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1/4 cup melted butter
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 cup chicken broth
Directions
Preheat your oven to 375°F (190°C).
Rinse the chicken inside and out, and pat it dry with paper towels. Season the cavity with salt and pepper.
In a large bowl, combine the crumbled cornbread, onion, celery, melted butter, sage, thyme, and chicken broth. Mix until well combined.
Stuff the chicken cavity with the cornbread mixture, packing it in gently.
Place the stuffed chicken in a roasting pan, and season the outside with salt and pepper.
Roast the chicken in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
Let the chicken rest for 10 minutes before carving. Serve with your favorite sides.
Variations & Tips
For a bit of heat, add some chopped jalapeños to the cornbread stuffing. You can also mix in some cooked sausage for extra flavor. If you prefer a sweeter stuffing, add a handful of dried cranberries or raisins. For a more herbaceous flavor, increase the amount of sage and thyme, or add a bit of rosemary. If you’re short on time, you can use store-bought cornbread mix, but nothing beats the taste of homemade.
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