Chicken Dressing Once A Month Cooking Recipes

CHICKEN AND DRESSING DISH

Steps:

• In a large saucepan, saute onion and celery in butter until tender; remove from the heat. Stir in the broth, seasonings and eggs. Add bread cubes and parsley; toss to coat. , Transfer to a greased 13-in. x 9-in. baking dish. Top with chicken. Combine soup and water; spoon over chicken. Let stand for 10 minutes. , Cover and bake at 350° for 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°.

CHICKEN DRESSING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large saucepan, bring the chicken broth to a boil.
• In a large bowl combine the crumbled cornbread and biscuits. Pour in 3 cups of boiling broth; cover and let stand.
• Meanwhile, heat margarine in a medium skillet over medium heat. Saute celery and onions until tender. Stir into cornbread mixture.
• To the cornbread mixture add the remaining broth, eggs, sage and black pepper. Pour into a large iron skillet or roasting pan.
• Bake in preheated oven for 1 hour, or until set and well browned.

CHICKEN AND DRESSING

Steps:

• In a large stockpot, bring chicken, next 7 ingredients, and water to cover to a boil over high heat. Reduce heat, and simmer for 45 minutes or until chicken is done. Remove from heat, and let stand for 30 minutes. Remove chicken from broth, and set aside until cool enough to handle. Shred meat, discarding skin and bones. Reserve 2 cups shredded chicken, and set aside remaining chicken for another use. Strain broth through a wire mesh sieve, discarding solids. Reserve 5 cups broth, and set aside remaining broth for another use. Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray. In a large bowl, crumble baked cornbread and biscuits. In a large skillet, melt butter over medium heat. Add chopped onion, chopped celery, and garlic, and cook for 8 to 10 minutes or until very tender. To cornbread mixture, add poultry seasoning, sage, thyme, cooked vegetables, and reserved 2 cups chicken, stirring until well combined. Add eggs, stirring until combined. Gradually add reserved 5 cups chicken broth, stirring until dry ingredients are moistened. Spoon mixture into prepared pan. Bake for 35 to 45 minutes or until center is set. Let stand for 10 minutes before serving.

HAZEL SMITH'S CHICKEN DRESSING CASSEROLE

Steps:

• Place whole chicken in deep pot. Add water to cover. Bring to a boil, reduce heat to a simmer and cook until 'fork tender', about 2 1/2 hours.
• Hold chicken in broth until completely cooled. Remove chicken from broth, reserving broth. Remove meat from bones and chop, discarding skin. Set aside.
• Preheat oven to 350 degrees F.
• In a large bowl, crumble cornbread and toast (or biscuits). Add chopped hard-boiled eggs to mixture.
• In a large skillet, saute onions and celery in butter until translucent. Add to bread mixture.
• In a separate small bowl, combine beaten eggs, dried sage, salt, pepper, and vinegar. Stir into bread mixture.
• Add enough chicken broth to create a moist consistency.
• Grease a 9 1/2-inch by 13-inch glass baking dish with butter. Evenly spread 1 cup dressing mixture in the bottom of the dish. Add a layer of chicken. Top with remainder of dressing. Bake until browned and bubbly, about 40 minutes. Remove from oven and let cool for 10 minutes.
• Place a portion of the chicken dressing casserole on each plate. Ladle the Giblet Gravy over the dressing. Serve with chutney, hot mashed potatoes and green beans.
• Preheat oven to 450 degrees F.
• Heat a cast iron skillet in the oven with 1/3 cup shortening to melt. When shortening is melted, remove skillet from oven.
• Combine cornmeal and buttermilk in a medium bowl. Add melted shortening to batter, stirring quickly. Pour batter into hot pan. Bake for 20 to 25 minutes.
• Let cool and then crumble.
• Boil liver, gizzards, and heart in a large pot of simmering water for 40 to 50 minutes or until tender. Drain, chop, and reserve giblets.
• Melt shortening in a frying pan over medium heat. Add flour, stirring until light brown, about the color of peanut butter, about 5 minutes. Add chicken broth and stir. Add salt and pepper to taste. Add giblets and boiled eggs and stir to combine. Serve immediately or keep warm.
• Combine all ingredients in a medium bowl. Chill until ready to serve.

CHICKEN & DRESSING (ONCE A MONTH COOKING)

Steps:

• Melt butter in large pot.
• Sauté onion and celery.
• In large, separate bowl, pour eggs and milk over bread cubes and toss until completely moistened.
• Add this to celery and onion and fry until lightly browned.
• Add chicken.
• Freeze in ziploc bags.
• Freeze broth in glass jars, plastic containers, or ziploc bags.
• To serve, thaw.
• Pour mixture into large, heavy pot.
• Pour half of broth over top.
• Heat over medium heat until hot all the way through, adding more of the broth as mixture becomes dry.

SLOW-COOKED CHICKEN AND STUFFING

Steps:

• In a large saucepan, combine the first 10 ingredients. Simmer for 10 minutes; remove from the heat. Place bread cubes in a large bowl. Combine eggs and soup; stir into broth mixture until smooth. Pour over bread and toss well. , In a 5-qt. slow cooker, layer half each of the stuffing and chicken; repeat layers. Cover and cook on low for 4-1/2 to 5 hours or until a thermometer inserted into the stuffing reads 160°.

CHICKEN CURRY (ONCE A MONTH COOKING)

Steps:

• Cook onion and green pepper in oil until tender.
• Add chicken.
• Sauté briefly.
• In separate bowl mix flour, curry powder and salt.
• Slowly stir in water and lemon juice to make paste.
• Add tomato sauce and garlic and pour mixture over chicken mixture.
• Mix.
• To freeze, freeze in ziploc plastic bag.
• Freeze rice in separate ziploc bag.
• To serve, thaw.
• Place rice in casserole dish.
• Place chicken mixture over top of rice.
• Heat through on 350°, about 30 min.

VINEGAR CHICKEN WITH CRUSHED OLIVE DRESSING

Steps:

• Heat oven to 450 degrees. Place chicken on a rimmed baking sheet and toss with turmeric and 2 tablespoons olive oil, and season with salt and pepper. Make sure chicken is skin-side up, then pour vinegar over and around chicken and place in the oven.
• Bake chicken, without flipping, until cooked through and deeply browned all over, 25 to 30 minutes.
• Meanwhile, combine olives, garlic, parsley, the remaining 4 tablespoons olive oil and 2 tablespoons water in a small bowl; season with salt and pepper.
• Once chicken is cooked, remove baking sheet from the oven and transfer chicken to a large serving platter, leaving behind any of the juices and bits stuck to the pan.
• Make sure the baking sheet is on a sturdy surface (the stovetop, a counter), then pour the olive mixture onto the sheet. Using a spatula or wooden spoon, gently scrape up all the bits the chicken left behind, letting the olive mixture mingle with the rendered fat and get increasingly saucy. Pour olive mixture over the chicken, then serve.

GRANDMA'S CHICKEN AND DRESSING

Steps:

• Heat oven to 400° F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir together all ingredients except butter. Spoon mixture into baking dish. Dot evenly with butter.
• Bake uncovered about 45 minutes or until bubbly and golden brown.

CHICKEN AND STUFFING CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.
• In a large bowl mix together the soups, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.