For me, the highlight of Thanksgiving is sitting down to a perfectly roasted turkey and my grandmother Tom’s dressing. At other times of year, I like to make an all-in-one chicken version for a comforting supper. The cornbread recipe makes a little more than you’ll need for the dressing. For a cook’s snack, slather the extra with butter, and eat it warm right out of the skillet

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Chicken and Dressing

Makes: 8 - 10 Servings

Cook Time30

Total Time2 24

Ingredients

2 TBSP unsalted butter
½ cup diced white onion
½ cup diced celery
2 garlic cloves, minced
4 cups crumbled Family Cornbread
3 cup chicken broth
6 white bread slices, torn into 1-inch pieces
4 TBSP unsalted butter, melted
2 large eggs
1 TBSP dried sage
1 tsp salt
½ tsp freshly ground pepper
4 cups shredded roasted or rotisserie chicken

Instructions

Preheat oven to 375°. Melt 2 Tbsp. butter in a large skillet over medium heat. Add onion and next 2 ingredients. Cook, stirring frequently, 10 minutes or until softened and beginning to brown. Transfer to a large bowl. Add crumbled cornbread and next 7 ingredients. Let stand 15 minutes.
Spoon about one-third cornbread mixture into a lightly greased 13- x 9-inch baking dish. Arrange chicken over cornbread mixture. Top with remaining cornbread mixture. Bake at 375° for 45 minutes or until golden brown and set.

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Family Cornbread

Makes: 8 - 10 servings

Prep Time10

Total Time53

Ingredients

3 TBSP bacon drippings
1 large egg
1 cup milk
1 cup self-rising white cornmeal mix
½ cup self-rising soft-wheat flour (such as White Lily)

Instructions

Preheat oven to 500°. Place bacon drippings in a 10-inch cast-iron skillet; heat in oven 4 minutes. Meanwhile, whisk together egg and milk in a small bowl. Whisk together cornmeal mix and flour in a medium bowl; gently whisk in egg mixture.
Remove skillet from oven; carefully pour half of hot drippings into batter. (Drippings will sizzle.) Whisk to combine. Pour batter into skillet.
Bake at 500° for 13 minutes or until golden brown and cornbread pulls away from sides of skillet. Let cool 30 minutes.