Roast Chicken With Corn Bread Dressing
Recipe from Family Circle

Revive a time-honored tradition and roast a chicken for Sunday dinner. Your family will love the pecan and grape corn bread dressing as well as the sage-rubbed chicken.



by 3  people


add your rating
add a comment
 
savings in
 
Ingredients
    Corn Bread Dressing:
    • see savings
      On Sale
      4   
      packaged prepared corn muffins (about 1 pound)
    • see savings
      On Sale
      3/4  cup 
      chopped pecans
    • see savings
      On Sale
      1   tablespoon 
      butter
    • see savings
      On Sale
      1   small 
      onion, chopped
    • see savings
      On Sale
      1   rib 
      celery, diced (optional)
    • see savings
      On Sale
      2   medium-size 
      carrots, diced (about 1/2 cup)
    • see savings
      On Sale
      3/4  cup 
      seedless red grapes, halved
    • see savings
      On Sale
      3/4  teaspoon 
      salt
    • see savings
      On Sale
      1/2  teaspoon 
      black pepper
    • see savings
      On Sale
       
      Pinch cayenne
    • see savings
      On Sale
      1   teaspoon 
      chopped fresh sage
    • see savings
      On Sale
      1   
      egg
    Chicken:
    • see savings
      On Sale
      1   teaspoon 
      chopped fresh sage
    • see savings
      On Sale
      3/4  teaspoon 
      salt
    • see savings
      On Sale
      1/2  teaspoon 
      pepper
    • see savings
      On Sale
      1   tablespoon 
      butter, melted
    • see savings
      On Sale
      1   large 
      whole chicken (6 to 7 pounds)
    Gravy:
    • see savings
      On Sale
      1/2  cup 
      dry white wine
    • see savings
      On Sale
      3   tablespoons 
      all-purpose flour
    • see savings
      On Sale
      1   can 
      (14.75 ounces) chicken broth

    Directions
    1.
    Heat oven to 400 degrees F.
    Corn Bread Dressing:

    1.
    Cut muffins into 1/2-inch cubes, or crumble with fingers. Spread onto rimmed baking sheet with the chopped pecans.
    2.
    Roast in 400 degree F oven for 8 minutes or until fragrant. Remove from oven and let cool. Leave oven on 400 degrees F.
    3.
    Meanwhile, melt the butter in a medium-size skillet over medium-high heat. Add onion, celery if using, and carrot; cook, stirring frequently, for 7 minutes or until vegetables are softened. Add the red grapes; cook for 2 minutes. Season with 1/4 teaspoon of the salt, stirring to combine. Remove the skillet from the heat.
    4.
    Place muffin-pecan mixture in large bowl. Add vegetables, remaining 1/2 teaspoon salt, the black pepper, cayenne, sage and egg; stir to evenly moisten the dry ingredients.
    Chicken:

    1.
    Mix together the sage, salt, pepper and melted butter in a small bowl. Rinse chicken and pat dry. Rub butter mixture over the outside of the chicken and under the skin of the chicken breasts and thighs. Fill the cavity of the bird with the dressing, mounding slightly. Place any additional dressing into neck cavity. Tie the legs of the bird together with kitchen twine. Place chicken on a rack in a roasting pan.
    2.
    Roast in 400 degree F oven for 75 to 80 minutes or until instant-read thermometer inserted in the thickest part of the thigh without touching bone registers 180 degrees F. Remove the chicken to a platter and let rest for 10 minutes. Remove the dressing from the chicken and spoon into a serving bowl. Carve chicken into serving pieces. Keep warm.
    Gravy:

    1.
    Place the roasting pan on a stovetop burner set at medium-high heat. Add wine, using a whisk to scrape up any bits stuck to the bottom of the roasting pan. Sprinkle the flour into the pan; whisk until the mixture is smooth. Gradually add the chicken broth, whisking constantly. Simmer for 3 minutes. Taste and adjust the seasoning with salt and pepper if needed. Serve the gravy in a bowl or sauceboat with the chicken and dressing. Makes 8 servings.
    Nutrition information
    Per Serving: cal. (kcal) 722, Fat, total (g) 41, chol. (mg) 218, sat. fat (g) 10, carb. (g) 38, fiber (g) 4, pro. (g) 49, sodium (mg) 1099, Percent Daily Values are based on a 2,000 calorie diet
    Add Your Review
     Articles
    DIY Grilled Corn Bar
    ...Grilled corn is one of those dishes that graces the table of every summer get-together at our house.... But a big family means lots of opinions about how to make that corn just right. Luckily, one thing my... love it with a simple slathering of butter, and everyone seems to love margarita-style grilled corn... read more...
    Prime Produce: The Best Corn Recipes for Summer
    ... to make a vegetarian version of the salad. Roasted Corn, Black Bean & Mango Salsa Tracey of The Kitchen..., with tortilla chips, or as a topping for chicken or pork. Corn with Chile Cheese Mayo This spiced up version... to grilled chicken or fish. Sweet Corn Ice Cream Vianney of the Sweet Life blog whips corn into a delicious... read more...
    Mexican Corn Summer Pasta Salad
    ... food for me is Mexican corn. I thought it would be a nice twist to add some corn, quesco fresco..., and pinch of cayenne to our salad as well. Just peel back the corn husks, brush the cob with olive oil..., and season with salt and pepper. Then wrap the corn with aluminum foil and place on the grill over medium... read more...
    how tos

    shop our favorite products