Bread Dressing For Chicken Recipe 45 Recipes

EASY BREAD STUFFING

Steps:

• Pre-heat the oven to 220°c.
• Fry the onions and garlic in the butter until soft and translucent.
• Combine the breadcrumbs, herbs, lemon zest and Parmesan cheese in a large bowl and add the onions and garlic with all the butter.
• Stir in the milk until the stuffing is well moistened but not too wet.
• Season to taste and transfer to a greased loaf tin or cast iron skillet.
• Place the stuffing in the oven and allow to bake for 30-45 minutes until golden brown.

CHICKEN AND CORN BREAD DRESSING

Steps:

• 1. Cut up fryer and put in stock pot covered with water. Add about 1 to 1 1/2 tsp salt and 1 tsp pepper. Boil until done. zRemove all bones, skin, fat. Save broth for dressing. Set chicken aside.
• 2. Put chopped celery and onion in pot covered with cold water. Add about 1/2 tsp salt and pepper. Add the 6 eggs in this pot. (Be sure eggs are covered with water) Boil until celery and onions and eggs are done. About 15 minutes. Drain and peel eggs and chop. Set all aside.
• 3. Crumble up cornbread in a large pan.(I use dishpan)add broth from chicken and add sliced bread and mix until all cornbread is moist. Add additional canned broth to make the cornbread very moist but not "soupy".
• 4. Add celery, onions, chopped boiled eggs and chicken. Mix all together. May need more broth at this point. Add sage, poultry seasoning, salt and pepper. Add cream of chicken soup, mix well and taste to see if needs additonal seasoning. Need good rich flavor. (May need more boullion or additional can of cream of chicken soup, sage, poutry seasoning, salt or pepper). Suite your own taste at this point. Divide into 2 casserole dishes. Even though all ingredients are already cooked, you still need to bake it about 45 minutes at 400 degress or until nicely browned.
• 5. This can easily be doubled. Just add more bread, broth and seasonings. Cant have dressing without giblet gravy and cranberry sauce. (I have posted my giblet gravy recipe also)

STUFFING STUFFED CHICKEN BREASTS

Steps:

• In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside., Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.

BREAD DRESSING FOR CHICKEN RECIPE - (4/5)

Steps:

• With fingers break bread (including crust) into about 1 inch pieces. Spread on a large baking sheet and toast in a 325°F oven for about 20 to 30 minutes, or until golden brown and crisp, turning it over several times with a long spoon after the first 10 minutes, to keep bread uniform in color. Melt butter and add the chicken liver and heart. Cook for 5 minutes. Now add the sliced onions and celery, stir well. Add 2 tablespoons water. Cover pan and steam gently about 10 minutes or until vegetables are tender. Add the 1/2 cup hot water or stock to vegetables. More water may be added for a moister dressing. Pour vegetables over toasted bread, season with thyme, parsley, and salt. Last, add beaten egg, and with 2 forks mix ingredients until well blended. If any dressing remains after chicken is stuffed, it may be baked seperately in a well-greased baking dish on upper rack the last 40 minutes, covered with greased foil. This is enough stuffing for 3 to 4 pound fully drawn chicken.

CHICKEN CORNBREAD DRESSING

Steps:

• 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., 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.) , 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°.

CLASSIC BREAD DRESSING

Steps:

• Make bread cubes ahead of time and set out on counter so they can get a little "stale.".
• Melt margarine in dutch oven over medium-high heat.
• Cook celery and onion in margarine, stirring occasionally, until tender; remove from heat.
• Toss celery mixture and remaining ingredients.
• Pour dressing into a greased casserole. Cover with lid or aluminum foil and refrigerate until about 30 minutes before poultry is done.
• Bake uncovered in the same oven with the poultry about 45 minutes or until hot. Spoon poultry drippings over stuffing as it cooks.
• Continue to bake the dressing while you let the poultry stand 15 minutes before carving.

SOUTHERN CHICKEN AND DRESSING

Steps:

• Mix together cornbread batter according to your cornbread recipe or mix instructions. Add diced celery and onions to the batter and bake as directed. Remove cornbread from oven and allow to completely cool. Shred rotisserie chicken. Set aside.
• Preheat oven to 375° Fahrenheit.
• Finely crumble up cornbread and stale bread. Add salt, pepper and poultry seasoning. Mix together well. Toss together with shredded chicken.
• Add eggs. Mix well with fork or hands. Mix in butter and 1.5 cups broth with hands or fork
• Spoon cornbread dressing into a greased 9x13 pan or 5 quart casserole dish. Pour remaining chicken broth over the top. Bake covered with foil or a lid for 25 minutes and uncovered for 20 minutes. Chicken and Dressing is done when top is browned and edges are bubbling.

"SIMPLE IS BEST" DRESSING

Steps:

• Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
• Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
• Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. (Note: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.)
• Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

CHICKEN AND DRESSING DISH

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°.