How to Make Moist Flavorful Chicken and Dressing

Moist and flavorful chicken and cornbread dressing is the perfect accompaniment to your turkey this Thanksgiving, Christmas or New Year's dinner. Add some mashed potatoes, green bean casserole, giblet gravy, fruit salad and homemade yeast rolls and you have a meal fit for a king! Have no fear, because I am here to help you, to learn how to make a moist and flavorful chicken and cornbread dressing dish, that even Grandma will turn green with envy over!

Ingredients:

1 9 x 12 pan of cornbread, (crusty edges and all) coarsely crumbled into large salad bowl

1 whole chicken (leave the skin on)

4 stalks of celery chopped

1 large onion chopped

1 large bell pepper chopped

4 hard boiled eggs chopped

5 tbs. rubbed sage (more or less, according to taste)

salt and pepper to taste

Cut chicken into pieces, (remove legs and thighs from body, this allows for a quicker cooking time) and place into a large stew pot, with about 4 or 5 cups of water. Bring to a boil and cook until tender (starting to fall off of the bones) about 45 minutes to 1 hour. Remove from heat, take chicken from the broth and place in a bowl of cold water to cool.

Return the stew pot containing the broth to the stove and add the chopped celery, onions and bell pepper, cook over medium heat until vegetables are tender, about 10 or 15 minutes. Remove from heat and let cool.

Remove skin from chicken and discard. Take the chicken off the bones and discard the bones.

Add enough of the chicken broth from the stew pot, to the crumbled cornbread, to make it really moist, start with 1/2 cup and continue to add the broth until the desired consistency is reached. Add the rubbed sage, a little at a time, stir, and then taste after each addition, until the desired taste is achieved. Add salt and pepper to taste.

Strain the vegetables from the remaining broth (if there was any) and add to the cornbread mixture. Stir gently to evenly distribute the vegetables. Then fold in the chopped eggs gently, so as not to break them up too badly.

Pre-heat the oven to 350 degrees.

Place 1/2 of the dressing in a large baking pan. I like to use the aluminum disposable turkey pans. Take the de-boned chicken pieces and spread evenly over the dressing. Place the remaining 1/2 of dressing on top of the chicken, covering it completely.

Place the dressing, uncovered, into the oven and bake for about 30 to 45 minutes or until top and edges are a beautiful a golden brown.

Now all you need is a rich mouth watering giblet gravy to lavish over the top of each serving and I happen to have one!! It is located at http://www.associatedcontent.com/article/117706/how_to_make_rich_mouth_watering_giblet.html?cat=22 .