Dijon-Corn Bread Stuffed Chicken

Ingredients

• 3.5 lb broiler-fryer chicken 
• 0.3 cup grey poupon country dijon mustard divided
• 2 cups mushrooms fresh sliced
• 0.3 cup butter divided
• 6 oz stove top cornbread stuffing mix 
• 1.3 tsp thyme leaves dried divided
• 1.5 cups water 

Equipment

• sauce pan
• oven
• wire rack
• roasting pan
• aluminum foil

Directions

1. Heat oven to 375F.
2. Cook and stir mushrooms in 2 Tbsp. margarine in medium saucepan on medium-high heat 2 min. or until tender. Stir in water, 3 Tbsp. mustard and 1/4 tsp. thyme. Bring to boil.
3. Remove from heat. Stir in stuffing mix; spoon loosely into body cavity of chicken. Tie legs to tail. Twist wing tips under back.
4. Place chicken, breast-side up, on wire rack in shallow roasting pan. Melt remaining margarine; mix with remaining mustard and thyme.
5. Brush over chicken; cover loosely with foil.
6. Bake 1 hour 45 min. or until chicken is done (165F), removing foil for the last 45 min.
7. Let stand 10 min. before carving.