Cornbread stuffing flavored with mushrooms, Dijon mustard and thyme is baked inside a tender, juicy chicken for an elegant entrée.
What You Need
Original recipe yields 6 servings
2 cups sliced fresh mushrooms
1/4 cup margarine or butter, divided
1-1/2 cups water
1/4 cup GREY POUPON Country Dijon Mustard, divided
1-1/4 tsp. dried thyme leaves, divided
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
1 broiler-fryer chicken (3-1/2 lb.)
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Let's Make It
Heat oven to 375°F.
Cook and stir mushrooms in 2 Tbsp. margarine in medium saucepan on medium-high heat 2 min. or until tender. Stir in water, 3 Tbsp. mustard and 1/4 tsp. thyme. Bring to boil. Remove from heat. Stir in stuffing mix; spoon loosely into body cavity of chicken. Tie legs to tail. Twist wing tips under back.
Place chicken, breast-side up, on wire rack in shallow roasting pan. Melt remaining margarine; mix with remaining mustard and thyme. Brush over chicken; cover loosely with foil.
Bake 1 hour 45 min. or until chicken is done (165°F), removing foil for the last 45 min. Let stand 10 min. before carving.
To serve with more stuffing, prepare an additional package of STOVE TOP Stuffing as directed on package; spoon into separate baking dish. Refrigerate until ready to add to oven for the last 30 min. of the chicken baking time.
Make it Easy
Prepare stuffing mixture as directed; spoon into 1-qt. casserole sprayed with cooking spray. Add to oven for the last 20 min. of the chicken baking time.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 5g
Trans Fat 2g
Total Carbohydrates 23g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.