Chicken and Dressing Recipe
This recipe, inspired by Milisa's Southern classic, is your passport to chicken and dressing paradise. Get ready to become the hero of your next holiday gathering!
Equipment
- Deep skillet or heavy pan
- Large bowl
- Skillet
- 9 x 13 inch baking dish
Ingredients
- For the Chicken:
- 4 Chicken Thighs
- ½ teaspoon Kosher Salt
- ½ teaspoon Pepper
- 2 tablespoons Olive Oil
- 4 cups Water
- 2 stalks Celery
- 2 Garlic Cloves
For the Dressing:
- 1 pan Skillet Cornbread recipe of your choice
- 12 ounce package Herb Seasoned Classic Stuffing
- ½ cup Butter
- 1 cup Diced Celery
- 1 Large Onion diced
- 1 cup Heavy Cream
- 3-4 cups Chicken Broth
- 2 Eggs beaten
- 1 tablespoon plus 2 teaspoons Ground Sage
- 1 tablespoon plus 2 teaspoons Granulated Garlic
- 1 tablespoon Chopped Rosemary
- 1 tablespoon Ground Pepper
- 2 teaspoons Kosher Salt
- Non-Stick Cooking Spray
Instructions
- Prepare the Chicken: Season chicken thighs with salt and pepper. Add olive oil to a deep skillet or heavy pan and cook chicken on both sides until browned, about 8-10 minutes.
- Simmer the Chicken: Add water, celery, and garlic cloves to the skillet and bring to a boil. Lower to simmer, cover, and cook for 20 minutes.
- Shred the Chicken: Remove chicken to a plate to cool slightly. Remove skin and bones and shred or roughly chop chicken. Set the broth aside.
- Preheat Oven: Preheat oven to 350°F (175°C).
- Combine Dry Ingredients: Crumble baked cornbread into a large bowl. Add seasoned stuffing crumbs.
- Sauté the Aromatics: Add butter to a skillet and melt over medium heat. Add onions and celery, cook until softened. Stir in heavy cream and mix well.
- Combine Wet and Dry: Pour onion mixture over cornbread mixture and add shredded chicken.
- Add Broth and Eggs: Mix 2 cups of reserved broth with 2 beaten eggs, pour over dry ingredients and stir until combined.
- Moisten to Perfection: Add more broth ½ cup at a time until well moistened but not runny.
- Season Generously: Add garlic, sage, rosemary, salt, and pepper and mix until thoroughly combined.
- Bake to Golden Brown: Pour mixture into a well-greased 9 x 13 inch baking dish, spreading evenly. Cover with foil and bake for 1 hour. Remove foil and bake another 30 minutes or until the top and edges are browned.
- Let Rest and Serve: Let rest for a few minutes before serving. Enjoy!
Notes
Homemade cornbread is best. Don't skimp on the broth. Taste and adjust seasonings. Browning the top enhances flavor. Let it rest before serving.
Disclaimer: Nutritional information is an estimate only and can vary significantly depending on the specific ingredients used. For accurate values, use a nutrition calculator with your specific ingredients.
