Cornbread-Stuffed Roast Chicken
Thanks to Nancy Wise of Little Rock, Arkansas, who shared this company-ready recipe. Dijon mustard adds depth to the flavor!
2 c. sliced mushrooms
4 T. butter, divided
1-1/2 c. water
4 T. Dijon mustard, divided
1-1/4 t. dried thyme, divided
6-oz. pkg. cornbread stuffing mix
3-1/2 lb. chicken
In a skillet over medium heat, sauté mushrooms in 2 tablespoons butter until tender. Stir in water, 3 tablespoons mustard and 1/4 teaspoon thyme; bring to a boil. Remove from heat; stir in stuffing mix and spoon loosely into chicken. Place chicken in a roasting pan. Melt remaining butter in a small saucepan. Stir in remaining mustard and thyme; brush over chicken. Cover chicken loosely with aluminum foil and bake for one hour at 375 degrees. Uncover and bake an additional 30 to 45 minutes, or until juices run clear when pierced. Let stand for 10 minutes before slicing. Serves 6.