CHICKEN CORNBREAD DRESSING
Even though Mom passed away years ago, her wonderful cornbread dressing lives on each year at Christmas dinner. It just wouldn't be the same holiday without it!
Provided by Taste of Home
Categories Side Dishes
Time 2h40m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Place chicken in a soup kettle. Add the water, celery and onion; bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until chicken is tender. Remove chicken from broth. Strain broth, discarding vegetables; set broth aside. When cool enough to handle, remove chicken from bones; dice and place in a large bowl., In a large skillet, saute celery and onions in butter until tender; stir in salt, sage, pepper and cayenne. Add to chicken. Stir in the cornbread, green onions, pecans, parsley and eggs. Add 1-1/4 to 1-1/2 cups of reserved broth, stirring gently to mix. (Refrigerate remaining broth for another use.) , Transfer to greased 13x9-in. baking dish. Cover and bake at 325° for 45 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 160°.
Nutrition Facts : Calories 383 calories, Fat 22g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 663mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.
SOUTHERN CORNBREAD DRESSING
This is a delicious and easy dressing recipe using chicken. It can be moist or dry depending on the amount of broth used.
Provided by Holly
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 1h45m
Yield 18
Number Of Ingredients 11
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.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 31.4 g, Cholesterol 94.4 mg, Fat 8.9 g, Fiber 0.9 g, Protein 18.6 g, SaturatedFat 2.1 g, Sodium 771.7 mg, Sugar 4.3 g
SOUTHERN CORNBREAD DRESSED-UP CHICKEN
Provided by Food Network Kitchen
Time 1h40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. Cook the bacon in a large ovenproof skillet over medium heat until crisp, about 7 minutes; transfer to a paper-towel-lined plate. Add the onions to the pan with 1 teaspoon salt and some pepper; cook over low heat until tender, about 5 minutes, scraping up the browned bits with a wooden spoon. Set the skillet aside.
- Combine the cornbread, spinach, cheese, pecans, garlic, 1 tablespoon of the mustard, 1/2 teaspoon salt and the nutmeg in a medium bowl. Crumble in the bacon and toss gently. Stuff the mixture between the skin and flesh of each chicken half, making sure to cover the breast and thigh.
- Place the chicken halves skin-side up on top of the onions in the skillet. Combine the butter and honey in a bowl and brush all over the chicken; season with salt. Roast in the oven until a thermometer inserted in the thigh registers 165, about 50 minutes. Transfer the chicken to a cutting board; let rest for 10 minutes. Whisk the remaining 1 tablespoon mustard into the onion mixture and set aside. Carve each chicken half and serve on a platter with the onions.
CORNBREAD DRESSING
This crisp, rich and buttery dressing is excellent as a side dish for dinner on Thanksgiving and as leftovers the next day. Aromatics and a mix of fresh and dried herbs give it a deep savoriness. The sausage brings a flavor of its own, but you can leave it out for a vegetarian-friendly alternative. The accompanying cornbread recipe yields a result firm enough to soak up the stock and buttermilk without it turning to a pudding, but you can also use store-bought cornbread or a boxed mix. If you do, just crumble the baked cornbread and spread it out on a sheet pan in an even layer to dry for at least 4 hours and up to 12 hours before mixing it with the rest of the dressing ingredients.
Provided by Yewande Komolafe
Categories stuffing and dressing, side dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Butter a 9-by-13-inch baking dish.
- Heat a large skillet over medium and pour in the oil. Add the sausage and cook, using a wooden spoon to break it into small pieces, until the meat is cooked through and no longer pink, about 8 minutes. Transfer the cooked sausage to a plate, keeping any fat in the skillet. Add a few additional tablespoons oil if needed to evenly coat the bottom.
- Add the onion and celery to the skillet. Cook over medium heat, stirring occasionally, until softened, about 6 minutes. Add the garlic, thyme, oregano, fennel seeds and sage, and cook until fragrant, about 1 minute. Return the cooked sausage to the skillet and stir to incorporate. Season to taste with salt and pepper. Transfer the mixture to a large bowl, add the cornbread pieces and toss to combine. Pour in the stock and buttermilk, and stir until well mixed. Taste and adjust seasoning with salt and pepper if necessary.
- Transfer the cornbread mixture to your prepared dish and spread evenly. Drizzle the melted butter over the top. Cover the dish with foil and bake until heated through, 30 to 35 minutes. Raise the oven temperature to 400 degrees, remove the foil and bake until the surface is golden brown in spots, 15 to 20 minutes. Cool for at least 10 minutes before serving warm.
STUFFED CHICKEN BREASTS WITH CORNBREAD DRESSING
This is a quick and easy meal if you have leftover cornbread on hand, or use a packaged mix. The chicken livers are optional, but do give this an authentic Southern flair!
Provided by carina
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut a pocket into the side of each piece of chicken, going to within 1/2 inch of each edge. Season chicken pieces with salt and pepper; set aside.
- Melt the butter in a large saucepan over medium heat. Add the onion, bell pepper and chicken livers; cook and stir until onion is tender, about 5 minutes. Add the garlic and sage; cook and stir until fragrant, about 1 minute more. Pour in the chicken broth and season with salt and pepper. Bring to a boil, then remove from the heat. Gently stir in the cornbread crumbs and set aside until cool enough to handle.
- Spoon some of the stuffing into the pocket of each piece of chicken. Arrange them in a 9x13 inch baking dish. Spoon any leftover stuffing into the pan to surround the chicken. Stir together the condensed chicken soup and water; pour over the top off the chicken. Cover with a lid or aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove the aluminum foil and bake for an additional 10 minutes, or until the center of the stuffed breasts has reached 160 degrees F (70 degrees C) and the chicken has browned on top.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 26.4 g, Cholesterol 138.4 mg, Fat 14.7 g, Fiber 2.2 g, Protein 31.6 g, SaturatedFat 5.7 g, Sodium 946.5 mg, Sugar 4.1 g
YANKEE GIRL'S SOUTHERN ROAST CHICKEN WITH CORNBREAD STUFFING
This recipe was inspired by a Recipezaar thread where I requested Zaar Southerners to suggest their favorite Southern recipes. Talk about Southern hospitality -- what a response! I learned a lot -- I think I'm part Southerner now! About the stuffing: It does not call for broth, as the cornbread is on the moist side, even after toasting. I like a more crumbly stuffing, and find that the chicken exudes plenty of moisture to make it just right.
Provided by Loves2Teach
Categories Whole Chicken
Time 2h30m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Rinse chicken, remove excess fat from around the cavity and pat dry.
- Rub inside and outside of chicken with one teaspoon Old Bay seasoning and set aside.
- Spread corn bread pieces in a single layer on a baking sheet and toast in a 350 degree oven for about 15 minutes, or until they dry out a bit not much longer than that.
- Combine onion, celery, fresh herbs, pepper, olive oil and 1 teaspoon of the Old Bay seasoning in a mixing bowl.
- When the cornbread crumbs are toasted enough, dump the hot bread into the celery onion mixture and combine.
- Place the chicken in the bottom of a small roasting pan that has a cover.
- Stuff the cavity and the sides of the chicken with the stuffing you need to separate the skin a bit from the sides to get the stuffing in next to the leg/thigh pieces also stuff some into the neck cavity.
- Tie the legs together to hold the stuffing in with kitchen twine.
- Drizzle the chicken with oil, sprinkle with salt and a little more Old Bay if you like.
- Cover the pan and roast at 350 for about 1 and 1/2 hours, then uncover, insert a thermometer close to the leg/thigh joint without touching the bone- you're looking for it to read 180 degrees- it will be very close at this point.
- Roast a little longer uncovered until chicken is nicely browned and the thermometer reads 180 degrees.
- Allow the chicken to rest about 10 to 15 minutes before carving- this step keeps it juicy.
- Enjoy.
CHICKEN AND CORN BREAD DRESSING
My mother never made just dressing, it was always chicken and dressing. This is her recipe with a few of my additions. I add sage and chicken soup to mine. Mother always used a hen and I use just a regular frying chicken (to me hen had to much fat) Put the two recipes together and this is the best dressing ever.
Provided by Betty Warren @Betty0953
Categories Chicken
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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".
- 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.
- 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)
CHICKEN AND CORNBREAD STUFFING CASSEROLE
Make and share this Chicken and Cornbread Stuffing Casserole recipe from Food.com.
Provided by Audrey M
Categories Poultry
Time 27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400.
- Spray a 3-quart casserole with Pam. In 3-quart saucepan, heat soup and milk to boiling over high heat, stirring frequently.
- Stir in mixed vegetables, onion, and sage.
- Heat to boiling, stirring frequently; remove from heat.
- Stir in chicken and stuffing mix. Spoon into casserole.
- Sprinkle with pepper and paprika.
- Bake uncovered for about 15 minutes or until hot in the center.
Nutrition Facts : Calories 298.7, Fat 11.3, SaturatedFat 3.7, Cholesterol 65, Sodium 628.3, Carbohydrate 25.8, Fiber 5, Sugar 1.6, Protein 24.9
CORNBREAD CRUSTED CHICKEN
From Betty's Soul Food Collection... Mmm! No-muss, no-fuss, delicious chicken that's "fried" in your oven.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 4
Number Of Ingredients 10
Steps:
- In large resealable food-storage plastic bag, mix buttermilk, dressing mix and chicken. Seal bag; turn bag several times to coat chicken. Refrigerate at least 1 hour or overnight.
- Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In shallow dish, mix breading ingredients. Remove chicken pieces one at a time from buttermilk mixture. Dip chicken in breading, turning to coat completely; shake off excess. Place chicken, bone side down, in pan. Lightly spray top of chicken with cooking spray.
- Bake 35 to 40 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Garnish with parsley sprigs.
Nutrition Facts : Calories 610, Carbohydrate 51 g, Cholesterol 135 mg, Fat 1, Fiber 0 g, Protein 49 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1770 mg, Sugar 18 g, TransFat 1/2 g
More about "cornbread dressing with chicken pieces recipes"
CHICKEN AND CORNBREAD DRESSING - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
5/5 (1)Total Time 1 hr 40 minsCategory Mains, SidesCalories 420 per serving
- Place the chicken pieces into a pot with salt and pepper. Cover the chicken with water, bring to a boil and simmer until cooked through and tender enough to shred. Shred the chicken discarding the bones and skin. Save the broth for later.
- Add the onion and celery to a pot with the eggs and cover with water. Bring to a boil and cook for 15 minutes. Drain, rinse the eggs in cold water, peel the eggs and chop them well.
- Crumble the cornbread, and place it into a large mixing bowl with the three slices of bread that have been torn into small pieces.
SOUTHERN CHICKEN CORNBREAD DRESSING RECIPE | SIDE DISH
From todayscreativeideas.com
4.7/5 (20)Category Side DishServings 1Total Time 1 hr 30 mins
- Boil your chicken legs in a large pot with plenty of water. You will need the broth as part of your ingredients.
EASY SOUTHERN CORNBREAD DRESSING WITH CHICKEN - STAY …
From staysnatched.com
Ratings 10Calories 289 per servingCategory Side Dish
- You will need cooked cornbread for this recipe. You can find my Homemade Cornbread recipe here. You can also use boxed cornbread if you wish. After preparing the cornbread, store it in the fridge overnight and prep the dressing using day old cornbread.
- Preheat oven to 350 degrees. Heat a skillet on medium-high heat. When hot, add the olive oil, celery, onions, garlic, and green peppers.
- Saute until the onions are translucent, fragrant, and the vegetables are soft. Remove the vegetables from the pan. Set aside to cool while prepping the remaining ingredients.
- Place day old cornbread in a large mixing bowl. Use a large spoon and/or your hands to break down the cornbread. You want to fully crumble it.
OLD FASHIONED CORNBREAD DRESSING WITH OR WITHOUT CHICKEN
From ladybehindthecurtain.com
AUNTIE ROSE’S SOUTHERN CORNBREAD DRESSING RECIPE
From grandbaby-cakes.com
SOUTHERN CORNBREAD DRESSING WITH CHICKEN - THE COOKING …
From cookingbride.com
CORNBREAD DRESSING WITH CHICKEN (SMALL BATCH)
From healthierdishes.com
SOUTHERN CHICKEN AND CORNBREAD DRESSING - DEEP …
From deepsouthdish.com
HOW TO MAKE A DELICIOUS CHICKEN AND DRESSING RECIPE
From pinkwhen.com
SOUTHERN CORNBREAD CHICKEN & DRESSING - SOUTHERN …
From southernhospitalityblog.com
CHICKEN WITH CORNBREAD STUFFING | NORTHWEST KIDNEY …
From nwkidney.org
SOUTHERN CORNBREAD DRESSING - DINNER AT THE ZOO
From dinneratthezoo.com
EASY CHICKEN AND DRESSING CASSEROLE - COPYKAT RECIPES
From copykat.com
CORNBREAD DRESSING RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
PAULA DEEN’S CORNBREAD DRESSING - INSANELY GOOD
From insanelygoodrecipes.com
SOUTHERN CHICKEN AND DRESSING - SOUTHERN DISCOURSE
From southerndiscourse.com
THE BEST HOMEMADE CORNBREAD DRESSING RECIPE
From southernlovelifestyle.com
CORNBREAD DRESSING - I AM HOMESTEADER
From iamhomesteader.com
CHICKEN AND CORNBREAD DRESSING RECIPE - CHERISHED BLISS
From cherishedbliss.com
17 BEST LEFTOVER CORNBREAD RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
SOUTHERN CORNBREAD DRESSING RECIPE - JULIAS SIMPLY SOUTHERN
From juliassimplysouthern.com
OLD FASHIONED CORNBREAD DRESSING - OLD-FASHION-RECIPE.COM
From old-fashion-recipe.com
CORNBREAD DRESSING AND CHICKEN CASSEROLE — THE OLD MILL
From old-mill.com
EASY CORNBREAD DRESSING (SMALL BATCH) - HEALTHIER DISHES
From healthierdishes.com
CROCK POT CHICKEN & CORNBREAD DRESSING - JULIAS SIMPLY SOUTHERN
From juliassimplysouthern.com
SOUTHERN STYLE CORNBREAD DRESSING - COOKIES AND CUPS
From cookiesandcups.com
MOMMY'S KITCHEN : CROCK POT CHICKEN & CORNBREAD DRESSING
From mommyskitchen.net
CROCKPOT CORNBREAD DRESSING - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
SCOTT PEACOCK'S CORN BREAD DRESSING - BETTER HOMES & GARDENS
From bhg.com
CORNBREAD DRESSING WITH CHICKEN PIECES RECIPES
From tfrecipes.com
SOUTHERN CORNBREAD DRESSING - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
CHICKEN AND DRESSING - OLD-FASHION-RECIPE.COM
From old-fashion-recipe.com
CHICKEN-AND-CORNBREAD CASSEROLE RECIPE | SOUTHERN LIVING
From southernliving.com
SOUTHERN DRESSING WITH CORNBREAD - SOUTHERN PLATE
From southernplate.com
FARMHOUSE CHICKEN CORNBREAD CASSEROLE - THE SEASONED MOM
From theseasonedmom.com
CORNBREAD DRESSING - WILL COOK FOR SMILES
From willcookforsmiles.com
CLASSIC SOUTHERN CORNBREAD DRESSING RECIPE - THE SPRUCE EATS
From thespruceeats.com
CORNBREAD DRESSING - IMMACULATE BITES
From africanbites.com
NANNIE JUNE'S CORNBREAD DRESSING RECIPE | KITCHN
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love