ROAST CHICKEN AND SAVORY CORNBREAD DRESSING

If it’s chicken, Southerners are bound to like it. Wrap it in a crust, put dumplings in it, fry it, mix it with spaghetti or slather it in barbecue sauce…..family always ask for seconds. The odds are that chicken and dressing will appear on tables not only at Thanksgiving, but we find it most special for Sunday dinners.

I love Sundays when we can fill the house with the comforting aroma of a roaster in the crockpot. This was a day when the darling and I traveled to Desoto to watch Noah play in a baseball tournament. We braved that Texas cold and wind for about four hours.

Practicing our selfies!

 It was convenient to just place some carrots, baby red potatoes, onions and a few celery stalks in with the chicken, juice a few lemons over the chicken and place them around the sides, sprinkle with rotisserie and Greek seasoning and simmer on low for eight hours.

The darling said.....

"What is this? Are we celebrating something?"

 

Me: "No...nothing special.

I just thought I would make something that is reminiscent of  the way

 Sunday dinner used to be.

I don't want life to be over and I did not make the average day,

 something we enjoy and are thankful for!"

 

It’s not stuffing….it’s dressing. Whether you prefer bread dressing or cornbread dressing, you owe it to yourself to make a delicious savory dressing that becomes a tradition in your home!

YELLOW CORNBREAD

1 cup self-rising cornmeal

½ cup self-rising flour

¾ cup buttermilk

2 eggs

2 Tablespoon vegetable oil

 SOUTHERN DRESSING

Cornbread, at least day old and dried

1 ½ cup onions, diced

2 cups of celery, diced (about 3 stalks)

1 cup of green bell peppers diced (about 1 medium green bell pepper. You could also add in some red bell pepper as well if you’d like)

3 pieces of dried bread

2 eggs, hard boiled

2 eggs, beaten

3-4 cups of chicken or turkey broth, hot

1 can Cream of Chicken Soup

Seasoning (poultry seasonings, sage, black pepper, parsley)

 

Preheat the oven to 350 degrees F.

In a bowl, stir together the cornmeal & flour.

Add in the buttermilk, eggs & oil. Stir until combined.

Pour into a greased, shallow baking dish (9” X 9”) or iron skillet. Bake for about 20-25 minutes or until set. Let cool.

When your cornbread has cooled, break it up in a large bowl, along with the dried bread. I prepare this 1-3 days ahead and allow to dry in a large bowl.

 

Sauté onions, celery and green bell peppers in a little bit of butter until tender.

Add the sautéed vegetables into the cornbread/bread mixture. Mix ingredients well.

Add in some spices. I usually start with a teaspoon of each and then add more after I put the broth in if it needs it. Mix it up well.

Next add in the broth a little at a time. Add in just enough to make it thick & kind of soupy Add in the cream of chicken soup. Finally gently stir in the 2 hard-boiled eggs, chopped. The taste should be to your preference.

When you are content with the taste, go ahead and stir in the eggs.

Pour into a buttered 9 X 13 casserole pan.

Bake for 45-60 minutes.