Chicken Cornbread Dressing

Name: Chicken Cornbread Dressing
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; 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 cornbread; 1 cup chopped green onions; 3/4 cup chopped pecans, toasted; 1/2 cup minced fresh parsley; 2 large; s, lightly beaten

17 ingredients

3 steps

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
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 cornbread
1 cup chopped green onions
3/4 cup chopped pecans, toasted
1/2 cup minced fresh parsley
2 large
s, lightly beaten

Directions

1

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.
2

In a large skillet, saute celery and onions in butter until tender; stir in salt, sage, pepper and cayenne. Add to chicken. Stir in the cornbread, 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.)
3

Transfer to greased 13x9-in. baking dish. Cover and bake at 325° for 45 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 160°.