg yolks, lightly beaten
• 1 (15 ounce) container ricotta cheese
• 3/4 cup freshly grated Parmesan cheese
• 4 large russet potatoes, peeled and cubed
• 3 tablespoons olive oil, divided
• 1 (6 pound) whole chicken

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (177°C). Heat 1 tablespoon of the olive oil in a large skillet over medium heat, add the chopped onion and cook until soft, about 5 minutes. Stir in a portion of the salt, pepper, basil, parsley, sage and oregano, then remove from the heat.

2. In a large bowl, combine the cornbread cubes, fresh parsley and melted margarine. Add the onion mixture and toss well. Let cool slightly, then stir in the beaten egg yolks, ricotta and Parmesan until evenly mixed.

3. Toss the cubed potatoes with 1 tablespoon of the olive oil and a portion of the remaining salt and pepper. Spread them in a roasting pan or large baking dish.

4. Pat the chicken dry. Rub it inside and out with the remaining olive oil, salt, pepper and herbs. Loosely fill the body cavity and neck with some of the stuffing, do not pack it tightly, and tie the legs together with kitchen twine.

5. Spoon any leftover stuffing into a small baking dish. Set the chicken breast side up in the roasting pan among the potatoes and roast for about 2 hours, adding the extra stuffing dish for the last 30 minutes, until the thickest part of the breast and the center of the stuffing reach 165°F (74°C).

6. Let the chicken rest for 15 minutes before carving. Serve the chicken with the stuffing and potatoes.