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Chicken Corn Bread Dressing

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!

12 ServingsPrep: 1 hour 40 min. Bake: 1 hour

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;

2 of 2

Chicken Corn Bread Dressing (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.