Chicken & Dressing

Prep 8 hrs · Cook 45 min · Serves 8 · Original recipe

🧾 Ingredients

Produce

• 1 medium sweet onion, diced fine
• 1 whole onion

Proteins

• 2-3 large bonein/skinin #chicken breast

Dairy

• 1 stick butter, melted
• 1 egg

Pantry & Dry Goods

• 2 or more white #cornbread-mix packets

Spices & Seasonings

• black pepper
• salt
• #sage
• poultry seasoning
• fresh poultry blend - sage, rosemary, thyme

🔪 Instructions

1. Make cornbread according to package (15-20 minutes). Add sage, black pepper before cooking. Crumble into a LARGE mixing bowl after allowing to cool.
2. Make chicken mixture in crockpot (low for 6 hours). Add chicken, chicken stock, fresh herb blend, 1/2 onion, pat of butter, black pepper. Cook until chicken is done.
3. Shred chicken and discard bones/skin
4. In a large skillet on the stove - melt 1 stick of butter. Add 1 onion, finely chopped, black pepper. Saute until brown.
5. Add to cornbread mixture. Mix, then add chicken broth. Mix well. Start with 1 cup.
6. Add deboned, shredded chicken, mix well (slowly) until all is combined.
7. To taste, add more sage, salt, or pepper.
8. Put in a 9x13 glass dish or metal pan and cover with foil. Bake at 400 for 45 minutes. Check if soggy and bake until done. Uncover the last 10-15 minutes to brown on top.

📝 Notes

• To reheat, bake at 375 45 min to 1 hr, covered until the last few minutes to brown it.
• 1 rotisserie chicken is enough, you'll have some leftover