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Chicken n’ Cornbread Dressing

Looking for a new take on the traditional Thanksgiving recipes? You need not look any further! I’m invoking my Southern roots and sharing my family’s tried and true recipes that are sure to please a hungry crowd.

I look forward to this dressing every year. It’s rich, sweet and oh, so tasty. Give it a try and see how much your family will “Oooo and Ahhhh” at your hard work.

A low-fat version of this recipe can be made by omitting the butter while sautéing the vegetables and use light olive oil instead.

 

 Chicken n’ Cornbread Dressing

  • 4 cups chicken meat, loosely chopped
  • 1/4 cup butter
  • 3 cups diced celery
  • 2 cups diced sweet onions
  • 1/2 cup finely chopped fresh sage
  • 1 pan of cornbread, crumbled
  • 3 cups soft, fresh breadcrumbs
  • 4 large eggs, lightly beaten
  • 7 cups chicken broth
  • 1 tablespoon freshly ground pepper
  • 1 teaspoon poultry seasoning

1. Preheat oven to 400°. Melt butter in a large skillet over medium-high heat; add celery and onions, and sauté 5 to 6 minutes or until onions are tender. Stir in sage, and sauté 1 minute.
2. Stir together Cornbread Crumbles and breadcrumbs in a large bowl. Stir in eggs, next 2 ingredients, and celery mixture, stirring until blended. Divide cornbread mixture between 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish.
3. Bake at 400° for 45 to 55 minutes or until set and golden brown.

 

Check out these recipe variations from Southern Living


Chorizo-and-Dried Cherry Dressing: Saute 3/4 lb. diced chorizo sausage in 1 Tbsp. hot oil in a large skillet over medium-high heat 4 to 5 minutes or until browned; drain. Prepare recipe as directed, stirring sausage and 1 1/2 cups coarsely chopped dried cherries into breadcrumbs in Step 2.

Fresh Corn-and-Green Chile Dressing: Substitute 3 cups fresh corn kernels for diced celery and 1/2 cup chopped fresh cilantro for sage. Prepare recipe as directed, stirring in 2 (4-oz.) cans chopped green chiles with cilantro in Step 1.

This article was originally published at Ready Nutrition™ on November 20th, 2012

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