Cornbread-Stuffed Chicken
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INGREDIENTS 4 cups lightly packed cornbread, crumbled
1 teaspoon plus 1/4 teaspoon salt
1 teaspoon ground black pepper
1-1/2 teaspoons dried basil
1-1/2 teaspoon chervil
1-1/2 teaspoons sage
1 teaspoon dried oregano
1 cup chopped onion
1/2 cup chopped fresh parsley
1/4 cup lightly salted butter, melted
4 egg yolks, lightly beaten
1/2 cup freshly grated Parmesan cheese
1-1/2 cups ricotta cheese
6 to 7 pound roaster
4 large russet potatoes, peeled and cubed
2 tablespoons plus 1 tablespoon olive oilTO MAKE STUFFING - Combine cornbread with 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon basil, 1/2 teaspoon chervil, 1 teaspoon sage, and 1/2 teaspoon oregano. Toast in a 225 degree oven for 1-1/2 hours, stirring occasionally (do not brown crumbs, but dry completely). Toss cornbread mixture with onion, 1/2 cup chopped parsley, the butter, egg yolks and cheeses. Chill stuffing thoroughly.
Raise oven temperature to 400 degrees.
Combine potatoes with remaining 1/4 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon basil, 1 teaspoon chervil, 1/2 teaspoon sage and 1/2 teaspoon oregano. Toss with 2 tablespoons oil. Place in oiled, deep baking dish or roasting pan with cover.
Stuff chicken - Brush with remaining 1 tablespoon oil. Set on potatoes. Cover tightly and bake 1 hour, or until potatoes are tender. Remove potatoes and reduce heat to 350 degrees. Continue baking chicken, uncovered, 1 hour longer, or until juices run clear when thigh joint is pierced with fork. Baste occasionally with pan juices.
Remove chicken to ovenproof platter; let stand in turned-off oven for about 15 minutes.
Meanwhile, reheat potatoes; arrange around chicken.
Skim fat from pan drippings, add hot water if needed, and drizzle juices over chicken. Garnish with parsley sprigs.
NOTES - There is enough stuffing here for 6 to 8 cornish hens; double the recipe for a small turkey.