baked chicken & plain dressing

Name: Baked Chicken & Plain Dressing
Prep time: 1 h 35 min
Cook time: 45 min
Yield: 8
Cuisine: Southern
Ingredients: 2 package(s) cornbread mix-i prefer stone ground; 2 - eggs; 1 1/3 cup(s) milk; 2 teaspoon(s) sage; 1 teaspoon(s) poultry seasoning; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) black or white pepper; 1/4 teaspoon(s) thyme; 3-4 cup(s) chicken broth from boiled chicken, hen or canned; - butter or cooking spray; ## 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.; 1 - chicken-boiled whole; reserve broth; - water-enough to cover completely; add more (water) as needed; 1 teaspoon(s) salt; 1/2 teaspoon(s) black pepper; ## 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.

(1 RATING)

257 Pinches 2 Photos

Gail Welch

Carthage, TX

Updated on Nov 27, 2011

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.

Rate

prep time 1 Hr 35 Min

cook time 45 Min

method Bake

yield 8 serving(s)

Ingredients

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

Step 1

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.

Step 2

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.
Step 3

Place dressing into a buttered 9x13 inch baking dish. Note: May use cooking spray in place of butter.
Step 4

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.
Step 5

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.
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