Cornbread Dressing
Directions
- 1Melt butter in a pan.
- 2Add flour to the melted butter and whisk until it forms a sand-like consistency.
- 3Gradually whisk in homemade chicken stock to the butter and flour mixture to avoid lumps.
- 4Add whole milk, better than bouillon chicken base, salt, pepper, onion powder, and garlic powder to the mixture.
- 5Keep the heat low and continue to whisk until the cream of chicken reaches the desired thickness.
- 6Grease a cast iron skillet with butter for the cornbread.
- 7Prepare the cornbread mixture by adding baking powder, eggs, butter, and oil to the dry ingredients, then mix well.
- 8Pour the cornbread batter into the greased cast iron skillet.
- 9Bake the cornbread in the oven for about 40 minutes.
- 10Dice green bell pepper, onion, and celery.
- 11Season the diced vegetables with kosher salt, black pepper, and dried thyme.
- 12Sauté the seasoned vegetables in butter.
- 13Cook chicken breasts in the oven until an internal temperature of 165°F is reached.
- 14Once cooled, break up the cornbread and add it to a large bowl.
- 15Dice the cooked chicken breasts.
- 16Add the diced chicken, two eggs (as a binder), homemade cream of chicken, homemade chicken stock, sautéed vegetables, kosher salt, black pepper, onion powder, garlic powder, dried sage, and smoked paprika to the bowl with the cornbread.
- 17Mix all ingredients thoroughly, gradually adding more chicken stock until the desired consistency for the dressing is achieved.
- 18Transfer the dressing mixture into a cast iron skillet.
- 19Level off the top of the dressing in the skillet.
- 20Bake the dressing for about 30-45 minutes at 375°F (190°C).
Ingredients
- 4 Tablespoons butter
- 0.5 cup Flour
- 2 cups Chicken stock
- 1 tsp Better than bouillon chicken base
- 1 cup warm whole milk
- 1 tsp Kosher salt
- 1 tsp Black pepper
- 1 tsp Onion powder
- 1 tsp Garlic powder
- Green bell pepper
- Onion
- Celery
- Dried thyme
- Chicken breasts
- 2 Eggs
- Dried sage
- Smoked paprika
- Cornbread
Equipment
PanWhiskMeasuring cupsMeasuring spoonsSpoonCast iron skilletOvenCutting boardKnifeSheet panFoilLarge bowlSpatula
Tips
- Add chicken stock little by little to avoid lumps in the cream of chicken.
- Bake the cornbread the day before if you like.
- Use a full quart of chicken stock for the dressing to ensure moisture and prevent it from being dry and crumbly.
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