Are you ready to experience the ultimate comfort food? This Chicken Dressing recipe, featuring a deliciously crumbly cornbread base, is the perfect side dish for your Thanksgiving feast or a cozy weeknight dinner. Forget dry, bland stuffing; this recipe delivers a moist, flavorful dressing that will leave everyone wanting more. It's surprisingly easy to make, perfect for both beginner cooks and seasoned chefs looking for a delicious twist on a classic. This recipe is all about homemade cooking at its finest, delivering a healthy and satisfying meal.
Ingredients:
For the Cornbread:
- 1 ½ cups all-purpose flour
- ½ cup yellow cornmeal
- ¼ cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ¼ cup vegetable oil
- 1 large egg, lightly beaten
For the Dressing:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 cup cooked chicken, shredded or diced
- 1 teaspoon dried sage
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 4 cups chicken broth
Instructions:
Making the Cornbread:
- Preheat your oven to 400°F (200°C). Grease an 8x8 inch baking pan.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, oil, and egg.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool completely before crumbling it.
Assembling and Baking the Dressing:
- While the cornbread is baking, prepare the dressing. Heat the olive oil in a large skillet over medium heat.
- Add the onion and celery and cook until softened, about 5-7 minutes.
- Stir in the shredded chicken, sage, thyme, and pepper. Cook for another 2-3 minutes.
- Crumble the cooled cornbread into a large bowl.
- Add the chicken and vegetable mixture to the crumbled cornbread.
- Gradually pour in the chicken broth, mixing until the dressing is moist but not soggy. You may not need all the broth.
- Pour the dressing into a greased 9x13 inch baking dish.
- Bake at 350°F (175°C) for 30-40 minutes, or until heated through and lightly browned on top.
Tips and Variations:
- For a richer flavor: Use homemade chicken broth instead of store-bought.
- Add some crunch: Incorporate ½ cup of chopped pecans or walnuts into the dressing.
- Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce for a little kick.
- Make it vegetarian: Omit the chicken and add 1 cup of cooked wild rice or quinoa for a hearty vegetarian option.
- Leftovers: This dressing tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 300-350
- Protein: Approximately 15-20g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 30-35g
This chicken dressing recipe is a guaranteed crowd-pleaser. It's a delicious and easy way to elevate your meal, perfect for any occasion. Enjoy!