Baked Chicken & Plain Dressing
By
Gail Welch
@sugarshack
1
This recipe is for "picky eaters" like me. Even grown-ups seem to like it for a change. To make a more traditional dressing you may add sauteed onions, celery and hard boiled eggs before baking, Instead of cornbread mix, a homemade cornbread recipe may be used. Note: Chicken may be baked with 2-3 cups of water instead of boiled.
Ingredients
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2 pkgcornbread mix-i prefer stone ground
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2eggs
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1 1/3 cmilk
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2 tspsage
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1 tsppoultry seasoning
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1/2 tspsalt
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1/2 tspblack or white pepper
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1/4 tspthyme
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3-4 cchicken broth from boiled chicken, hen or canned
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·butter or cooking spray
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BOILED CHICKEN-PREPARE THE DAY BEFORE & REFRIGERATE OVERNIGHT. BOIL IN AT LEAST A 3 QT SAUCEPAN OR DUTCHOVEN- UNTIL DONE ABOUT 1 1/2 HOURS-LEAVE WHOLE.
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1chicken-boiled whole; reserve broth
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·water-enough to cover completely; add more (water) as needed
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1 tspsalt
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1/2 tspblack pepper
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NOTE: THE NEXT DAY- REMOVE FROM REFRIG. & PLACE WHOLE COLD CHICKEN INTO BAKING DISH ON TOP OF DRESSING. ALSO, FOR CONVENIENCE, BAKE CORNBREAD THE DAY BEFORE, RECIPE MAY BE DOUBLED FOR DRESSING.
How to Make Baked Chicken & Plain Dressing
- Bake cornbread- Mix according to directions with eggs and milk.
Note: I use an iron skillet that has been greased and heated then sprinkle cornmeal over the bottom before adding prepared cornbread mixture and baking. - Allow baked cornbread to cool. Break pieces into large bowl. Add spices and enough broth to moisten well. Reserving some broth to pour over chicken.
- Place dressing into a buttered 9x13 inch baking dish. Note: May use cooking spray in place of butter.
- Place (cooked) boiled whole chicken rubbed with salt, pepper and other spices as desired in the center of dressing. Pour broth over chicken making dressing a little soupy.
- Bake uncovered for about 45 minute @ 350 until chicken is browned and dressing is hot. May increase oven temperature to 400F during last 15 minutes.
