Southern Chicken and Dressing
Chicken and Dressing is a true Southern classic dish. It combines cornbread dressing, which is often served at Thanksgiving, and cooked chicken to make a delicious, comforting meal that can be served any time of the year.
Ingredients
- 1 recipe cornbread (recipe here)
- 1 loaf crusty French bread (or equivalent sandwich bread slices)
- 1/2 cup butter
- 1 onion, chopped
- 2 cups celery, chopped
- 4 cups chicken broth
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1 tsp dried sage
- 1/2-1 tsp fresh or dried rosemary
- salt and pepper to taste
- 1 rotisserie chicken, chopped or shredded
Instructions
- The night before serving, cut cornbread and French bread into cubes, about 1 inch. Spread on baking sheet and let dry overnight. (Or if making the same day, you may dry in a warm, low oven.)
- Preheat oven to 350F / 177C / gas mark 4.
- In large skillet over medium heat, melt butter. Add onions and celery and saute until tender. Add herbs and spices and saute until fragrant. Add chicken broth and bring to boil. Reduce heat to simmer for a few minutes.
- Place bread cubes in large bowl. Gradually ladle in broth mixture, stirring and tossing lightly as you go. Keep adding broth and allowing the bread mixture to soak in the liquid. Taste as you go and add more seasonings if necessary. Add more broth if it seems too dry.
- Add chicken and stir to combine. Gauge the texture at this point. You don't want it too soupy or too dry. Remember that the bread will soak up the liquid as it bakes.
- Pour mixture into buttered casserole dish or cast iron skillet. Bake for 25-30 minutes or until golden brown on top. Let rest for 15-20 minutes before serving.
Notes
- If the dressing starts to get too brown on top before it's done in the middle, lay a piece of aluminum foil over the top.
- The amount of liquid that needs to be added, and the baking time, will vary due to differences climate and oven temperatures.
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