Chicken Corn Bread Dressing Recipes

SOUTHERN CORNBREAD DRESSING

Steps:

• Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
• Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
• Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
• Bake in the preheated oven 30 minutes, or until golden brown.

SOUTHERN CHICKEN CORNBREAD DRESSING

Steps:

• 1. Make your Cornbread first. Preheat oven to 425. Put shortening in a cast iron skillet, heat on stove top until melted. In large bowl, mix one egg, 2 cups cornmeal, 1 1/4 cup milk, 1/4 cup vegetable oil, mix and place carefully in skillet. Cook 25-30 minutes until toothpick in center comes out clean.
• 2. Boil chicken until completely cooked. Peel chicken off bone after it cools, keep the left over juice.
• 3. In a large pan, crumble your cornbread. Add in finely chopped onions, sage, salt and pepper (to taste), 6 eggs, and peeled chicken. Slowly begin adding in leftover broth mixing and adding more broth until you can press your hand on top of mixture and it feels moist, but not overly soupy. (hint I keep a box of stove top on hand in case I overly fill with broth to bring back texture).
• 4. Place in oven at 350 degrees for 45 minutes.

CHICKEN AND CORN BREAD DRESSING

Steps:

• 1. Cut up fryer and put in stock pot covered with water. Add about 1 to 1 1/2 tsp salt and 1 tsp pepper. Boil until done. zRemove all bones, skin, fat. Save broth for dressing. Set chicken aside.
• 2. Put chopped celery and onion in pot covered with cold water. Add about 1/2 tsp salt and pepper. Add the 6 eggs in this pot. (Be sure eggs are covered with water) Boil until celery and onions and eggs are done. About 15 minutes. Drain and peel eggs and chop. Set all aside.
• 3. Crumble up cornbread in a large pan.(I use dishpan)add broth from chicken and add sliced bread and mix until all cornbread is moist. Add additional canned broth to make the cornbread very moist but not "soupy".
• 4. Add celery, onions, chopped boiled eggs and chicken. Mix all together. May need more broth at this point. Add sage, poultry seasoning, salt and pepper. Add cream of chicken soup, mix well and taste to see if needs additonal seasoning. Need good rich flavor. (May need more boullion or additional can of cream of chicken soup, sage, poutry seasoning, salt or pepper). Suite your own taste at this point. Divide into 2 casserole dishes. Even though all ingredients are already cooked, you still need to bake it about 45 minutes at 400 degress or until nicely browned.
• 5. This can easily be doubled. Just add more bread, broth and seasonings. Cant have dressing without giblet gravy and cranberry sauce. (I have posted my giblet gravy recipe also)