SPATCHCOCKED ROAST CHICKEN WITH DRESSING
Impress your entire family with this Spatchcocked Roast Chicken with Dressing recipe. Made with sweet potatoes, Italian dressing, ciabatta bread cubes, cranberries and more, this spatchcocked roast chicken will be your family's new favorite holiday dish.
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450°F.
- Toss vegetables with 2 Tbsp. dressing; set aside.
- Use kitchen shears or sharp knife to spatchcock chicken. (See tip.)
- Open chicken butterfly style; place, skin side up, on work surface. Brush 1/2 the remaining dressing evenly onto chicken, then brush remaining dressing under chicken skin.
- Cover large rimmed baking sheet with foil; spray with cooking spray. Place bread cubes in single layer on center of prepared baking sheet.
- Place chicken, skin side down, on bread. Spoon vegetables around chicken.
- Roast 30 min. Carefully turn chicken over. Stir vegetables. Roast additional 30 min. or until chicken is done (165ºF). Remove from oven. Let stand 10 min.
- Transfer chicken to cutting board; cut into pieces. Spoon bread mixture onto platter; stir in nuts and cranberries. Top with chicken.
Nutrition Facts : Calories 430, Fat 22 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 31 g
CHICKEN DRESSING
This recipe came from my Grandmother and is a family tradition--a great dish which is eaten instead of stuffing here in the South.
Provided by Amanda Rader
Categories Side Dish Stuffing and Dressing Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large saucepan, bring the chicken broth to a boil.
- In a large bowl combine the crumbled cornbread and biscuits. Pour in 3 cups of boiling broth; cover and let stand.
- Meanwhile, heat margarine in a medium skillet over medium heat. Saute celery and onions until tender. Stir into cornbread mixture.
- To the cornbread mixture add the remaining broth, eggs, sage and black pepper. Pour into a large iron skillet or roasting pan.
- Bake in preheated oven for 1 hour, or until set and well browned.
Nutrition Facts : Calories 485.1 calories, Carbohydrate 44.3 g, Cholesterol 118.6 mg, Fat 29.5 g, Fiber 2.8 g, Protein 10.9 g, SaturatedFat 5.9 g, Sodium 1949.6 mg, Sugar 6.7 g
POULTRY DRESSING
I have had this recipe for many years. It was a grand prize winner in a competition in Canadian Living magazine in the side dish category. It's delicious. I freeze it in shortening boxes, lined with wax paper. Then I can just take out one and slice it when I need it as a good accompaniment to chicken or pork chops.
Provided by MarieRynr
Categories Low Protein
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan of boiling salted water, cover and cook potatoes for about 20 minutes or until tender; drain and return potatoes to the pot.
- Add butter and mash well with a potato masher until smooth.
- Tear bread into small pieces; add to mashed potatoes, along with onion,sugars, savoury, molasses, sage, vinegar, salt and pepper.
- Mix well.
- Pack into a greased 9 X 5 inch loaf pan (or as I have stated above) Chill for several hours.
- (can be frozen at this point if desired) When ready to serve, melt some butter in a pan.
- Slice dressing and lightly brown on each side in the melted butter.
- (about 5 minutes each side).
HOMEMADE SOUTHERN CORNBREAD DRESSING RECIPE ~SOUL FOOD STYLE~
Provided by Divas Can Cook
Time 1h5m
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 F.
- To make the cornbread, in a bowl,whisk together the cornmeal & flour.
- Add in the buttermilk, eggs & oil.
- Stir just until combined. Do not over work the batter.
- Pour into a greased, 9 x9 baking dish.
- Bake for about 20-25 minutes or until done.
- Let cool.
- Once cooled break up the cornbread and toast it in the oven to dry it out. *See note*
- Set aside.
- To make the dressing, add the dried cornbread and crumbled toast into a large bowl. Set aside.
- In a saucepan, sauté onions, celery and green bell peppers in a little bit of butter or olive oil until tender.
- Add the sautéed veggies into the cornbread mixture.
- Add shredded chicken into the cornbread mixture.
- Stir together to combine.
- Add in the broth a little at a time. (Add in just enough to make everything thick & a little soupy.)
- Stir in poultry seasoning, sage, and black pepper.
- Give it a taste and add more seasonings if desired.. It should taste exactly the way you want your dressing to taste like.
- When you are content with the taste, go ahead and stir in the eggs.
- Pour into a buttered 9 X 13 casserole pan.
- Bake for 45 minutes or until set.
GRANDMA'S POULTRY DRESSING
Every family seems to have their own favorite dressing recipe that becomes a tradition, and this is ours. It came from Grandma, who passed it down to my mother. Now our children have carried it into their kitchens. This is truly a good old-fashioned recipe. -Norma Howland, Joliet, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 cups.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large skillet, brown sausage. Drain sausage, discarding drippings. Meanwhile, in a small saucepan, heat milk over medium heat until bubbles form around sides of pan. In a large bowl, combine sausage, milk and remaining ingredients., Transfer to a greased 2-qt. baking dish. Cover and bake until lightly browned, about 40 minutes.
Nutrition Facts : Calories 352 calories, Fat 12g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 826mg sodium, Carbohydrate 48g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
CHICKEN AND DRESSING CASSEROLE
I got this recipe from a friend, and my whole family loves it - not to mention how easy it is to make! Note: If you wish, you can just boil 4 or 5 boneless chicken breasts instead of using a whole chicken.
Provided by Sara Wahnsiedler Perry
Categories Main Dish Recipes Casserole Recipes
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl combine the butter or margarine, sage and stuffing mix. Mix together and spread this mixture in the bottom of a 9x13 inch baking dish. Spread cooked chicken over mixture. In the same bowl combine the cream of chicken soup, cream of celery soup and water. Mix well and pour this mixture over the chicken.
- Bake at 350 degrees F (175 degrees C) for 45 minutes or until bubbly.
Nutrition Facts : Calories 968.9 calories, Carbohydrate 30.2 g, Cholesterol 274 mg, Fat 65.6 g, Fiber 1.4 g, Protein 61.2 g, SaturatedFat 23.8 g, Sodium 1298.4 mg, Sugar 3.4 g
MOIST POULTRY DRESSING
Tasty mushrooms and onions complement the big herb flavor in this amazing stuffing. This dressing stays so moist because it's made in the slow cooker. -Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 4h20m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the mushrooms, celery, onions and parsley in butter until the vegetables are tender. In a large bowl, toss the bread cubes with salt, sage, poultry seasoning, thyme and pepper. Add the mushroom mixture. Combine eggs and broth; add to the bread mixture and toss. , Transfer to 5-qt. slow cooker. Cover and cook on low until a thermometer reads 160°, 4-5 hours.
Nutrition Facts : Calories 212 calories, Fat 11g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 694mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
HAZEL SMITH'S CHICKEN DRESSING CASSEROLE
Steps:
- Place whole chicken in deep pot. Add water to cover. Bring to a boil, reduce heat to a simmer and cook until 'fork tender', about 2 1/2 hours.
- Hold chicken in broth until completely cooled. Remove chicken from broth, reserving broth. Remove meat from bones and chop, discarding skin. Set aside.
- Preheat oven to 350 degrees F.
- In a large bowl, crumble cornbread and toast (or biscuits). Add chopped hard-boiled eggs to mixture.
- In a large skillet, saute onions and celery in butter until translucent. Add to bread mixture.
- In a separate small bowl, combine beaten eggs, dried sage, salt, pepper, and vinegar. Stir into bread mixture.
- Add enough chicken broth to create a moist consistency.
- Grease a 9 1/2-inch by 13-inch glass baking dish with butter. Evenly spread 1 cup dressing mixture in the bottom of the dish. Add a layer of chicken. Top with remainder of dressing. Bake until browned and bubbly, about 40 minutes. Remove from oven and let cool for 10 minutes.
- Place a portion of the chicken dressing casserole on each plate. Ladle the Giblet Gravy over the dressing. Serve with chutney, hot mashed potatoes and green beans.
- Preheat oven to 450 degrees F.
- Heat a cast iron skillet in the oven with 1/3 cup shortening to melt. When shortening is melted, remove skillet from oven.
- Combine cornmeal and buttermilk in a medium bowl. Add melted shortening to batter, stirring quickly. Pour batter into hot pan. Bake for 20 to 25 minutes.
- Let cool and then crumble.
- Boil liver, gizzards, and heart in a large pot of simmering water for 40 to 50 minutes or until tender. Drain, chop, and reserve giblets.
- Melt shortening in a frying pan over medium heat. Add flour, stirring until light brown, about the color of peanut butter, about 5 minutes. Add chicken broth and stir. Add salt and pepper to taste. Add giblets and boiled eggs and stir to combine. Serve immediately or keep warm.
- Combine all ingredients in a medium bowl. Chill until ready to serve.
FLO'S CHICKEN AND DRESSING
Provided by Emeril Lagasse
Categories main-dish
Time 3h55m
Yield 4 servings
Number Of Ingredients 21
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.
CHICKEN & DRESSING CASSEROLE
A comfort food casserole made with stewed chicken and Southern cornbread dressing. Great with leftover turkey too!
Provided by Mandy Rivers | South Your Mouth
Time 1h15m
Yield 10 Servings
Number Of Ingredients 12
Steps:
- Slowly cook chicken breasts in broth over medium-low heat in a covered pot until cooked through. Don't boil them to death or they'll turn out hard and rubbery. Remove chicken and allow to cool then shred with two forks or dice into bite-sized pieces; cover and set aside. Measure out two cups of chicken stock and set aside.
- Meanwhile, sauté celery and onion in butter until onion is translucent.
- Combine reserved 2 cups chicken stock, cream of chicken soup, salt, poultry seasoning, pepper and garlic and stir well.
- In a large mixing bowl combine cornbread, chicken, sautéed veggies (with butter), chicken stock mixture and boiled eggs and mix well. Spoon mixture into a greased baking dish and cook, uncovered at 350 degrees for 45 minutes or until nicely browned on top. Remove from oven and let rest 15-20 minutes before serving.
CHICKEN AND DRESSING RECIPE
Discover why our Chicken and Dressing Recipe is such a crowd-pleaser. Our Chicken and Dressing Recipe is quick to make and full of family-friendly flavor.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Prepare stuffing as directed on package.
- Whisk flour and milk in large microwaveable bowl until blended. Microwave on HIGH 4 min., stirring after 2 min. Add broccoli, cheese and thyme; mix well.
- Cook chicken in hot oil in large nonstick skillet on medium-high heat 3 to 5 min. on each side or until browned on both sides. Place in 13x9-inch baking dish; top with vegetable mixture and stuffing.
- Bake 25 to 30 min. or until chicken is done (165ºF).
Nutrition Facts : Calories 450, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 110 mg, Sodium 740 mg, Carbohydrate 30 g, Fiber 3 g, Sugar 6 g, Protein 35 g
PAULA DEEN'S CHICKEN AND DRESSING RECIPE
Paula Deen's chicken and dressing is a delicious combination of shredded chicken and crumbled cornbread and biscuits. It has a crispy outer layer with soft chicken and veggies inside. It's a perfect Thanksgiving casserole dish spiced up with an aromatic seasoning mixture. It can be enjoyed as a side dish with turkey or chicken.
Provided by Pulkit Sharma
Categories Side Dish
Time 2h30m
Number Of Ingredients 18
Steps:
- In a large stockpot containing water, adds chicken, celery, onions, parsley, black peppercorns and bay leaves. Bring to boil, then reduce to simmer for about 45 minutes. Remove this pot from the heat and let it rest for about 30 minutes.
- Remove the chicken and shred it. Strain the chicken broth and reserve two cups of the chicken broth for this recipe. Add butter to a skillet and add chopped onion, celery, and minced garlic to it cook for about 8 to 10 minutes.
- Add crumbled buttermilk cornbread and biscuits to a large bowl. Add poultry seasoning, dried thyme, sage, shredded chicken, and cooked vegetables. Add egg and chicken broth to the mixture. Stir them together to combine.
- Transfer this mixture to a greased baking dish (or casserole) and bake it for about 45 minutes. Remove from the oven and let it rest for about 10 minutes.
Nutrition Facts : Calories 4659 kcal, Carbohydrate 347 g, Protein 198 g, Fat 277 g, Cholesterol 1338 mg, Sodium 7742 mg, Fiber 31 g, Sugar 94 g, ServingSize 1 serving
SAVORY HERBED POULTRY DRESSING
My recipe for a savory old-fashioned holiday poultry dressing. Recipe may be halved and baked in an 1 - 1 1/2 quart baking dish.
Provided by The Spice Guru
Categories Onions
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 22
Steps:
- NOTE: I RECOMMEND MARION-KAY GROUND (WINTER) SAVORY. OTHERWISE, SUBSTITUTE WINTER SAVORY WITH 1/8 TEASPOON GROUND CORIANDER, 1/8 TEASPOON GROUND PARSLEY, 1/8 TEASPOON GROUND THYME, 1 PINCH GROUND DRIED LEMON PEEL, 1 PINCH GROUND MINT, AND 1 PINCH GROUND ROSEMARY. (STEP ONE): PREHEAT oven to 300°F.
- CUT french bread into 1-inch cubes; SPREAD bread cubes single-layer onto baking sheets; BAKE bread cubes at least 10 minutes, or until bread is dry and toast-like in texture, without being browned; TRANSFER bread cubes into a very large bowl; RAISE oven temperature to 350°F.
- PREP all vegetables to specifications (2 cups chopped onions, 1 1/2 cups sliced or diced celery, 1 cup medium diced mushrooms, 1/4 cup minced flat-leaf parsley, 3 tablespoons finely diced carrots).
- GRIND all of the SEASONING spices for dressing in a clean spice mill or coffee grinder; MEASURE ground seasonings into a small re-sealable container (2 teaspoons dalmatian rubbed sage, 1 teaspoon celery salt, 1 teaspoon fresh ground black pepper, 1/2 teaspoon ground coriander, 1/2 teaspoon ground ginger, 1/2 teaspoon ground winter savory, 1/4 teaspoon ground allspice, 1/4 teaspoon ground fennel, 1/4 teaspoon ground rosemary, 1/4 teaspoon ground thyme); SEAL the container with spices; SHAKE well to combine; SET aside.
- MELT 1/2 cup salted butter in a large saucepan over medium-low heat; RAISE heat to medium; ADD vegetables (except olives for now); STIR the prepared SEASONING into the saute mixture.
- SAUTE mixture for 8 minutes, stirring often; ADD olives and saute for two minutes longer (NOTE: If using sausage in recipe, you may brown and crumble it in the previous saute pan).
- ADD saute mixture (including cooked crumbled sausage) into bowl with bread cubes; FOLD mixture together for 2 minutes until very well blended (make sure every morsel is evenly moistened).
- MIX the BROTH ingredients in a bowl (1 1/4 cups turkey broth, 2 beaten eggs (or 1/4 cup additional turkey broth), and 2 tablespoons dry sherry or white wine (optional, or replace with turkey broth); GRADUALLY trickle broth mixture into bread cubes and vegetables in bowl, then fold mixture until mixed very well.
- SPREAD mixture into a 2-3 quart baking dish (NOTE: FOR MOIST DRESSING, COVER WITH FOIL BEFORE BAKING; FOR A CRISP OUTSIDE/SOFT INSIDE DRESSING, LEAVE UNCOVERED); BAKE for 30 minutes.
- SERVE with your favorite poultry and enjoy!
Nutrition Facts : Calories 310.1, Fat 15.1, SaturatedFat 6.7, Cholesterol 41, Sodium 531.7, Carbohydrate 34.1, Fiber 2.5, Sugar 4.2, Protein 9.6
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- For cornbread: Preheat oven to 400℉. Combine cornmeal, flour and baking powder in a mixing bowl. Add buttermilk and eggs, stir to combine. Pour melted butter into a round baking pan or cast iron skillet and add cornbread batter. Bake 20-25 minutes.
- Add chicken breast to a stock pot and cover with water. Bring to a simmer and continue to cook for 15 minutes. Remove cooked chicken and set aside until cool enough to handle. Cut into cubes once cool.
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- Saute until the onions are translucent, fragrant, and the vegetables are soft. Remove the vegetables from the pan. Set aside to cool while prepping the remaining ingredients.
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