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Roast Chicken with Cornbread Stuffing

It is hard to deny that when it comes to roasting a chicken what some of us most look forward to is the stuffing. Instead of opting for the traditional stuffing, we’ve kicked it up a notch with this sweet and savoury cornbread style stuffing. After it’s finished roasting the result is a creamy chewy texture that is a delicious and creative treat.
Serves: 6
Prep Time: 30 min
Cook Time: 2 hours 30 min


1 whole chicken, 4 pounds
4 tbsp butter, melted
3 cups cornbread, day-old, cut into 1-inch pieces
¼ cup Spanish onion(s), finely diced
3 leaves sage, fresh, finely-chopped
4 tbsp pumpkin seeds (pepitas)
¼ cup raisins
¼ cup dried cranberries
1 clove garlic, minced
½ jalapeño pepper, minced
1 cup low-sodium chicken broth

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Preheat the oven to 375°F (190°C).

  2. Season the inside and the outside of the bird with salt and pepper. Let it rest on the counter for 15 minutes.

  3. Meanwhile, assemble the stuffing. In a large bowl combine together the cornbread, onion, sage, pumpkin seeds, raisins, garlic, jalapeno and chicken stock. Season with salt and pepper.

  4. Stuff both of the chicken’s cavities with the stuffing and make sure not to overstuff.

  5. Truss the bird using white kitchen string, and arrange it breast side up in a roasting pan. Brush the bird all over with the melted butter. Transfer to the rack in the middle of the oven. Roast for 30 minutes.

  6. Baste the chicken and reduce oven temperature to 350°F (175°C) and continue to roast for 2 hours or until a meat thermometer registers 180°F (82°C). Continue to baste the chicken every 20-30 minutes to help crisp the skin.

  7. Remove the chicken from the oven and allow it to rest for 10 minutes. Remove the stuffing from the bird before carving.

Nutrition Info

Per 435 g serving Amount
Protein58 g
Fat61 g
Saturated Fat20 g
Carbohydrate36 g
Fibre2 g
Sugar4 g
Cholesterol265 mg
Sodium800 mg
Per 435 g serving % Daily Value
Vitamin A20
Vitamin C2
Vitamin B661
Vitamin B1255