How To Make Chicken And Dressing

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: water + bouillon

Low-sodium broth reduces salt intake.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

cornbread

🥗Healthier: whole grain cornbread

💰Cheaper: store-bought cornbread

Whole grain adds fiber.

sage

🥗Healthier: thyme

💰Cheaper: dried sage

Dried herbs are often less expensive.

Chop 1 cup each of celery, onion, and green bell pepper, and 1/2 cup of red bell pepper.

Heat a skillet and add oil to sauté the chopped vegetables until soft.

Add 21 herb spice and red pepper flakes to the sautéed vegetables.

Prepare a large pan of cornbread the night before to dry out.

Crumble the cornbread into a large mixing bowl.

Add 2 boxes of stove stock cornbread to the crumbled cornbread.

Transfer the broth from the cooked hen into a large pot, estimating about 12-16 cups.

Add the sautéed vegetables to the crumbled cornbread mixture.

Incorporate 1 can of cream of chicken and 1 can of cream of celery into the mixture.

Start with 2 cups of chicken broth, stirring to combine, and add more as needed to achieve a cake batter-like consistency.

Season the mixture with onion powder, garlic powder, Braggs seasoning, sage, rosemary, thyme, and red pepper flakes to taste.

Add 1/4 cup of oil for moisture.

Taste and adjust seasoning as necessary, then add 3 eggs to the mixture, mixing well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens