Cornbread Dressing Stuffed Chicken
First we select the finest chicken breast. A small incision is made using a sharp knife and a pocket is formed inside the breast. A sausage stuffer is used to inject delicious stuffing's into the pocket. Special seasonings are sprinkled over the product. The breast is vacuum sealed forcing the seasonings into the breast enhancing flavors and freshness.
First we brown beef, pork, and turkey giblets. Sauté onion, bell pepper, and other vegetables with that special Cajun seasoning. No, it does not taste like giblets. It is roux based. We mix this wonderful stock with cornbread to create a great Cajun spiced cornbread dressing.
DEFROST: Defrost over night in refrigeration or in cold tap water for 1/2 hour. Always follow safe handling instruction on the product label.
COOKING: Defrost first. Bake 1 Hour 15 minutes at 375 or until internal temperature of 165 degrees.
OTHER: Weighs 3lbs. 4 serving per chicken.