Baked Chicken & Plain Dressing

By Gail Welch
@sugarshack

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.

Rating:

★★★★★ 1 vote

Comments:

6 Comments

Serves:

Prep:

1 Hr 35 Min

Cook:

45 Min

Method:

Bake

Ingredients

2 pkg: cornbread mix-i prefer stone ground
2: eggs
1 1/3 c: milk
2 tsp: sage
1 tsp: poultry seasoning
1/2 tsp: salt
1/2 tsp: black or white pepper
1/4 tsp: thyme
3-4 c: chicken broth from boiled chicken, hen or canned
: butter or cooking spray
1: chicken-boiled whole; reserve broth
: water-enough to cover completely; add more (water) as needed
1 tsp: salt
1/2 tsp: black pepper

Step-By-Step

1Bake 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.

2Allow baked cornbread to cool. Break pieces into large bowl. Add spices and enough broth to moisten well. Reserving some broth to pour over chicken.

3Place dressing into a buttered 9x13 inch baking dish. Note: May use cooking spray in place of butter.

4Place (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.

5Bake uncovered for about 45 minute @ 350 until chicken is browned and dressing is hot. May increase oven temperature to 400F during last 15 minutes.

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