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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
For the Chicken:
1 whole chicken, well rinsed
Chicken giblets, well rinsed
1 onion, cut-up
2 green onions, left whole
2 carrots, cut-up
2 ribs celery, cut-up
2 cloves garlic, peeled and crushed
Few sprigs parsley
1tsp lemon-pepper
2 tbsp chicken soup base
Combine all ingredients in a stockpot and add enough water to cover by three inches. Bring to a boil. Reduce heat and simmer for about 45 minutes until chicken is tender. Strain and reserve broth. Remove skin and bones from the chicken and tear into small chunks. Slice or chop all giblets. Place chicken and giblets in a large bowl. Set aside.
For the Dressing:
1-12-inch iron skillet of your favorite cornbread (without sugar) This is about two recipes of cornbread in quantity, cooled and crumbled.
2 cups fresh bread crumbs
1 stick unsalted butter
3 onions, chopped
3 bunches green onions (scallions), thinly sliced including green tops
1 bell pepper, chopped
3 ribs of celery, chopped
2 cans cream of chicken soup
1 tsp rubbed sage or to taste
Salt to taste
Lots of black pepper
Reserved chicken stock as needed.
Saute all vegetables in melted butter until softened. Add these to the chicken along with the crumbled cornbread and fresh breadcrumbs. Add all remaining ingredients including enough chicken stock to create a very moist dressing. Do not hesitate to include a lot of broth, as it gets absorbed in the dressing as it bakes.
Divide the dressing between two casseroles. Wrap one very well in foil and freeze for later. When ready to serve the other one, bake at 325 for 45 minutes. Add some turkey drippings on top if needed for extra moisture.
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COUNTRY CHICKEN CORNBREAD CASSEROLE
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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
For the Chicken:
1 whole chicken, well rinsed
Chicken giblets, well rinsed
1 onion, cut-up
2 green onions, left whole
2 carrots, cut-up
2 ribs celery, cut-up
2 cloves garlic, peeled and crushed
Few sprigs parsley
1tsp lemon-pepper
2 tbsp chicken soup base
Combine all ingredients in a stockpot and add enough water to cover by three inches. Bring to a boil. Reduce heat and simmer for about 45 minutes until chicken is tender. Strain and reserve broth. Remove skin and bones from the chicken and tear into small chunks. Slice or chop all giblets. Place chicken and giblets in a large bowl. Set aside.
For the Dressing:
1-12-inch iron skillet of your favorite cornbread (without sugar) This is about two recipes of cornbread in quantity, cooled and crumbled.
2 cups fresh bread crumbs
1 stick unsalted butter
3 onions, chopped
3 bunches green onions (scallions), thinly sliced including green tops
1 bell pepper, chopped
3 ribs of celery, chopped
2 cans cream of chicken soup
1 tsp rubbed sage or to taste
Salt to taste
Lots of black pepper
Reserved chicken stock as needed.
Saute all vegetables in melted butter until softened. Add these to the chicken along with the crumbled cornbread and fresh breadcrumbs. Add all remaining ingredients including enough chicken stock to create a very moist dressing. Do not hesitate to include a lot of broth, as it gets absorbed in the dressing as it bakes.
Divide the dressing between two casseroles. Wrap one very well in foil and freeze for later. When ready to serve the other one, bake at 325 for 45 minutes. Add some turkey drippings on top if needed for extra moisture.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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