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Sunday, August 27, 2017

Chicken and Dressing



I'm from the south where we are pretty particular about our dressing being "dressing" and not "stuffing."  If you've tasted both, you know that there is a big difference and I do not care for the stuffing version.  This recipe has a few steps but it is worth the effort.  Now that it is almost September I am offering more fall type dishes for my Tastes Like Home business.  I plan to pair this dish with sweet potato casserole and homemade apple pie.  There is sage is this recipe, which I personally prefer in my dressing.  This dish comes with chicken mixed in, but you could leave that out if you want to make this for a side dish to go with your turkey or ham for the holidays.


Ingredients:
4 cups cooked, chopped chicken
3/4 cup chopped onion
1/2 cup chopped celery
canola oil
crumbled cornbread (see recipe below)
3 1/2 cups chicken broth
1 can cream of chicken soup
2 eggs, well beaten
1 tsp salt
1/2 tsp pepper
1/2-1 Tbsp ground sage
Cornbread:
2 cups cornmeal
1 egg
1/4 cup oil
1 1/2 cups milk
1 Tbsp sugar

Directions:
1.  Preheat oven to 425 degrees.  Combine all cornbread ingredients and pour into greased 9 x 13 baking dish. Bake for 25 minutes.
2.  Preheat oven to 350 degrees.
3.  Saute onions and celery in oil until tender.
4. In a large bowl, combine sautéed vegetables, crumbled cornbread, broth, soup, eggs, salt, pepper, and sage.  Mix well.
5.  Stir in chicken.
6.  Pour into greased 9 x 13 baking dish. Bake for 45 minutes to one hour.


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