Cornbread Stuffed Chicken

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Chicken Brine
1 cups water
1 cup ice
½ cup sugar
¼ cup salt

16 oz. chicken meat
12 oz. heavy cream
1 ea. Egg white
½ tsp. salt
Chopped sage


9 oz. stone-ground cornmeal
1 Tbsp. Sugar (optional)
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 ea. Egg
2 cups buttermilk

½ apple small dice
¼ each onion minced
Chopped sage


Chicken Brine
Bring the water to a boil
Dissolve the sugar and salt in water
Add ice
Allow brine to cool to 40 degrees
Add chicken and soak for 24 hours

Mix the dry ingredients.
Add the egg and buttermilk.

Saute the onion and apple until translucent.

Add the sage and 3 oz. cornbread batter.

Cook over medium heat until done.

Allow to cool and combine with chicken forcemeat.

Remove the skin from the dark meat. Bone out all of the dark meat. The bones and any non-usable trim should be used to prepare stock.

Reserve the boneless breasts. Process the dark meat, tenderloin and all other usable scraps in a food processor, add the egg white and continue to process until it is a smooth paste, but do not allow it to exceed 40 degrees F.

Add the heavy cream and salt and sage. Pulse the machine on and off just until the ingredients are blended.

Pass through a drum sieve to ensure all connective tissue has been removed.

Combine the forcemeat with the apple/cornbread mixture.

Make a pocket in each chicken breast and fill with stuffing.

Sear in hot pan.

Bake in 400 degree oven for 25 – 30 minutes or until an internal temperature of 165 F is reached.

Let rest for ten minutes before slicing.


4 portions


Main Dish, Poultry

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Association of Nutrition & Foodservice Professionals