SOUTHERN BUTTERMILK CORNBREAD CHICKEN & DRESSING
Categories Chicken Side Bake Christmas Easter Thanksgiving Stuffing/Dressing Winter Potluck
Yield 1 large pan
Number Of Ingredients 22
Steps:
- Obviously, cook the cornbread and biscuits first, then crumble. Add chicken and remaining ingredients. I usually mix this in a huge gumbo pot, then pour it into the pan, simply because it's easier to mix and the largest bowl I have isn't big enough to hold it. Bake it at 400 degrees for about 45 minutes to an hour. Don't let it get to brown around the edges or too dry in the center.
SOUTHERN CORNBREAD DRESSED-UP CHICKEN
Provided by Food Network Kitchen
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 375. Cook the bacon in a large ovenproof skillet over medium heat until crisp, about 7 minutes; transfer to a paper-towel-lined plate. Add the onions to the pan with 1 teaspoon salt and some pepper; cook over low heat until tender, about 5 minutes, scraping up the browned bits with a wooden spoon. Set the skillet aside.
- Combine the cornbread, spinach, cheese,
- pecans, garlic, 1 tablespoon of the mustard
- 1/2 teaspoon salt and the nutmeg in a medium bowl. Crumble in the bacon and toss gently. Stuff the mixture between the skin and flesh of each chicken half, making sure to cover the breast and thigh.
- Place the chicken halves skin-side up on top of the onions in the skillet. Combine the butter
- and honey in a bowl and brush all over the chicken; season with salt. Roast in the oven until a
- thermometer inserted in the thigh registers 165, about 50 minutes. Transfer the chicken to a cutting board; let rest for 10 minutes. Whisk the remaining 1 tablespoon mustard into the onion mixture and set aside. Carve each chicken half and serve on a platter with the onions.
OVERNIGHT SOUTHERN CORNBREAD DRESSING
My family's longtime favorite. The dressing is best mixed the day before and refrigerated before baking.
Provided by MadisonMom
Time 10h55m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl. Stir together buttermilk and 2 eggs in a separate bowl; add to dry ingredients and stir until just moistened.
- Heat 2 tablespoons butter in a cast iron skillet over medium heat until hot. Pour cornbread batter into the skillet.
- Place skillet into the oven and bake until cornbread is golden brown, about 25 minutes. Remove from the oven and allow to cool, 20 to 30 minutes. Turn oven off.
- Melt 1/2 cup butter in a large skillet over medium heat. Add green onions and celery; saute until tender, 5 to 7 minutes.
- Crumble cooled cornbread into a large roasting pan. Add onion-celery mixture, 1 can chicken broth, croutons, hard-boiled eggs, pepper, and sage. Cover and place in the refrigerator, 8 hours or overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove dressing from the refrigerator. Stir in remaining 4 eggs and 3 1/2 cans chicken broth.
- Bake in the preheated oven until golden brown, about 1 1/2 hours.
Nutrition Facts : Calories 262 calories, Carbohydrate 26.5 g, Cholesterol 159.7 mg, Fat 13.3 g, Fiber 1.8 g, Protein 8.9 g, SaturatedFat 6.3 g, Sodium 1063.5 mg, Sugar 3.8 g
SOUTHERN CORNBREAD DRESSING
This is a delicious and easy dressing recipe using chicken. It can be moist or dry depending on the amount of broth used.
Provided by Holly
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 1h45m
Yield 18
Number Of Ingredients 11
Steps:
- Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
- Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
- Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
- Bake in the preheated oven 30 minutes, or until golden brown.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 31.4 g, Cholesterol 94.4 mg, Fat 8.9 g, Fiber 0.9 g, Protein 18.6 g, SaturatedFat 2.1 g, Sodium 771.7 mg, Sugar 4.3 g
CORNBREAD CRUSTED CHICKEN
From Betty's Soul Food Collection... Mmm! No-muss, no-fuss, delicious chicken that's "fried" in your oven.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 4
Number Of Ingredients 10
Steps:
- In large resealable food-storage plastic bag, mix buttermilk, dressing mix and chicken. Seal bag; turn bag several times to coat chicken. Refrigerate at least 1 hour or overnight.
- Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In shallow dish, mix breading ingredients. Remove chicken pieces one at a time from buttermilk mixture. Dip chicken in breading, turning to coat completely; shake off excess. Place chicken, bone side down, in pan. Lightly spray top of chicken with cooking spray.
- Bake 35 to 40 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Garnish with parsley sprigs.
Nutrition Facts : Calories 610, Carbohydrate 51 g, Cholesterol 135 mg, Fat 1, Fiber 0 g, Protein 49 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1770 mg, Sugar 18 g, TransFat 1/2 g
SOUTHERN CORNBREAD DRESSING
Me and a dear friend of mine who is no longer with us, made this dressing for 17 years at Thanksgiving. I still make it and it brings back wonderful memories of her and I laughing, chopping, mixing and tasting. This is a terrific recipe. Hope you make this recipe and make your own memories.
Provided by Douglas Poe
Categories Thanksgiving
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Directions for cornbread:.
- Preheat oven to 350.
- Combine all ingredients and mix well.
- Pour batter into a greased shallow baking dish.
- Bake for approximately 20 to 25 minutes.
- Remove from oven and let cool.
- Directions for Dressing:.
- Preheat oven to 350.
- Melt the butter in a large skillet over medium heat.
- Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
- Pour the vegetable mixture over cornbread mixture.
- Add half the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add more stock to reach the consistencytency you want.
- Pour mixture into a greased baking dish and bake until dressing is cooked through, about 45 minutes. .
Nutrition Facts : Calories 262.7, Fat 12, SaturatedFat 2.8, Cholesterol 72, Sodium 1302, Carbohydrate 28.7, Fiber 2.4, Sugar 6, Protein 10.6
CHICKEN CORNBREAD DRESSING
Even though Mom passed away years ago, her wonderful cornbread dressing lives on each year at Christmas dinner. It just wouldn't be the same holiday without it!
Provided by Taste of Home
Categories Side Dishes
Time 2h40m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Place chicken in a soup kettle. Add the water, celery and onion; bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until chicken is tender. Remove chicken from broth. Strain broth, discarding vegetables; set broth aside. When cool enough to handle, remove chicken from bones; dice and place in a large bowl., In a large skillet, saute celery and onions in butter until tender; stir in salt, sage, pepper and cayenne. Add to chicken. Stir in the cornbread, green onions, pecans, parsley and eggs. Add 1-1/4 to 1-1/2 cups of reserved broth, stirring gently to mix. (Refrigerate remaining broth for another use.) , Transfer to greased 13x9-in. baking dish. Cover and bake at 325° for 45 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 160°.
Nutrition Facts : Calories 383 calories, Fat 22g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 663mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.
YANKEE GIRL'S SOUTHERN ROAST CHICKEN WITH CORNBREAD STUFFING
This recipe was inspired by a Recipezaar thread where I requested Zaar Southerners to suggest their favorite Southern recipes. Talk about Southern hospitality -- what a response! I learned a lot -- I think I'm part Southerner now! About the stuffing: It does not call for broth, as the cornbread is on the moist side, even after toasting. I like a more crumbly stuffing, and find that the chicken exudes plenty of moisture to make it just right.
Provided by Loves2Teach
Categories Whole Chicken
Time 2h30m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Rinse chicken, remove excess fat from around the cavity and pat dry.
- Rub inside and outside of chicken with one teaspoon Old Bay seasoning and set aside.
- Spread corn bread pieces in a single layer on a baking sheet and toast in a 350 degree oven for about 15 minutes, or until they dry out a bit not much longer than that.
- Combine onion, celery, fresh herbs, pepper, olive oil and 1 teaspoon of the Old Bay seasoning in a mixing bowl.
- When the cornbread crumbs are toasted enough, dump the hot bread into the celery onion mixture and combine.
- Place the chicken in the bottom of a small roasting pan that has a cover.
- Stuff the cavity and the sides of the chicken with the stuffing you need to separate the skin a bit from the sides to get the stuffing in next to the leg/thigh pieces also stuff some into the neck cavity.
- Tie the legs together to hold the stuffing in with kitchen twine.
- Drizzle the chicken with oil, sprinkle with salt and a little more Old Bay if you like.
- Cover the pan and roast at 350 for about 1 and 1/2 hours, then uncover, insert a thermometer close to the leg/thigh joint without touching the bone- you're looking for it to read 180 degrees- it will be very close at this point.
- Roast a little longer uncovered until chicken is nicely browned and the thermometer reads 180 degrees.
- Allow the chicken to rest about 10 to 15 minutes before carving- this step keeps it juicy.
- Enjoy.
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EASY SOUTHERN CORNBREAD DRESSING WITH CHICKEN + {VIDEO}
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- You will need cooked cornbread for this recipe. You can find my Homemade Cornbread recipe here. You can also use boxed cornbread if you wish. After preparing the cornbread, store it in the fridge overnight and prep the dressing using day old cornbread.
- Preheat oven to 350 degrees. Heat a skillet on medium-high heat. When hot, add the olive oil, celery, onions, garlic, and green peppers.
- Saute until the onions are translucent, fragrant, and the vegetables are soft. Remove the vegetables from the pan. Set aside to cool while prepping the remaining ingredients.
- Place day old cornbread in a large mixing bowl. Use a large spoon and/or your hands to break down the cornbread. You want to fully crumble it.
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- In a 10-inch skillet, melt the butter over medium heat. Add the onion and celery and cook until tender. Add the garlic and cook until fragrant, about a minute.
- Add the veggies to the bowl with the cornbread. Add the seasonings and mix together, then add the chicken stock (a little at a time) and mix again to combine. At this point, you can taste and adjust if necessary.
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