chicken and dressing
Dressing is my most favorite food of all time! And this recipe is so creamy and so delicious! I think you'll love this one too. Enjoy
prep time
40 Min
cook time
1 Hr
method
Bake
yield
12-15 serving(s)
Ingredients
- 3-4 - boneless chicken breast
- 1 tablespoon olive oil
- 1 - skillet of cornbread (recipe below)
- 6 slices white bread or you can use 4 biscuits
- 1 large onion (large dices)
- 1 cup celery diced
- 1/4 cup butter
- 5-6 cups organic chicken stock
- 3 large eggs
- 1 -2 teaspoon sage (to your preference..i use 1 1/2)
- 1 1/2 teaspoons black pepper
- 1 1/2 teaspoons salt
- CORNBREAD RECIPE
- 2 cups cornmeal
- 1 1/4 cups buttermilk or milk
- 1 tablespoon all purpose flour
- 1 - egg
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
How To Make chicken and dressing
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Step 1Salt and pepper chicken on both sides and sauté in 1 Tbls olive oil until brown on the outside but not quite done on the inside. (It will finish cooking in the dressing.This keeps the chicken from getting too dry) Set aside on a chopping board. -
Step 2Cornbread recipe: Combine all ingredients and bake in skillet or pan on 400* until done.(usually about 20 minutes) For convenience bake cornbread and biscuits at the same time. (But keep watch the biscuits require less time baking) Let them cool a bit and crumble into a large bowl.
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Step 3While the cornbread and biscuits are baking sauté the onions and celery in 1/4 cup of butter until the onion is translucent. Usually about 10 minutes on med-low heat. You don't want them to brown.
-
Step 4Stir celery, onion, chicken stock, eggs, sage, salt and pepper into the crumbled cornbread and biscuits.
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Step 5Shred the chicken and fold into the cornbread mix.
-
Step 6Spray a 9x13 dish with Pam and pour in chicken & dressing. Bake for 50-60 minutes on 350*
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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