Wednesday, April 29, 2009
Raven loves chicken and dressing and often orders it when we go out to eat. I decided to surprise her and make it at home. Chicken and dressing does not have to be time consuming and saved for Sunday dinner, as it was at my grandmother's home. This is a family pleaser and a budget pleaser. We serve it covered with gravy, but that is up to you. This is What's Cookin on Beaty's Creek.
1 boiled chicken-boned and chopped up
4 stalks celery-chopped
1/2 white onion-chopped
2 T sage
Salt and Pepper to taste
Chicken broth(from boiling your chicken)
1 pan cornbread-crumbled( I keep odd and end pieces in the freezer for dressing.)
6 slices white bread-toasted and cubed
2 sticks butter
Mix together cornbread, white bread, chicken, and sage. Saute carrots, celery, and onion in 2 sticks of butter until fork tender, now add them to the bread mixture and stir very well while salting and peppering to your taste. Add broth a cup at a time until you have a soft mixture that will hold shape when pressed together. Place dressing in a deep casserole pan and bake at 425' for 35 minutes or until a crust forms on top. Serve with gravy and cranberry sauce.