Ingredients
1 package (8-1/2 ounces) cornbread/muffin mix, prepared as directed and crumbled or 3 cups crushed corn bread stuffing3 cups unseasoned stuffing croutons1/2 cup chopped celery1/2 cup chopped fresh mushrooms1/4 cup chopped sweet red pepper1/2 cup cubed fully cooked ham1/4 cup chopped green onions4 teaspoons minced fresh savory or 1 teaspoon dried savory3/4 teaspoon salt1/2 teaspoon pepper3 tablespoons canola oil1 to 1-1/2 cups chicken broth1 roasting chicken (6 to 7 pounds)
Preparation
In a large bowl, combine cornbread crumbs and croutons. In a large skillet, saute the celery, mushrooms, red pepper, ham, onions, savory, salt and pepper in oil until vegetables are tender. Add to crumb mixture. Stir in enough broth to moisten.
Stuff chicken. Place breast side up on a rack in a large roasting pan.
Bake, uncovered, at 350° for 2-1/4 to 3 hours or until a thermometer reads 180° for chicken and 165° for stuffing. Let stand for 10-15 minutes before removing stuffing and carving.
