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Dijon-corn Bread Stuffed Chicken

  • Prep Time: 15 minutes (Total Time 2 hour minutes)
  • Serving Size: 6
  • 2 cups Sliced Fresh Mushrooms
  • 1/4 cup (1/2 stick) Margarine Or Butter, Divided
  • 1-1/2 cups Water
  • 1/4 cups GREY POUPON Country Dijon Mustard, Divided
  • 1-1/4 teaspoon Dried Thyme Leaves, Divided
  • 1 pkg. (6 ounce) STOVE TOP Cornbread Stuffing Mix
  • 1 Broiler-fryer Chicken (Three & Half Pounds)
  • PREHEAT oven to 375°F. Cook and stir mushrooms in 2 Tbsp. of the margarine in medium saucepan until tender. Stir in water, 3 Tbsp. of the mustard and 1/4 tsp. of the thyme. Bring to boil; remove from heat. Stir in stuffing mix. Spoon loosely into body cavity of chicken.

    MELT remaining 2 Tbsp. margarine in small saucepan. Stir in remaining 1 Tbsp. mustard and remaining 1 tsp. thyme. Brush over chicken. Tie legs to tail. Twist wing tips under back. Place, breast side up, on wire rack in shallow roasting pan. Insert instant read thermometer into center of an inside thigh muscle, being careful to not touch bone with end of thermometer. Cover chicken loosely with foil.

    BAKE 1 hour. Remove foil. Bake an additional 30 to 45 min. or until thermometer registers 180°F to 185°F. Cover chicken with foil. Let stand 10 min. before carving.


    Special Extra

    Bake any extra stuffing in separate baking dish along with the chicken, adding to oven for the last 30 min. of the chicken baking time. Store in refrigerator until ready to bake.

    Make it Easy

    Prepare stuffing mixture as directed. Do not use to stuff chicken; spoon into 1-qt. baking dish. Bake at 375?F for 15 to 20 min. or until heated through.