Flo's Chicken and Dressing

Total Time:
3 hr 55 min
Prep:
10 min
Cook:
3 hr 45 min

Yield:
4 servings

Ingredients
  • For the Stock:
  • 1 whole chicken (about 5 pounds) rinsed, innards removed and patted dry
  • 2 medium onions, quartered
  • 4 medium carrots, peeled and chopped
  • 4 stalks celery, chopped
  • 4 cloves garlic
  • Salt
  • Freshly ground black pepper
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • Water, to cover
  • For the Dressing:
  • 2 tablespoons butter
  • 2 cups chopped onions
  • 1 cup chopped celery
  • Salt
  • Freshly ground black pepper
  • 2 teaspoons chopped garlic
  • 2 cups cornbread cubes
  • 2 cups white bread cubes
  • 2 tablespoons ground sage
  • 1/4 cup finely chopped fresh parsley leaves, plus extra for garnish
  • 1 large egg
Directions

Preheat the oven to 375 degrees F. For the stock: In a large stock pot, combine the chicken, onions, carrots, celery, garlic, salt, pepper, bay leaves, thyme and water. Season heavily with salt. Place the pot over medium heat and bring to a boil. Reduce heat to medium low and simmer for about 2 hours, or until the chicken is tender. Remove the pan from the heat and cool the chicken completely in the cooking liquid. Remove the chicken and strain the liquid, set aside. Remove the skin, fat and bones from the chicken. Medium dice the chicken meat and set aside. For the dressing: In a saute pan, over medium heat, melt the butter. Add the onions and celery. Season with salt and pepper. Saute for 3 to 4 minutes, or until wilted. Add the garlic and continue to saute for 1 minute. Remove from heat and pour into a large mixing bowl. Add the bread cubes, sage, parsley, and egg. Mix well. Season with salt and pepper. Add the diced chicken meat. Stir in enough of the stock, so the mixture is very wet, about 3 to 4 cups. Allow the dressing to sit for 30 minutes. **Add more of the stock if needed. The mixture should still be very wet after it has set. Butter a deep casserole baking dish and pour in the mixture. Bake for about 1 hour, or until bubbly and golden brown. Spoon onto serving plates and garnish with parsley.


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    6 Reviews
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    Delicious dish, but the recipe has some errors. 1. Do not preheat first! Wait until near the end of the recipe, when you mix the bread, chicken, seasonings, and stock together. 2. Allow more time! As is, the recipe doesn't take into account the time needed for the bird to cool in its stock, and total prep time is definitely more than 10 minutes.
    I made chicken n dressing for the first time ever at thanksgiving with this recipe. Now my family is asking me to make it for Christmas dinner. Great recipe.
    My wife and I attempted this this past weekend....it was really good. Had a hint of spice in it.......we also used emeril's giblet gravy recipe from his recipe that you can find on here http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-big-bird-with-giblet-gravy-recipe/index.html Both combined were very good.
    This is the best chicken and dressing recipe ever. I use it every year for Thanksgiving and have enough to freeze for Christmas.
    This recipe is a bit of a labor of love, but it is so worth the effort - it is comfort food at its finest and a family favorite.
    My husband liked it, my son wanted more flavor.
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