Emily Carter
Chicken and dressing is a classic holiday dish that is often served as a Thanksgiving side. It is a comforting casserole that blends tender chicken with savoury, spice-infused dressing. The dish can be made from scratch using a combination of cornbread, biscuits, broth, eggs, vegetables, seasonings, and chicken. The chicken is typically cooked separately and added to the dressing, which can be customised with various ingredients and seasonings to suit individual tastes and preferences.
Characteristics and their values:
| Characteristics | Values |
|---|---|
| Type of dish | Side dish, casserole |
| Main ingredients | Chicken, cornbread, broth, butter, eggs, cream, biscuits, stuffing mix, herbs, vegetables (celery, onion), meat (turkey, ham) |
| Cuisines | Southern, Soul Food, American |
| Occasions | Thanksgiving, Christmas, Sunday dinners, holidays, weeknight dinners, festive gatherings |
| Cooking methods | Baking, sautéing, boiling, grilling, roasting, frying |
| Dietary variations | Vegetarian, crockpot |
| Taste and texture | Savory, spicy, creamy, moist, soggy, dry, crispy |
| Serving suggestions | Cranberry sauce, candied yams, macaroni and cheese, collard greens, green beans, sweet potato casserole, salad |
| Storage and reheating | Refrigerate for up to 5 days, freeze for up to 3 months, reheat in the oven or skillet |
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What You'll Learn
Cooking the chicken
Chicken and dressing is a popular dish for Thanksgiving and other holiday dinners. It is a great leftover chicken recipe as you can use any cooked chicken you have on hand. You can also use a rotisserie chicken as a shortcut.
If you want to cook the chicken from scratch, start by seasoning chicken thighs with salt and pepper. Place the chicken in a deep skillet or heavy pan with olive oil and cook on both sides until browned, which should take around 8-10 minutes. Next, add water, celery, and garlic cloves and bring the mixture to a boil. Then, lower the heat to a simmer, cover, and cook for 20 minutes. After this, remove the chicken to a plate to cool slightly before removing the skin and bones. You can then shred or roughly chop the chicken. Be sure to set the broth aside for later.
If you want to use chicken breasts, you can shred, grill, poach, or oven-roast them.
You can cook the chicken a few days in advance if you wish. Once the chicken is cooked and cooled, cover and refrigerate until you are ready to use it.
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Preparing the cornbread
Firstly, preheat your oven to a temperature between 375°F and 425°F, depending on your preference. While the oven heats up, grease a 9-inch pie plate, cast iron skillet, or 8x8 casserole dish with butter or non-stick spray.
In a large bowl, combine dry ingredients such as cornmeal, flour, sugar, baking powder, and salt. You can also add shredded cheese, corn kernels, diced green chiles, or blueberries for extra flavor. In a separate bowl, whisk together wet ingredients such as milk, egg, and oil or butter. You can use alternative milk, such as nut or seed milk, or even powdered milk.
Pour the wet ingredients into the dry ingredients and stir until everything is moist, being careful not to over-stir. It's okay to have a few lumps.
Pour the batter into your prepared dish and bake for about 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Once baked, you can cut the cornbread into pieces and serve it, or let it cool and store it for later use. Cornbread can be stored at room temperature for 1 to 2 days or refrigerated for longer freshness. It can also be frozen for up to 3 months.
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Making the broth
Firstly, season your chicken thighs with salt and pepper. You can use other seasonings like dried thyme, poultry seasoning, or ground nutmeg to add extra flavour. You can also use chicken breasts or rotisserie chicken if you prefer.
Next, heat some olive oil in a deep skillet or heavy pan. Add the seasoned chicken and cook on both sides until browned, which should take around 8-10 minutes. Then, add water to the pan—this amount can vary depending on how much broth you want to make, but typically, you would use around 1-1/2 cups of water. You can also add other ingredients like celery and garlic cloves at this stage for extra flavour.
Bring the water to a boil, then lower the heat and simmer for about 20 minutes. Cover the pan to help retain moisture and flavour. After this, remove the chicken from the broth and set it aside to cool. You can then shred or chop the chicken, or remove the meat from the bone if necessary.
The broth will form the base of your dressing, so you can season it further if needed. You can also add other ingredients like cream, wine, or condensed soup to enhance the flavour and texture. If you want a moister dressing, you can add more broth or adjust the baking time.
Making your own broth allows you to customize the flavour and ensure a hearty, homemade taste to your chicken dressing.
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Combining ingredients
First, the chicken. You can use any leftover cooked chicken you have, or cook chicken specifically for the dish. To cook the chicken, season chicken thighs with salt and pepper and add to a deep skillet or heavy pan with olive oil. Brown the chicken on both sides for 8-10 minutes, then add water, celery, and garlic cloves and bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes. Remove the chicken to a plate to cool, then shred or chop the meat.
Next, the cornbread or bread. You can bake cornbread fresh, or use day-old cornbread or biscuits. Crumble the cornbread into a large bowl, and add in any other bread you're using, torn into small pieces.
Now, the vegetables and broth. Saute onions and celery in butter until they are soft and translucent. Add in your seasonings: sage, poultry seasoning, salt, and pepper. You can also add in fresh herbs here. Then, stir in the broth, and cream of chicken soup if you're using it.
Finally, combine all the ingredients. Add the egg and milk mixture to the bowl of bread crumbs, then pour in the broth and stir. Add the onion and celery mixture and stir, then add the shredded chicken and stir to combine.
You can then transfer the mixture to a greased baking dish, and bake at 350°F for 40-50 minutes, or until a toothpick comes out clean.
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Baking and serving
Baking
First, preheat your oven to 350°F. Grease a roasting pan or a 9x13 baking dish. Next, prepare your chicken and dressing mixture. If you're using raw chicken, season the chicken thighs with salt and pepper and cook in a skillet with olive oil until browned. Then, add water, celery, and garlic cloves and bring to a boil. Simmer for 20 minutes, then remove the chicken and shred or chop it. If you're using cooked chicken, simply cube or shred it and set it aside.
In a large bowl, combine your cornbread (crumbled or baked and cooled), stuffing crumbs, and the chicken. You can also add in vegetables like onions, celery, and bell peppers sautéed in butter, and spices like oregano, poultry seasoning, or salt and pepper. Pour in some chicken broth and mix until you reach your desired moisture level. You can also add in cream or cream of chicken soup for a richer dressing.
Transfer the mixture to your prepared baking dish. If you're using raw chicken, you can add some chicken broth or water to the dish. Cover the dish with foil and bake for about an hour. Then, remove the foil and bake for an additional 20-30 minutes, or until the top is golden brown and the edges are bubbling.
Serving
Let the chicken and dressing rest for about 10 minutes before serving. You can serve it as a casserole or as a side dish with roasted chicken. It goes well with steamed or sautéed green beans, cranberry sauce, and mashed potatoes. For a festive touch, you can add dried cranberries and chopped pecans to the dish.
If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days or up to 5 days. To reheat, simply bake the dish at 325°F for 15-20 minutes or until heated through.
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Frequently asked questions
First, season and brown the chicken in olive oil. Then, add water, celery, and garlic cloves and bring to a boil. Simmer for 20 minutes, then remove the chicken and set the broth aside.
Shred or chop the chicken and set it aside. Then, bake and cool cornbread before crumbling it into a large bowl.
You can add seasoned stuffing mix, sautéed onions, celery, and butter to the cornbread. Then, stir in cream and pour the mixture over the cornbread and breadcrumbs.
After pouring the mixture over the cornbread and breadcrumbs, add the chicken and mix it in thoroughly.
