CORNBREAD DRESSING

Cornbread Dressing image

Provided by Food Network

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

1 tablespoon poultry seasoning
3 chicken thighs
2 chicken necks
1 clove garlic, minced
1 sprig sage
1 sprig savory, optional
1 sprig thyme
1/2 sprig rosemary
1/2 onion, chopped
Salt
1/2 cup bacon fat
3 stalks celery, chopped
1/2 onion, chopped
1/4 cup chopped green bell pepper, optional
4 cups day-old cornbread, crumbled
1/2 teaspoon chopped fresh sage or dried sage
1/2 teaspoon chopped fresh thyme or dried thyme
2 slices day-old bread crumbled, optional
Cranberries, strained from can, for serving
Chopped pecans or walnuts, for serving
Sauteed oysters or diced cooked chicken, for serving

Steps:

For the homemade chicken broth: Combine the poultry seasoning, chicken thighs, chicken necks, garlic, sage, savory if using, thyme, rosemary, onions, 1/2 teaspoon salt and 8 cups water in a large pot. Bring to a boil over medium heat. Lower the heat and simmer for 1 hour. Strain and set aside.
For the dressing: Preheat the oven to 350 degrees F.
Heat the bacon fat in a large saute pan. Add the celery, onions and green peppers if using, and saute until the onions are translucent. Add 1 cup of the homemade chicken broth, the cornbread, sage, thyme and day-old bread if using; stir to combine. Pour into an 8-by-8-inch ovenproof baking dish; the mixture will be moist. Bake until browned at the edges, about 30 minutes.
Serve with cranberries, pecans or walnuts, and oysters or chicken.

*** Explore more Cornbread Dressing Recipes »

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