Easy Chicken Dressing Recipe With Cornbread Recipe For Meatloaf

CHICKEN CORNBREAD STUFFING BAKE

Steps:

• In a large bowl, combine all ingredients. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray., Cover and bake at 375° for 25 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°., Or cover casserole before baking and freeze for up to 3 months., To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°.

DELICIOUS CHICKEN AND DRESSING RECIPE

Steps:

• Mix all 3 packages of cornbread mix as directed and bake in a large iron skillet. Allow to cool and then crumble into a large mixing bowl. Add white bread pieces and mix with cornbread.
• Saute onion, celery, and bell pepper with butter in a skillet. Stir in pepper, salt, and oregano. Cook until vegetables are tender.
• Add vegetable mixture in cornbread and add in cream of chicken soup. Stir in 1/4 cup College Inn Chicken Broth (and keep adding in small increments of chicken broth) until dressing is moist to your liking. Allow mixture to sit for a few minutes to see how much the dressing soaks up the broth and add more if needed. Once the dressing is moist to your liking, add in the cooked and cubed chicken.
• Heat oven to 400. Pour dressing into desired baking dish and then and bake dressing until lightly browned on top.
• If you want to serve with turkey, just substitute turkey for the chicken and substitute the College Inn Chicken Broth for College Inn Turkey Broth.

CORNBREAD MEATLOAF

Steps:

• With your hands, mix together the ingredients ground beef through pepper plus 1/2 cup of the tomato sauce and mold into a loaf shape; place into a greased baking dish.
• Combine the rest of the tomato sauce with the mustard through brown sugar plus 3/4 cup water and pour over the meatloaf.
• Bake 1 hour at 325F, basting 3 or 4 times during cooking.

CHICKEN CORNBREAD DRESSING

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°.

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 MEATLOAF RECIPE

Steps:

• Preheat oven to 350°F.
• In a large bowl, crumble the ground chicken.
• In a medium bowl, combine all of the dry ingredients (breadcrumbs, onion, parmesan, parsley, garlic powder, salt and pepper) and stir to mix. Add this to the bowl with the ground chicken and stir.
• Add the remaining wet ingredients (milk, eggs, tomato paste, and Worcestershire sauce) and stir to mix.
• In a small bowl, make the glaze by stirring together the ketchup, brown sugar and Worcestershire sauce.
• Spoon a couple tablespoons of the glaze into the bottom of an 8x4-inch loaf pan. Add the chicken mixture to the loaf pan and then spread the remaining glaze on top.
• Bake in the preheated oven, uncovered, for 80-90 minutes, or until the internal temperature reaches 165°F and the loaf is cooked through.

CROCK POT CHICKEN & CORNBREAD DRESSING

Steps:

• Place chicken in greased crock pot.
• Pour undiluted soup on top of chicken.
• In a medium sized bowl, combine cornbread stuffing, butter and water.
• Mix until well combined, then spoon over the chicken.
• Cover and cook on low for 4 hours or until juices run clear.