Best Yankee Girls Southern Roast Chicken With Cornbread Stuffing Recipes

Southern Cornbread Dressed-Up Chicken image

Provided by Food Network Kitchen

Time 1h40m

Yield 4 servings

Number Of Ingredients 13

4 strips thick-sliced bacon
2 large onions, thinly sliced
Kosher salt and freshly ground pepper
1 cup crumbled prepared cornbread
2 cups baby spinach
1 cup grated sharp cheddar cheese
1/4 cup pecan pieces
2 cloves garlic, minced
2 tablespoons dijon mustard
1/4 teaspoon freshly grated nutmeg
2 chicken halves, backbone removed (about 1 1/2 pounds each)
2 tablespoons unsalted butter, melted
1 tablespoon honey

Steps:

Preheat the oven to 375 degrees. Cook the bacon in a large ovenproof skillet over medium heat until crisp, about 7 minutes; transfer to a paper-towel-lined plate. Add the onions to the pan with 1 teaspoon salt and some pepper; cook over low heat until tender, about 5 minutes, scraping up the browned bits with a wooden spoon. Set the skillet aside.
Combine the cornbread, spinach, cheese, pecans, garlic, 1 tablespoon of the mustard, 1/2 teaspoon salt and the nutmeg in a medium bowl. Crumble in the bacon and toss gently. Stuff the mixture between the skin and flesh of each chicken half, making sure to cover the breast and thigh.
Place the chicken halves skin-side up on top of the onions in the skillet. Combine the butter and honey in a bowl and brush all over the chicken; season with salt. Roast in the oven until a thermometer inserted in the thigh registers 165, about 50 minutes. Transfer the chicken to a cutting board; let rest for 10 minutes. Whisk the remaining 1 tablespoon mustard into the onion mixture and set aside. Carve each chicken half and serve on a platter with the onions.

Yankee Girl's Southern Roast Chicken With Cornbread Stuffing image

Provided by Loves2Teach

Time 2h30m

Yield 5 serving(s)

Number Of Ingredients 12

1 (5 lb) whole chickens
4 cups day-old cornbread, broken into pieces (I use the recipe on the Alber's Cornmeal Box, except I use buttermilk instead of regular milk, and I)
1/2 cup chopped onion
1/2 cup chopped celery
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh Italian parsley
2 tablespoons olive oil
1/2 teaspoon fresh ground black pepper
2 teaspoons Old Bay Seasoning
1/2 cup coarsely chopped pecans
1 teaspoon kosher salt

Steps:

Preheat oven to 350.
Rinse chicken, remove excess fat from around the cavity and pat dry.
Rub inside and outside of chicken with one teaspoon Old Bay seasoning and set aside.
Spread corn bread pieces in a single layer on a baking sheet and toast in a 350 degree oven for about 15 minutes, or until they dry out a bit – not much longer than that.
Combine onion, celery, fresh herbs, pepper, olive oil and 1 teaspoon of the Old Bay seasoning in a mixing bowl.
When the cornbread crumbs are toasted enough, dump the hot bread into the celery onion mixture and combine.
Place the chicken in the bottom of a small roasting pan that has a cover.
Stuff the cavity and the sides of the chicken with the stuffing – you need to separate the skin a bit from the sides to get the stuffing in next to the leg/thigh pieces – also stuff some into the neck cavity.
Tie the legs together to hold the stuffing in with kitchen twine.
Drizzle the chicken with oil, sprinkle with salt and a little more Old Bay if you like.
Cover the pan and roast at 350 for about 1 and 1/2 hours, then uncover, insert a thermometer close to the leg/thigh joint without touching the bone- you're looking for it to read 180 degrees- it will be very close at this point.
Roast a little longer uncovered until chicken is nicely browned and the thermometer reads 180 degrees.
Allow the chicken to rest about 10 to 15 minutes before carving- this step keeps it juicy.
Enjoy.

Chicken and Cornbread Dressing image

Provided by Deep South Dish

Time 55m

Number Of Ingredients 18

3 cups cooked, shredded chicken
1 pan cornbread, cooked and crumbled (about 6 cups)
4 slices sandwich bread, toasted and crumbled
1/2 cup (1 stick) of butter
1 medium onion, chopped
1 cup chopped celery
1 teaspoon kosher salt, or to taste
1/2 teaspoon Cajun seasoning (like Slap Ya Mama) {affil link} or to taste, optional
1/4 teaspoon freshly cracked black pepper, or to taste
1 teaspoon sage, Bell's seasoning {affil link}, or homemade copycat, optional
1 teaspoon poultry seasoning
4 to 6 cups chicken stock/broth, as needed
3 large eggs, beaten
Additional butter, sliced, optional
1/2 cup fat (bacon drippings, cooking oil, butter, or a combination)
1/2 cup all-purpose flour
2 cups (more or less) room temperature chicken or turkey stock or broth (Kitchen Basics recommended) {affil link}
Kosher salt and freshly cracked black pepper, to taste

Steps:

Preheat oven to 350 degrees F. Butter a 9 x 13 inch oblong baking dish and set aside.
In a large bowl, combine the cornbread and bread.
In a separate skillet, sauté veggies in butter and add seasonings; let cool. Add to cornbread mix. Add 4 cups of the broth and let stand 5 minutes. Add the beaten eggs; gently toss.
Spoon half of the dressing in the prepared baking dish, top with the shredded chicken and top with the remaining dressing; spread out, but do not pack down.
Dot the top with slices of butter, and bake uncovered, for about 40-45 minutes, or until light golden brown on top. Cook longer for a crunchy consistency on top. Let rest 5 to 10 minutes before serving.
For the gravy, heat the fat in a cast iron skillet over medium high heat. Stir in flour, cooking and stirring with a wooden spoon until fully incorporated. Continue cooking, stirring constantly until mixture turns a very light brown color.
Turn heat to medium and slowly begin adding in at least half of the stock, stirring constantly until fully incorporated, adding more stock as needed to reach the desired consistency.
Taste, season with salt and pepper as desired. Drizzle over individual servings of the chicken and dressing.

Baked Chicken Breasts With Cornbread Stuffing image

Provided by Marie

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

6 boneless skinless chicken breast halves (1 1/2 lbs total)
1/4 teaspoon garlic powder
salt and pepper
1 (8 ounce) package cornbread stuffing mix
1 (8 ounce) can whole kernel corn, drained
1 cup boiling water
1/4 cup butter, melted
1 (10 3/4 ounce) can cream of celery soup
1/3 cup milk
1 teaspoon chopped fresh parsley

Steps:

Preheat oven to 375°.
Spray a 9 x 13 baking dish with nonstick spray.
Season chicken breasts with garlic powder, salt and pepper and place in single layer in baking dish.
In a large bowl, combine stuffing mix, corn, water and melted butter.
Mix well and spoon over the chicken.
Combine soup, milk and parsley and mix well.
Pour over the stuffing, cover and bake for 35 minutes.
Uncover and bake for 8 to 10 more minutes until stuffing is golden.