CHICKEN CORNBREAD DRESSING
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
Time 2h40m
Yield 12 servings.
Number Of Ingredients 17
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, Fat 22g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 663mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.
SOUTHERN FRIED CHICKEN
Discover a dish that wows with this Southern Fried Chicken. Coat chicken in a crunchy corn flake mixture before frying it until it's golden.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 8 servings.
Number Of Ingredients 9
Steps:
- Combine corn flakes, flour and seasonings in shallow dish. Whisk eggs, milk and Worcestershire sauce in separate shallow dish until blended.
- Heat oil to 350°F in large skillet on medium-high heat. Dip chicken, 1 drumstick at a time, in egg mixture, then in corn flake mixture, turning to evenly coat both sides of each drumstick with each ingredient.
- Add chicken, in batches if necessary, to skillet; cook 15 min. or until golden brown and done (165ºF), turning after 8 min.
Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 150 mg, Sodium 1080 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g
OLD FASHIONED SOUTHERN CORNBREAD DRESSING
Make and share this Old Fashioned Southern Cornbread Dressing recipe from Food.com.
Provided by Kaykwilts
Categories For Large Groups
Time 2h20m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Put chicken in a dutch oven. Cover with water. Bring to a boil and cook over medium heat. Reduce heat to a simmer and cook for 45 minutes or until the chicken is tender. Remove chicken from heat, reserving the broth. Let cool and debone the chicken. Cut chicken into bite size pieces. Discard sking and bones.
- Melt butter in a skillet over medium heat on stovetop. Add onion and celery and cook about 6 minutes until veggies are tender.
- Preheat oven to 350°. Lightly grease a 13-x-9-x-2-inch baking dish; set aside.
- In a large bowl, combine chicken, onion-and-celery mixture, cornbread, and remaining ingredients. Spoon mixture into prepared baking dish.
- Bake, uncovered, for 1 hour, or until set.
Nutrition Facts : Calories 370.2, Fat 27, SaturatedFat 9.9, Cholesterol 145.8, Sodium 686.3, Carbohydrate 4.4, Fiber 0.6, Sugar 1.5, Protein 26.1
SOUTHERN DRESSING
Provided by Ree Drummond : Food Network
Categories side-dish
Time 6h
Yield 18 servings
Number Of Ingredients 27
Steps:
- Cut the cornbread and French bread into 1-inch cubes, place on a baking sheet and leave out until completely dried out, several hours or overnight.
- Preheat the oven to 375 degrees F.
- Add the bacon to a skillet and saute over medium heat until cooked and almost crisp, about 7 minutes. Remove to a plate and wipe out any grease. Melt the butter in the skillet, throw in the celery, red peppers and onions and cook, stirring, until very soft, 4 to 5 minutes. Add the jalapenos and garlic and continue to saute for 2 minutes. Pour in the chicken broth, add the parsley, rosemary and some salt and pepper and stir. Cook for a couple of minutes, then turn off the heat.
- Add the bread and bacon to a large bowl and spoon in some of the broth mixture. Keep adding the broth, tossing as you go, until it is all mixed in. Add more salt and pepper if needed and toss it around, then check the seasoning. If you like your dressing extra moist, add a little more broth.
- Pile the dressing into a 3-quart (9-by-13-inch) casserole pan and bake, uncovered, until golden, 25 to 30 minutes. Serve piping hot.
- Preheat the oven to 450 degrees F.
- Add the cornmeal to a large bowl along with the flour, baking powder, salt, basil, sage and thyme and stir together.
- Measure the buttermilk in a measuring cup, add the whole milk and egg and stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients and stir with a fork until just combined. Do not overmix.
- In a small microwave-safe bowl, melt 2 tablespoons butter and 2 tablespoons shortening in the microwave and slowly add to the batter, stirring constantly until combined.
- In a 10-inch cast-iron skillet over high heat, melt the remaining tablespoon of butter and shortening. Pour the batter into the hot skillet, spread to even out the surface and cook over high heat for 1 minute. Then get it into the oven straightaway and bake until golden brown, 20 to 25 minutes. The edges should be crispy.
SOUTHERN CORNBREAD DRESSED-UP CHICKEN
Provided by Food Network Kitchen
Time 1h40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. Cook the bacon in a large ovenproof skillet over medium heat until crisp, about 7 minutes; transfer to a paper-towel-lined plate. Add the onions to the pan with 1 teaspoon salt and some pepper; cook over low heat until tender, about 5 minutes, scraping up the browned bits with a wooden spoon. Set the skillet aside.
- Combine the cornbread, spinach, cheese, pecans, garlic, 1 tablespoon of the mustard, 1/2 teaspoon salt and the nutmeg in a medium bowl. Crumble in the bacon and toss gently. Stuff the mixture between the skin and flesh of each chicken half, making sure to cover the breast and thigh.
- Place the chicken halves skin-side up on top of the onions in the skillet. Combine the butter and honey in a bowl and brush all over the chicken; season with salt. Roast in the oven until a thermometer inserted in the thigh registers 165, about 50 minutes. Transfer the chicken to a cutting board; let rest for 10 minutes. Whisk the remaining 1 tablespoon mustard into the onion mixture and set aside. Carve each chicken half and serve on a platter with the onions.
CORN DRESSING FOR SOUTHERN FRIED CHICKEN
Steps:
- In a medium saute pan over low heat, add the corn and the garlic and stir together until heated through. Put the corn mixture into a blender and finely chop. Add the buttermilk, ranch dressing and green onions to a large bowl. Stir in the corn mixture and serve over fried chicken.
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