Chicken/Turkey and Dressing
Bake your chicken in an oven bag and add a couple of stalks of celery, green onions, and season to taste. In addition, add a 1/2 cup of water so that you will have broth for your dressing. If desired, bake your chicken the way it normally does. Sometimes I use an oven bag when I’m not cooking a turkey or a large dinner.
Ingredients for Cornbread:- 1 cup cornmeal
- 1 cup flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 salt
- 1 cup buttermilk
- 2 eggs
- 4 teaspoons canola or vegetable oil
- 3 slices white or wheat bread, toasted
- 3 cans chicken broth (or homemade broth)
- 1 cup pan drippings from the chicken
- 1/4 cup butter
- 1/2 teaspoon poultry seasoning
- 2 teaspoons dried sage
- 6 green onions chopped (include some of the green)
- 1/2 cup green pepper, chopped
- 2 stalks celery chopped
- 1/2 teaspoon thyme
- 1 teaspoon garlic powder
- salt and pepper to taste
- 2 egg beaten
- 1 can chicken broth (or homemade)
- 1 cup pan drippings from chicken (include some of the celery and green onions)
- 3 tablespoons corn starch
- 1/2 cup chicken liver and gizzards, chopped
- salt and pepper to taste
- Preheat oven to 425 degrees F.
- Combine all dry ingredients
- Add buttermilk, eggs, and oil
- Pour in a 9×13″ pan or baking dish
- Bake for about 20 to 25 minutes
- Preheat oven to 375°F.
- Crumble the cornbread and bread slices into a very large bowl (large enough to mix all ingredients).
- In a large skillet over medium heat, melt the butter and sauté the celery, green pepper, and green onions until tender.
- Add the sautéed vegetables to the cornbread mixture and mix well.
- Add chicken broth, chicken pan drippings, dry seasonings, and eggs, mix well. Add additional chicken broth or water if needed. The dressing should be very moist; mix thoroughly.
- Bake for 30 minutes or so; stir dressing starting at the edges about halfway through baking process.
- Over medium heat, combine chicken broth and pan drippings in a medium saucepan
- Dissolve cornstarch in a couple of tablespoons of chicken broth from the saucepan. Once dissolved, add to corn starch mixture to chicken broth and pan drippings
- Add chopped chicken liver and gizzard
- Simmer over low heat until gravy thickens; if necessary, add more corn starch
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