Chicken Dressing Once A Month Cooking Recipes

Steps:

• In a large saucepan, saute onion and celery in butter until tender; remove from the heat. Stir in the broth, seasonings and eggs. Add bread cubes and parsley; toss to coat. , Transfer to a greased 13-in. x 9-in. baking dish. Top with chicken. Combine soup and water; spoon over chicken. Let stand for 10 minutes. , Cover and bake at 350° for 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large saucepan, bring the chicken broth to a boil.
• In a large bowl combine the crumbled cornbread and biscuits. Pour in 3 cups of boiling broth; cover and let stand.
• Meanwhile, heat margarine in a medium skillet over medium heat. Saute celery and onions until tender. Stir into cornbread mixture.
• To the cornbread mixture add the remaining broth, eggs, sage and black pepper. Pour into a large iron skillet or roasting pan.
• Bake in preheated oven for 1 hour, or until set and well browned.

Steps:

• Melt butter in large pot.
• Sauté onion and celery.
• In large, separate bowl, pour eggs and milk over bread cubes and toss until completely moistened.
• Add this to celery and onion and fry until lightly browned.
• Add chicken.
• Freeze in ziploc bags.
• Freeze broth in glass jars, plastic containers, or ziploc bags.
• To serve, thaw.
• Pour mixture into large, heavy pot.
• Pour half of broth over top.
• Heat over medium heat until hot all the way through, adding more of the broth as mixture becomes dry.