Insanely Delicious Southern Chicken & Dressing Recipe | Mama Ray Ray In The Kitchen

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat and adds healthy fats.

whole chicken

💰Cheaper: chicken thighs

Chicken thighs are less expensive and remain juicy.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a budget-friendly option.

sage

💰Cheaper: dried sage

Dried sage is more economical and has a longer shelf life.

Put chicken legs into a large pot of water to boil for stock.

Season the water with garlic powder, sage, poultry seasoning, paprika, and onion powder.

Let the chicken boil for about 30 minutes, checking occasionally.

After boiling, remove the chicken and let it cool before shredding.

Crumble the cornbread into a large mixing bowl.

Add shredded chicken, celery, onion, and garlic from the stock to the bowl.

Break up some crackers and garlic croutons and add them to the mixture.

Pour in some of the stock from boiling the chicken and mix well until wet but not overly soggy.

Add cream of celery to the mixture and mix thoroughly.

Add a couple of teaspoons of butter to the mixture and mix again.

Check the mixture for taste and adjust with more broth if necessary.

Sprinkle some seasoning on top for color before baking.

Transfer the mixture to a baking dish and bake in the oven for 45 minutes.

Check the dressing after 6 minutes and add more poultry seasoning if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens