Chicken Corn Bread Dressing Recipe

Chicken Corn Bread Dressing Recipe photo by Taste of Home

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Even though Mom passed away years ago, her wonderful corn bread dressing lives on each year at Christmas dinner. It just wouldn't be the same holiday without it!

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Chicken Corn Bread Dressing Recipe

Prep: 1 hour 40 min. Bake: 1 hour

Yield: 12 Servings

100 60 160

Ingredients

1 broiler/fryer chicken (3 to 3-1/2 pounds)
2-1/2 quarts water
2 to 3 celery ribs with leaves
1 large onion, cut into chunks
DRESSING:
4 celery ribs, chopped
2 small onions, chopped
1/2 cup butter
1 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
6 cups crumbled corn bread
1 cup chopped green onions
3/4 cup chopped pecans, toasted
1/2 cup minced fresh parsley
2 eggs, lightly beaten

Directions

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 corn bread, 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 13-in. x 9-in. baking dish. Cover and bake at 325° for 45 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 160°. Yield: 12 servings.

Nutritional Facts 1 serving (1/2 cup) equals 383 calories, 22 g fat (7 g saturated fat), 100 mg cholesterol, 663 mg sodium, 27 g carbohydrate, 3 g fiber, 19 g protein.

Originally published as Chicken Corn Bread Dressing in Country Woman Christmas Annual 2004, p36