BAKED CHICKEN AND CORNBREAD DRESSING RECIPES

MY FAVORITE BAKED CHICKEN WITH CORNBREAD DRESSING | JUST A ...

My favorite Baked Chicken with Cornbread Dressing | Just A ... image

I have been making this chicken and dressing recipe for years for my family and friends.

Provided by Shirley Makekau @tutuwoman

Categories Chicken

Number Of Ingredients 19

Ingredients

1 teaspoon(s) salt
1 teaspoon(s) black pepper
1 teaspoon(s) dried sage
1 teaspoon(s) garlic powder
1 teaspoon(s) dried thyme
1 - 5 to 7 lb roasting chicken
2 - bay leaves
3 - stalks celery, chopped
2 large onions, chopped
- for the dressing
4 cup(s) crumbled cornbread
1 cup(s) day old bread or biscuits
1/2 cup(s) sliced mushrooms
1/2 teaspoon(s) dried sage
1/2 teaspoon(s) dried thyme
4 tablespoon(s) butter or margerine, melted
1 teaspoon(s) salt
1/4 teaspoon(s) black pepper
2 1/2 cup(s) chicken broth

Steps:

FOR THE CHICKEN:
Combine the salt,pepper,sage, garlic powder, and thyme and rub the seasonings inside the chicken and on the skin. Put the chicken in a large, heavy pot. Add the bay leaves, celery and onions and enough water to cover. Bring the ingredients to a boil, then reduce the heat. , cover and simmer until the chicken is tender, about 1 hour.
Remove the chicken from the broth and set on a greased baking sheet. Strain the broth through a sieve, reserving 2 1/2 cups of the broth and separately reserving the veggies to use in the dressing. Discard the bay leaves.
Preheat oven to 400 degrees F and place the chicken in a shallow roasting pan.
FOR THE DRESSING:
To prepare the dressing, combine all the dressing ingredients, except the broth, in a baking pan. Add the celery and onions that were simmered with the chicken, then add the broth and mix until the dressing is moist but not soupy, with the consistency of mush.
Bake the chicken and the dressing, uncovered for 30 to 40 minutes or until the chicken is golden brown and the dressing is firm but still moist.
serve the chicken in the center of a platter, surrounded by dressing and garnished with Parsley

CHICKEN CORNBREAD DRESSING RECIPE: HOW TO MAKE IT

Chicken Cornbread Dressing Recipe: How to Make It image

Even though Mom passed away years ago, her wonderful cornbread dressing lives on each year at Christmas dinner. It just wouldn't be the same holiday without it!

Provided by Taste of Home

Categories Side Dishes

Total Time 02 hours 40 minutes

Prep Time 01 hours 40 minutes

Cook Time 60 minutes

Yield 12 servings.

Number Of Ingredients 17

Ingredients

1 broiler/fryer chicken (3 to 3-1/2 pounds)
2-1/2 quarts water
2 to 3 celery ribs with leaves
1 large onion, cut into chunks
DRESSING:
4 celery ribs, chopped
2 small onions, chopped
1/2 cup butter
1 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
6 cups crumbled cornbread
1 cup chopped green onions
3/4 cup chopped pecans, toasted
1/2 cup minced fresh parsley
2 large eggs, lightly beaten

Steps:

Place chicken in a soup kettle. Add the water, celery and onion; bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until chicken is tender. Remove chicken from broth. Strain broth, discarding vegetables; set broth aside. When cool enough to handle, remove chicken from bones; dice and place in a large bowl., In a large skillet, saute celery and onions in butter until tender; stir in salt, sage, pepper and cayenne. Add to chicken. Stir in the cornbread, green onions, pecans, parsley and eggs. Add 1-1/4 to 1-1/2 cups of reserved broth, stirring gently to mix. (Refrigerate remaining broth for another use.) , Transfer to greased 13x9-in. baking dish. Cover and bake at 325° for 45 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 160°.

Nutrition Facts : Calories 383 calories, FatContent 22g fat (7g saturated fat), CholesterolContent 100mg cholesterol, SodiumContent 663mg sodium, CarbohydrateContent 27g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 19g protein.

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