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Southern Chicken and Cornbread Dressing with Homemade Chicken Gravy
Chicken and cornbread dressing in a casserole form and served with homemade gravy is pure comfort food anytime of the year. It's a perfect dish to carry to a potluck or church social too
Ingredients:
3 cups of cooked, shredded chicken
1 pan of cornbread, cooked and crumbled (about 6 cups)
4 slices of bread, toasted and crumbled
1/2 cup (1 stick) of butter
1 medium onion, chopped
1 cup of chopped celery
1 teaspoon kosher salt, or to taste
1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
1/4 teaspoon of freshly cracked black pepper, or to taste
1 teaspoon of Bell's seasoning, or homemade copycat, optional
1 teaspoon of poultry seasoning
4 to 6 cups of chicken broth
3 eggs, beaten
Additional butter, sliced, optional
Homemade Gravy, recipe below
For the Gravy:
1/2 cup of fat (bacon drippings, canola oil, butter, or a combination)
1/2 cup of all purpose flour
2 cups (more or less) of room temperature chicken stock or broth
Kosher salt and freshly cracked black pepper, to taste
Instructions:
Preheat oven to 350 degrees F. Butter a 9 x 13 inch oblong baking dish or coat with non-stick spray; set aside.
In a large bowl, combine the cornbread and bread. In a separate skillet, saute veggies in butter; let cool. Add to cornbread mix. Add 4 cups of the broth and let stand 5 mins. Add the beaten eggs; gently toss. This is where you fix the consistency. If you want a more fluffy stuffing, you'll use less stock. If you prefer a wetter stuffing, add additional stock as needed to reach desired consistency, taking care not to get too overly soupy! In the recipe pictured here I used 4 cups.
Add half of the dressing to the prepared baking dish, top with the shredded chicken, top with the remaining dressing on top and spread out, but do not pack down. Dot the top with slices of butter, and bake at 350 degrees F, uncovered, for about 40-45 minutes, or until light golden brown on top. Cook longer for a crunchy consistency on top. Let rest 5 to 10 minutes before serving.
For the gravy, heat the fat in a cast iron skillet over medium high heat. Stir in flour, cooking and stirring with a wooden spoon until fully incorporated. Continue cooking, stirring constantly until mixture turns a very light brown color. Reduce the heat if needed - just take care not to burn the roux! Remove skillet from the heat and turn heat source down to medium. Slowly begin adding in at least one half of the stock, stirring constantly until fully incorporated, adding more stock as needed to reach the desired consistency. Taste, season with salt and pepper as desired. Drizzle over individual servings of the chicken and dressing.
Cook's Notes:
Tip: Use a 9 x 9 inch pan of homemade cornbread, or use the back of the bag recipe, or two boxes of Jiffy cornbread, made in a 9 x 9 inch glass baking dish. Can also substitute the large (16 ounce) bags of pre-seasoned Pepperidge Farm Cornbread Stuffing - just be sure to adjust seasonings since those are pre-seasoned crumbs.
2.Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm
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