Recipe

Chicken And Dressing Recipe

	Kattyg38 / All my dishes 2 years ago This is the perfect substitute for turkey and dressing (stuffing). When the kids, and some adults, don't want to fuss with the white meat alone, or a huge turkey leg, they can have the best of both worlds wrapped into one. It's also great for regul... More Prep:45m Cook:45m Servings:8	Kattyg38
	holiday dining made easy

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Ingredients

Cornbread ( Aunt Jemima Self-Rising White Corn Meal Mix-follow package instructions)

1 bag Peppridge Farm Sage and Onion Stuffing Mix (croutons)

1 can cream of celery

1 can cream of chicken

1 can cream of mushroom

2 onions, chopped fine

2 green bell peppers chopped fine

1 stalk of celery chopped fine

Poultry Seasoning

Ground Sage

Garlic Powder

Black Pepper

Salt and Season All

NOTE: I don't put amounts on seasonings because it's all about seasoning to taste

Accent

4 cans of chicken broth

4 large chicken breasts, split but not separated

Cranberry Sauce, or berries (optional)

Chicken Gravy (pre-packaged, or make your own; keep in mind, this is supposed to be simple)

Directions

Prepare cornbread mixture as directed on package ( or, if you know how, make your own cornbread--no Jiffy Mix! I make my own, but I really don't measure, so I can't give good instructions on this).

Using a liberal amount of vegetable oil, sautee vegetables until softened (it sometimes turns kids off to eat crunchy onions and green peppers!)

Crumble cooled cornbread

Add croutons (as little or as many as you want)

Using discretion, add cans of broth until mixture is moist, not soupy

Add cans of creamed soup to mixture as well as vegetables with oil

NOTE: your dressing (stuffing) should be aromatic and full of flavor at this point, which is why spices are added last)

Add the spices to taste, being careful not to over season

When you are satisfied with your flavor, begin adding stuffing to opening of chicken breasts

You can either close off breasts with tooth picks or fill breasts to a point where the dressing is visible through opening

Cover and bake in a pan pre-sprayed with vegetable oil at 350 degrees for 30-40 minutes to ensure doneness of breasts (large breasts take longer to cook, especially when stuffed)

Pour gravy over breasts (optional) during last 10-15minutes of cooking

After removing from oven, allow to rest for 10-15 minutes to allow juices to settle.

Slice across width and serve with cranberry (optional, but usually how the kids like it)

NOTE: Notice that soul food cooking is actually an art, and is not usually done using a measuring cup and exact times. It's just learned! So, add your own twists and be mindful of cooking times; mine may not be precise; I just KNOW when my food is done to my liking.

ENJOY!

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Comments

joyinabasket 2 years ago said:
Good golley..this is one of the "stuck your foot in it" meals! I love it! Thanks!

gingerlea 2 years ago said:
Ya know, I don't know anyone who fixes homemade cornbread dressing that can measure. I just dump and taste!!!!!!!! Learned from a great woman from the Arkansas Delta (ex-mominlaw) and just had to watch her dump. She even churned her own buttermilk. Tried to keep the Jersey cow out of the wild onions!!!!!!!

linebb956 2 years ago said:
Great Recipe! You cook like I do.. just dump! It has been hard on some recipes to put on here! Keep them coming!
Linda