Chicken And Corn Bread Dressing Food

CHICKEN CORNBREAD DRESSING

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°.

FLO'S CHICKEN AND DRESSING

Steps:

• Preheat the oven to 375 degrees F.
• For the stock: In a large stock pot, combine the chicken, onions, carrots, celery, garlic, salt, pepper, bay leaves, thyme and water. Season heavily with salt. Place the pot over medium heat and bring to a boil. Reduce heat to medium low and simmer for about 2 hours, or until the chicken is tender. Remove the pan from the heat and cool the chicken completely in the cooking liquid. Remove the chicken and strain the liquid, set aside. Remove the skin, fat and bones from the chicken. Medium dice the chicken meat and set aside.
• For the dressing: In a saute pan, over medium heat, melt the butter. Add the onions and celery. Season with salt and pepper. Saute for 3 to 4 minutes, or until wilted. Add the garlic and continue to saute for 1 minute. Remove from heat and pour into a large mixing bowl. Add the bread cubes, sage, parsley, and egg. Mix well. Season with salt and pepper. Add the diced chicken meat. Stir in enough of the stock, so the mixture is very wet, about 3 to 4 cups. Allow the dressing to sit for 30 minutes. **Add more of the stock if needed. The mixture should still be very wet after it has set. Butter a deep casserole baking dish and pour in the mixture. Bake for about 1 hour, or until bubbly and golden brown. Spoon onto serving plates and garnish with parsley.

GRANDMA'S CHICKEN AND DRESSING

Steps:

• Heat oven to 400° F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir together all ingredients except butter. Spoon mixture into baking dish. Dot evenly with butter.
• Bake uncovered about 45 minutes or until bubbly and golden brown.

CHICKEN AND CORN BREAD DRESSING

Steps:

• 1. Cut up fryer and put in stock pot covered with water. Add about 1 to 1 1/2 tsp salt and 1 tsp pepper. Boil until done. zRemove all bones, skin, fat. Save broth for dressing. Set chicken aside.
• 2. Put chopped celery and onion in pot covered with cold water. Add about 1/2 tsp salt and pepper. Add the 6 eggs in this pot. (Be sure eggs are covered with water) Boil until celery and onions and eggs are done. About 15 minutes. Drain and peel eggs and chop. Set all aside.
• 3. Crumble up cornbread in a large pan.(I use dishpan)add broth from chicken and add sliced bread and mix until all cornbread is moist. Add additional canned broth to make the cornbread very moist but not "soupy".
• 4. Add celery, onions, chopped boiled eggs and chicken. Mix all together. May need more broth at this point. Add sage, poultry seasoning, salt and pepper. Add cream of chicken soup, mix well and taste to see if needs additonal seasoning. Need good rich flavor. (May need more boullion or additional can of cream of chicken soup, sage, poutry seasoning, salt or pepper). Suite your own taste at this point. Divide into 2 casserole dishes. Even though all ingredients are already cooked, you still need to bake it about 45 minutes at 400 degress or until nicely browned.
• 5. This can easily be doubled. Just add more bread, broth and seasonings. Cant have dressing without giblet gravy and cranberry sauce. (I have posted my giblet gravy recipe also)

SOUTHERN CORNBREAD DRESSING

Steps:

• 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.
• Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
• 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.
• Bake in the preheated oven 30 minutes, or until golden brown.