Southern Chicken Dressing Food

SOUTHERN CHICKEN AND DRESSING

Steps:

• Fill a stock pot ⅔ full with water and place over high heat. Add salt, sugar, butter, and chicken bullion. Bring to a boil.
• Add whole chicken to pot. Turn heat down to medium-low for a gentle boil. Cook for 1 hour, until internal temperature reaches 165°F.
• In the meantime, make cornbread muffins by whisking eggs and milk together in a large mixing bowl. Add both boxes of Jiffy Corn Muffin Mix and stir until just incorporated (batter will be slightly lumpy).
• Grease muffin tin with melted butter and fill all muffin cups ⅔ full with batter. Bake at 400°F for 15 to 20 minutes, until golden brown. (Muffins are done when an inserted toothpick comes out clean.)
• Place on the counter to cool.
• Remove cooked chicken from stock pot using 2 large slotted spoons (the chicken will fall apart). Reserve the broth.
• Place chicken on a large plate, remove all bones, and shred. (I only use the breast and wings and save the thighs for other dishes.)
• Pour reserved chicken broth through a mesh strainer and into a bowl.
• Finely chop up celery sticks and green onions.
• Melt 1 Tablespoon of butter in a skillet over medium heat. Add chopped celery, green onions, and 1 cup of reserved chicken broth.
• Allow to cook down for about 10-15 minutes, until vegetables are soft.
• Preheat oven to 350°F.
• Place baked cornbread muffins into a large bowl and break into large pieces with your fingers.
• Add poultry seasoning, salt, pepper, 4 eggs (slightly beaten), and cooked vegetables. Toss together using 2 large spoons.
• Add shredded chicken (about 4 cups) and 5 cups of reserved chicken broth. Toss everything together.
• Pour mixture into a greased 9 x 13-inch casserole dish. Sprinkle melted butter on top.
• Bake at 350°F for 45-60 minutes. Dressing is done when only the center jiggles when the casserole dish is lightly shaken.
• Allow to cool for at least 10 minutes before serving.

CHICKEN AND CORNBREAD DRESSING

Steps:

• Preheat oven to 350 degrees F. Butter a 9 x 13 inch oblong baking dish and set aside.
• In a large bowl, combine the cornbread and bread.
• In a separate skillet, sauté veggies in butter and add seasonings; let cool. Add to cornbread mix. Add 4 cups of the broth and let stand 5 minutes. Add the beaten eggs; gently toss.
• Spoon half of the dressing in the prepared baking dish, top with the shredded chicken and top with the remaining dressing; spread out, but do not pack down.
• Dot the top with slices of butter, and bake uncovered, for about 40-45 minutes, or until light golden brown on top. Cook longer for a crunchy consistency on top. Let rest 5 to 10 minutes before serving.
• For the gravy, heat the fat in a cast iron skillet over medium high heat. Stir in flour, cooking and stirring with a wooden spoon until fully incorporated. Continue cooking, stirring constantly until mixture turns a very light brown color.
• Turn heat to medium and slowly begin adding in at least half of the stock, stirring constantly until fully incorporated, adding more stock as needed to reach the desired consistency.
• Taste, season with salt and pepper as desired. Drizzle over individual servings of the chicken and dressing.

SOUTHERN DRESSING

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 CHICKEN AND DRESSING

Steps:

• Mix together cornbread batter according to your cornbread recipe or mix instructions. Add diced celery and onions to the batter and bake as directed. Remove cornbread from oven and allow to completely cool. Shred rotisserie chicken. Set aside.
• Preheat oven to 375° Fahrenheit.
• Finely crumble up cornbread and stale bread. Add salt, pepper and poultry seasoning. Mix together well. Toss together with shredded chicken.
• Add eggs. Mix well with fork or hands. Mix in butter and 1.5 cups broth with hands or fork
• Spoon cornbread dressing into a greased 9x13 pan or 5 quart casserole dish. Pour remaining chicken broth over the top. Bake covered with foil or a lid for 25 minutes and uncovered for 20 minutes. Chicken and Dressing is done when top is browned and edges are bubbling.

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.

CREAM OF CHICKEN & STUFFING CASSEROLE

Steps:

• Place chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear). Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole.
• Bake in the preheated oven for 45 minutes.

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.

SOUTHERN HEN DRESSING

Steps:

• Mix together crumbled corn bread, crackers and biscuits.
• Heat 2 1/2 c.
• broth to boiling point.
• Pour into bread mixture.
• This should be mixed until ingredients blend together.
• Simmer onion and celery in oleo with remainder of broth until clear.
• Mix together eggs and soup.
• Add the onion-celery mix, egg mix, remaining broth.
• Add seasonings and green onions.
• The green onions add color.
• Mix well.
• Add additional broth until consistency you prefer for drier or juicier dressing.
• Pour into a greased 9X13X2 baking dish.
• Bake at 350 F.
• until done- about 30-40 minutes.
• Dressing should be lightly browned.
• Serves 12 generously.