Boneless Stuffed Whole Chicken with Cornbread Stuffing
I’ve partnered with Sanderson Farms to bring you a SHOWSTOPPING alternative to your standard Thanksgiving turkey. If you’re having a small gathering for the holiday or you just don’t like turkey you should try this recipe for Boneless Stuffed Whole Chicken with Cornbread Stuffing.
I started with a whole 100% natural Sanderson Farms chicken. I love that Sanderson Farms never adds salt or brine solutions to their chicken so they always have a clean taste and firm texture. No salt added means that I never have to worry about hidden sodium in my recipes.
Removing the bones from a whole chicken takes a bit of practice and effort but it is well worth it. Slicing through the middle of this chicken and exposing the savory stuffing inside will surely be a big hit on your holiday table.
Start by removing the wishbone, this makes it much easier to separate the breast meat from the bones. a sharp paring knife does the trick for this. Separate the wing from the body at the joint but leave the rest of the wing bones intact, Carefully work your way around the chicken with the tip of the knife pointed inward toward the chicken so you don’t puncture the skin. (If you do puncture the skin don’t get too upset. You can use some meat to cover the hole or seal it with a toothpick.)
Separate the thigh from the body at the thigh joint, then scrape the meat away from the bone.
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Use a heavy chef’s knife to break the leg at the ankle and pull the bones out of the chicken. Season the chicken inside and out before stuffing. Use a skewer to seal the cavity of the chicken with Cornbread Giblet and Sausage Stuffing (made with this recipe for Gluten Free Corn Bread) or your favorite stuffing recipe, then spoon the stuffing into the chicken. Close the other end with s skewer. Use a digital thermometer to monitor the internal temperature of the stuffing, it should reach 165 degrees when done.. The digital thermometer pictured below can be left in the chicken while it’s baking and set to alert you when your food has reached the proper temperature. Here is a link to the Polder Thermometer on Amazon.
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Rub the soft butter over the chicken and under the skin. Place the chicken on a rack in a roasting pan and roast at 350 degrees for about 1 hour to 1 1/2 hours, until the stuffing of the chicken and the temperature of the chicken in the thigh reach 165 degrees.
Let the chicken rest for 10 minutes before carving and serve with my recipe for Church Basement Collard Greens or Vegan Rainbow Swiss Chard
- 1 Whole Chicken
- 2 teaspoons Kosher Salt
- 1 teaspoon paprika
- 1 teaspoon granulated garlic
- 1 recipe of Cornbread Stuffing
- 2 tablespoons bufter
- Pre heat oven to 350 degrees
- Debone the chicken following the instructions above
- Combine salt, pepper, paprika and garlic powder
- Season the chicken inside and out with the salt mixture
- Stuff the chicken with the cornbread stuffing of your favorite stuffing
- Rub soft butter over the chicken and under the skin
- Place the chicken on a roasting pan with a rack
- Roast the chicken until the stuffing reaches 165 degrees approximately 90 minutes