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Roast Chicken with Corn Bread Dressing Recipe

Roast Chicken with Corn Bread Dressing Recipe

6 servings

We have baked the dressing in a casserole, if baked in the chicken, it would absorb unwanted fat from the chicken juices.



1 roasting chicken

Vegetable cooking spray

1 teaspoon dried rosemary leves

Corn Bread Dressing


For Corn Bread Dressing

3/4 cup each: chopped onion, sliced celery

1/4 cup coarsely chopped pecans

1/2 teaspoon each: dried sage, rosemary, and thyme leaves

Salt and pepper, to taste

3 cups corn bread stuffing mix

1 1/2 cups reduced-sodium chicken broth

1 egg, lightly beaten


Spray chicken with cooking spray; sprinkle with rosemary. Roast chicken on rack in roasting pan at 375 degrees until meat thermometer inserted in thickest part of thigh registers 170 degrees (chicken leg will move freely and juices will run clear), about 1 1/2 hours. Let chicken stand 10 minutes before carving. Serve with Corn Bread Dressing.


To Make Corn Bread Dressing:

Saute onion, celery, pecans, and herbs in lightly greased large skillet until vegetables are tender, about 5 minutes; season to taste with salt and pepper. Combine with stuffing mix in large bowl; add chicken broth and egg and toss. Spoon into greased 2-quart casserole and cover. Bake, covered at 375 degrees until hot, about 45 minutes.

Per Serving:

Calories: 258

% of calories from fat: 22

Fat (gm): 6.1

Saturated fat (gm): 1.6

Cholesterol (gm): 57.9

Sodium (mg): 548

Protein (gm): 24.4

Carbohydrate (gm): 25.3

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