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
- 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
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.
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
- 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.
