Chicken and Dressing
Servings 10 servings
servings
This chicken and dressing recipe is savory, rich in flavor, and features a crunchy bread crumb topping. It's a classic dish for the holidays.
Ingredients
Bread Topping
- 1 Cup bread crumbs
- 2 Tablespoons butter
Bread Stuffing
- 4 Cups chicken cooked and cubed
- 1 Cup celery diced
- ½ Cup onion chopped
- 4 Tablespoons fresh parsley chopped
- ½ Cup butter
- 6-7 Cups bread 1 inch cubes
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ½ teaspoon poultry seasoning
- ⅓ Cup chicken broth
Thickened Broth Filling
- 1 Cup butter
- ½ Cup all-purpose flour
- 4 Cups chicken broth
- 1 Cup milk
- 1 teaspoon salt
- 4 large eggs
Instructions
- Preheat oven to 350˚ F and grease a 13x9 casserole dish.
- In a heavy-bottomed skillet, brown the bread crumbs in 2 Tablespoons butter over medium heat for 5 minutes or until golden. Set aside.
- In a large skillet, sauté the celery, onion, and parley in ½ Cup of butter for five minutes. Add the cubed bread and toss. Add the salt, pepper, and poultry season and toss again. Add to the casserole dish and sprinkle with ⅓ cup chicken broth.
- In a large skillet (4-5 quarts) melt 1 Cup of butter over medium-high heat. Add flour and stir until combined. Gradually add 4 cups of chicken broth and 1 cup milk. Whisking repeatedly. Add 1 teaspoon salt. Continue cooking over medium heat and stir constantly for 10 minutes or until thick.
- Whisk the eggs in a small bowl. Add 1 cup of the hot broth mixture very slowly to the eggs in the bowl and whisk repeatedly. Add the egg mixture back to the hot broth. Cook over low heat for 3 minutes and stir.
- Pour the thicken broth mixture over the prepared bread cubes in the casserole dish. Cover with the cooked chicken. Sprinkle with bread crumbs.
- Bake at 350˚ F for 30-35 minutes or until bubbly and the center temperature reaches 160˚ F. Serve warm.
Notes
Expert Tip: For the best texture in your chicken and dressing recipe, consider the type of bread you use. The more stale or thicker the bread crust, the more texture your bottom layer will have. If you prefer a denser and breadier texture, toast the bread cubes prior to making the recipe or purchase bread cubes from the grocery store. However, if you don't mind a custard-like texture, any type of bread will work.
Storing: If you have leftovers, they can be stored in the refrigerator. Just place the dish in an airtight container. It will keep for up to 3 days.
Freezing: Unfortunately, I don’t recommend freezing this dish. Freezing and thawing can alter the taste and texture of the sauce, so it’s best enjoyed fresh or reheated from the fridge.
Reheating Instructions: You can easily reheat it in the oven or by using a microwave. Heat it in 30-second increments until it’s warm all the way through.
Nutrition
Serving: 1serving | Calories: 817kcal | Carbohydrates: 83g | Protein: 26g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 1802mg | Potassium: 405mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1274IU | Vitamin C: 4mg | Calcium: 263mg | Iron: 7mg