INGREDIENTS
* 4 skinless, boneless chicken breast halves
* 1 (16 ounce) package dry corn bread mix
* 1 (1 pound) loaf day-old white bread, torn into small pieces
* 4 tablespoons margarine
* 1/2 cup chopped onions
* 1/2 cup chopped celery
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1/8 teaspoon garlic powder
* 2 teaspoons poultry seasoning
* 1/2 teaspoon ground black pepper
* 6 eggs
DIRECTIONS
1. Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
2. Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
3. Preheat oven to 350 degrees F (175 degrees C).
4. In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
5. Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
6. Bake in the preheated oven 30 minutes, or until golden brown.Does anyone have a good recipe for chicken and dressing like it is made in the South?
I'm from the south, and I don't really have a recipe. It's just one of those things I go in the kitchen and make. This recipe is very similar to what I make though. I don't put hard boiled eggs in mine.
12 servings
Ingredients
--------------DRESSING------------------
1 Pan Cornbread
8 Slices white bread, toasted
1 Onion, Chopped
2 Ribs celery, Chopped
2 Eggs, hard Boiled
4 Eggs, slightly beaten
3 c To 4 c chicken/turkey broth
1/2 Stick margarine
1 tb Crumbled sage leaves
Salt
Pepper
-------------CORNBREAD------------------
1 1/2 c White self-rising cornmeal
3/4 c Flour
1 Egg, slightly beaten
1 c Buttermilk
Instructions
1. DRESSING: Crumble cornbread and toasted bread in a large bowl. Add onion, chopped boiled egg and chopped celery. Add boiling broth to mixture. Add crumbled sage leaves. Salt and pepper to taste. Add raw eggs and melted margarine. Blend well. Pour into a buttered baking dish and bake at 425 degrees for 20 to 30 minutes.
2. CORNBREAD: Mix cornmeal, flour, eggs, and buttermilk in a bowl. Pour into a well greased pan. Bake at 425 degrees for 20 to 25 minutes or until done.
NOTE: I like more sage, some one else may like less.
We also make a giblet gravy to ladle on the individual servings of dressing. It's kind of like a roux
1/2 stick (1/4 c butter or margarine)
1/4 c flour
chicken or turkey broth
4 boiled eggs
chicken or turkey giblets (thats the organ parts,: heart, liver, gizzard usually found inside the bird in a packet)
Chop up giblets and slice eggs, set aside. In a sauce pan on med heat, melt the butter, add in the flour and stir until blended. Add in about 2 to 3 cups broth. continue to stir until thickened. Remove from heat and add chopped and sliced ingredients.
Hi !!!
This is very similar to the Chicken %26amp; Cornbread Dressing that I make. I usually just add a bit of this %26amp; that (I make this dinner without a structured recipe), but since I found this recipe ';online';, I think that it will be great for you to go by and be able to enjoy how we (I'm a native Texan) enjoy our Chicken %26amp; Cornbread Dressing...ENJOY!!!
Chicken and Cornbread Dressing
Submitted by Lloyd Rushing of Texas City, Texas USA
1 chicken, approximately 3 1/2 pounds
Water to boil chicken
1 1/2 tablespoons salt
1 tablespoon black pepper
1 tablespoon garlic powder
2 celery stalks, chopped
2 cups chopped green onions, divided
Double batch of baked cornbread
6 slices white bread or 4 large biscuits (I always use bread)
12 hardboiled eggs
*ONCE YOU HAVE THE CORNBREAD DRESSING MIXED UP %26amp; READY TO GO INTO THE OVEN, ADD 1- 1 1/2 TABLESPOONS OF GROUND SAGE (OR TO YOUR TASTE) AND THEN STIR IT INTO THE DRESSING ...NOW YOUR DISH IS READY TO BE BAKED.
Place chicken in a large pot and cover with water. Add salt, black pepper, garlic powder, and chopped celery. Boil chicken until almost tender, add 1/2 cup of the chopped green onions and cook until chicken is tender. Remove chicken to a platter to cool.
In another pot, crumble up cornbread, and white bread or biscuits. Add enough broth from cooking the chicken to the corn bread until it is slightly soupy. Chop up 9 of the hardboiled eggs finely and add to the bread. Add the remaining green onions.
Debone the chicken , (don't put the liver, heart or gizzard into the dressing) and add it to the dressing. This will make more dressing than most families want at one time. Take out enough, about 1 1/2 cups to make gravy for the dressing. Freeze the rest for a later time in a zip lock bag. Be sure to try to remove as much air from the bag as you can before sealing it. Taste for salt and Pepper content and add as needed. Put enough in a casserole pan to bring the level to 1 1/2 to 1 3/4-inches and bake at 350*F (175*C) until the top has started to brown.
In a smaller pot, take about a quart of the broth, add the 1 1/2 cups of dressing and coarsely cut up the remaining 3 eggs and mix in it.
Take 2 tablespoons of flour in a small jar and mix with some water and a ice cube and use it to thicken the gravy to the consistency you like it.
Serves 4.
---------AND, FOR THE CORNBREAD ...
Grandma's Buttermilk Cornbread
Cornbread is best baked in a cast-iron skillet but, if you don't have one, a square Pyrex dish will do just fine. This recipe works well for muffins or corn sticks, too.
2 cups corn meal (white or yellow - doesn't affect taste)
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 egg, lightly beaten
1-1/2 cups buttermilk
2 tablespoons melted shortening or vegetable oil
1 tablespoon bacon drippings, for pan
Preheat oven to 450°F. Put the bacon drippings in your skillet or baking dish, and set it in the oven for 4 or 5 minutes. You want the drippings hot. (If using a muffin tin or cornstick molds, divide the bacon drippings evenly.)
Stir together the dry ingredients and set aside. In a medium bowl, combine the beaten egg, buttermilk and oil. Quickly combine the cornmeal mixture with the buttermilk mixture, stirring just enough to moisten.
Pour at once into hot skillet, pan, muffin tins or corn stick molds. Bake about 12 to 15 minutes for muffins or corn sticks, and 18 to 20 minutes for pan or skillet. Cornbread will begin to pull away from sides of pan. Makes about a dozen muffins, corn sticks or pieces. Enjoy hot with lots of butter.
I don't have exact measurements I just throw it together. This makes a large pan.
The day before make a pan of cornbread (you can use mix if you want) and a pan of biscuits, Let them sit out on the counter top over night so they will be, ';day old'; and some what stale.
The next day take a large baking pan, crumble the cornbread into it, crumble in about 6 or seven biscuits. Add 2 chopped onions, 4 or 5 stalks of chopped celery, salt, pepper, 2 eggs, add chicken broth (usually takes about 2 1/2 to 3 cans) a little at a time mixing into the bread mixture with your hands until all of the bread is wet and it is mixed thoroughly. Mixture should be good and wet so that it won't be dry, but very thick not watery. Add some ground sage to taste, mix well. smooth mixture out into the pan and cook in oven at 350 for about an hour or until done in the middle. If you wanted chicken mixed into the dressing add cooked (boiled) shredded chicken into the mixture before cooking.
If you're like most Southerners, you have cornbread every day.Save leftover cornbread in a bag in the freezer until you need itor make it the day before you make the dressing.
You can buy canned broth or boil your own chicken and use
the broth from it.
1 pan cornbread, crumbled
8 pieces of toasted white bread
1 cup celery, chopped fine
1 onion, chopped fine
3 to 4 cups chicken broth
2 tablespoons sage
Salt and pepper to taste
Mix cornbread and bread
Add onions and celery, toss well
Add broth. (The mixture will be soupy)
Add sage, salt and pepper
Melt 2 tablespoons butter in pan you're using
Add dressing and bake in preheated oven (425)
for 30 minutes. Dressing will be done when
firm and lightly brown on top
*You can add the chicken to the mixture before
baking if you like, or serve it on the side.
Here's a couple of links that have good recipes too:
http://www.texascooking.com/recipes/dres…
http://www.gardenandhearth.com/Southern-…
I usually make two chickens for guests - one hot and one not. I have to confess that deboning a whole chicken is a gruesome challenge, so my husband does that for me. (he's so sweet)
A deboned stuff chicken is very economical to serve because with the bones taken out, stuffed poultry can be served in slices, thus it feeds twice as many people and wastes no meat.
Ingredients:
1 whole boneless chicken
1 loaf Corn Bread
1/2 cup (1 stick) butter
1 Small red onion (or your favorite onion)
3 sticks celery
1 teaspoon basil
Salt and pepper to taste
1 teaspoon garlic
1 teaspoon oregano
1/4 to 1/2 teaspoon chili powder (how hot you want it?)
1 egg
1/3 to 1/2 cup corn
1/4 cup jalapeno peppers, chopped (use less if you don't want it too hot, I use more)
Stuffing: Bake corn bread ahead of time and let cool. I use a gluten free corn bread mix and let it slightly over cook.
In a sauce pan melt butter over low heat. Chop onions and celery in small pieces, place in big mixing bowl. Add egg, salt, pepper, garlic, oregano, chili powder, and corn. Add melted butter and mix together. Chop up jalapeno peppers and add to mixture and stir well.
Chop up cornbread into little cubes (or crumble) add to mixture.
Chicken: Buy a plump chicken and completely debone according to directions (click here). Stuff chicken with mixture until it has regained its normal shape and is about two thirds of its former size. During cooking the bird will shrink and the stuffing will expand. Tie the openings of the chicken closed and place in a baking dish. Rub a little melted butter on the chicken and then place foil on top and form around top of dish rather tightly.
Bake at 375 degrees for about 2 hours depending on the size of the bird and thickness of the meat. Use a meat thermometer through the thickest meat flesh to make sure it is done. Under-cooked chicken is not good! Baste occasionally with drippings. Take foil off the last 15 or 20 minutes to give it a nice browned skin.
Gravy: The drippings from this bird will be very flavorful and make great gravy. Taste your gravy before you add any seasoning, as it may not need any. Take drippings from the pan and place in a sauce pan. At a high heat while stirring add a mixture of 1/2 tablespoon corn starch and 1/4 cup water to drippings. It should start to thicken. Lower heat to very low simmer.
Serve: Take the chicken on a plater to the table and slice for your guests. You can dress it up by placing red potatoes, parsley sprigs, and big steamed mushrooms around the chicken on the plater.
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