![]() You can even use a cup of the chicken meat in the dressing itself. The cooking time is long enough that they get tender inside the casserole.Ĭhicken broth: If you really want to make this special, boil a whole chicken or chicken parts to get your broth the day before. There is no need to sauté onion and celery ahead of time in a skillet. Onions and celery: The onions and celery add tons of flavor as well as some texture. Don't go thinking this won't be flavorful because there's no poultry seasoning or rosemary. Sage: The star seasoning of this dish is dried sage. ![]() If you are using a store-bought broth, go for low sodium so that you don't risk over salting. Every recipe has to be salted properly to taste good. Salt and pepper: I'm a huge proponent of salt and pepper. You just need plenty of it and you want the bread cubes dried out as well. This helps it to be dried out and soaks up the chicken stock.īread: Any bread will do: white bread, wheat bread, sourdough, gluten-free. Bake your cornbread a day or two before assembling and cooking your dressing. Instead of simply bread for our dressing, we are using half bread, half cornbread. Prepared cornbread: The most important part of this recipe is the cornbread. To make cornbread dressing you only need a handful of simple ingredients. We often enjoy the familiarity of what we grew up eating and dressing is what I have grown to love.
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