If you’re from the South, you know that we skip the stuffing and instead, opt for a side of dressing. Cornbread based and laden with chicken or turkey, this casserole-like dish is delicious. A browned, crusty top makes way for a herb infused, moist inner layer. Since it’s the holidays and all, you can’t go wrong with using fried chicken. Yes, I said fried chicken. What’s more Southern than that?
RECIPE:
2 large chicken breast, 3 cups shredded
1 pan cornbread
4 slices bread
1 stick butter
1 can cream of chicken soup
1 cup chicken broth
1 small onion, chopped
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1 cup celery. chopped
2 T sage, chopped
1 T rosemary, chopped
1 T thyme, chopped
1 T salt
1 T pepper
METHOD:
1. Preheat oven to 400 degrees. In a large bowl crumble one pan of Cornbread and 4 slices of bread. Add shredded Herb Fried Chicken and all remaining ingredients. Mix thoroughly to evenly distribute and ensure wet ingredients are adequately absorbed. Add additional broth if necessary. Transfer to a large pan or heavy skillet. Cook for 1 hour or until dressing is browned and bubbling with a slight crust. Serve warm with Tequila Cranberry Sauce.
