Chicken and dressing casserole
My mother loves this dish and I wanted to make it for mothers day, but can't find a good recipe. Does anyone have one?
This Emeril recipe is pretty close to how I do it. I like to use 2 C of the Pepperidge Farm Country Style stuffing in place of the bread. It's cubes of several different breads and has good flavor. If you use white bread, toast it first. When he says you want it really wet, he means it! It should be almost soupy before you put it in to bake.
just a tip — i like to mix french-style green beans into mine. really sends it over the edge :)
Emeril almost nailed it.
It's gotta have celery and onions and sage. Fresh sage microdiced if possible.
3 cups cornbread to 1 cup heavily toasted white bread, instead of 2 to 2.
Main issue: take the time to SHRED the chicken, then chop to various sizes, rather than the uniformity of cubing. If using rotisserie, moisten it after shredding and chopping.
Emeril maybe hasn't met Jimmy Dean. Adding just a few pieces of precooked sage breakfast sausage, pounded to tiny particles, adds to the matrix with that final "je ne sais quoi". If no sausage, pound and pulverize some of the chicken.
Be sure to go Soupy soupy soupy way past what you'd think if it's your first time. It firms up. If it goes in only "moist", it dries out.
This is a "you don't need a recipe" sort of thing. Your favorite type of dressing, leftover bird (I prefer turkey) -- boneless -- all mixed together and baked until steamy hot. And -- this is important -- served with lots of gravy. And cranberry sauce.