Chicken and Brown Butter Dressing

Cooking Today


Makes one 9×13 casserole

¼ cup unsalted butter

1 ½ cup flour

1 cup plus 2 Tbs yellow cornmeal

1 tsp salt

1 Tbs baking powder

⅛ cup sugar

1 ½ cup buttermilk

2 large eggs

3 chicken breasts, boiled or baked and torn/shredded into bits

3 celery stalk, chopped

1 large onion, chopped

3 slices white sandwich bread, torn into 1-2” pieces

4 cups chicken stock

2 large eggs

2 tsp dried sage

1 scant tsp salt

1 scant tsp pepper

¼ cup unsalted butter

5-6 fresh sage leaves, chopped

-for the cornbread-

Preheat a 9-10” cast iron skillet in a 400F oven with ¼ cup butter. Meanwhile stir together the dry ingredients in a medium bowl. Then whisk together buttermilk and eggs in a separate bowl. Stir wet into the dry. The mixture will be thick. Carefully remove the hot skillet from the oven when the butter is melted. Pour the hot butter into the cornmeal mixture; stir to combine. Spread in the hot skillet and bake for 30-31 minutes until golden brown. Allow to cool; then crumble. Can be made a day or two ahead and stored in an airtight bag or container.

In a saucepan, saute celery and onion in butter until tender. In a large bowl, break up cornbread, and add in torn white bread, sauteed celery and onions. In another bowl, whisk together stock and eggs. Pour into the dry ingredients. Stir to combine. Season with sage, salt and pepper. Stir in torn chicken. Butter a 9×13 dish or casserole. Pour mixture into a dish. Bake in a 400F oven for 30-35 minutes.

With about 10 minutes left before the dish is finished baking, put ¼ cup butter and chopped sage leaves in a small light-colored or stainless saucepan. (Light colored is important so you can watch the butter brown!) Over medium heat, cook just until the butter begins to brown; do not burn it! Browned bits will form in the bottom of the pan. Carefully pour over all of the golden butter and sage leaves over the hot chicken and dressing when it comes out of the oven, being careful not to pour out the browned sediment in the bottom of the pan. Discard the browned sediment. Serve dressing hot and yummy!

NOTE: This recipe is a one-dish meal that we serve for supper. If you are serving the dressing alongside your holiday turkey or ham, you may choose to omit the chicken and replace it with turkey OR remove the meat all together. If that’s the case, just make the dressing as directed without adding the chicken.

Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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