Mama’s Chicken & Dressing
We’ll call this my “Thanksgiving in June” recipe! This is not my most healthy meal at all. It’s NOT paleo, gluten free, OR vegan. BUT I did use all organic ingredients, so that has to count for something good, right?! No GMOs, baby. It’s a meal we typically only eat two, maybe three times a year, and it’s ALWAYS served at Thanksgiving. I’ve been super homesick for the last week or so and needed some comfort food. I don’t always like to drown my feelings in food, but yesterday was one of those days I just didn’t care anymore. I threw caution to the wind, forgot about my vegetarian/ I’m trying to go Vegan diet I’ve been rocking for the last 3 weeks, and I made one of my favorite comfort food meals….ever. 🙂
In case you’re like my husband and need a little lesson on the difference between DRESSING and STUFFING… Here it is: Stuffing is normally not served in the South… and it’s cooked inside of the turkey. Dressing, in my opinion, is totally southern and baked separately from the bird. And if you make it like my mama…. OMG!!! It’s the BEST thing you’ll eat all year. Ok, maybe I’m exaggerating…but for me – it’s the BEST comfort food E-V-E-R. You can make this with or without chicken. I actually prefer it without chicken, but knew that my hubs wouldn’t have been very happy with another meatless supper. So, to keep him happy and to make cooking a little bit easier for me, I added a nice, organic rotisserie chicken!
IF you’re having a week like me and just need a little comfort by the way of food…
GO MAKE THIS!!! Or….file this recipe away and bring it back out at Thanksgiving! IT’S THE BEST!!!
Mama's Chicken & Dressing
- 1/2 stick of butter
- 2 cups organic cornmeal
- 1 cup self rising flour or 1 cup AP flour plus 1 tsp baking powder
- 1 egg
- 1 – 1.5 cups full fat buttermilk – I start with half a cup and add more as needed
- 1 onion, diced
- 4 – 5 stalks of celery, diced
- 1 organic rotisserie chicken, de-boned and shredded
- 1 tbsp organic cane sugar
- 1 tbsp kosher salt ( I know that sounds like a lot… just do it – we haven’t salted anything at this point)
- pepper to taste
- 2 – 3 palmfuls of rubbed sage (MUST BE RUBBED) (I use both of my palms to “rub” the sage together as I’m adding it to the bowl.)
- 32 oz box of organic chicken stock
- Preheat the oven to 350 degrees. Put your cast iron skillet in the oven with the half stick of butter. Let the butter melt and the skillet get HOT. Careful not to let the butter burn.
- Whisk together your flours, add the egg and buttermilk. Start with half a cup and add more as needed. Stir until well incorporated. Add the batter to the cast iron skillet. Make sure it sizzles! This is going to give your cornbread the BEST crust EVER!!!
- Bake for 30 – 40 minutes, or until golden brown.
- Once the cornbread has cooked, let it cool for a couple minutes in the skillet, then flip it over onto a plate to completely cool.
- Preheat the oven to 425 degrees.
- Saute the onion and celery in 2 tbsp of fat (I like equal parts of butter and olive oil) on medium-high heat in a large skillet until softened. Add to a big mixing bowl. Crumble the cornbread up in the same bowl as the onion and celery.
- Add the sugar, salt, pepper, sage, and chicken. I used my hands to mix everything together. Now, slowly add the chicken stock. I used the whole box. You want it to be super ‘wet’. Again, I used my hands to mix everything together.
- Spray a 9×13 inch pan with nonstick spray. Pour the dressing into the pan and bake for 30 minutes, or until the top has browned and cooked through.
- Serve with your favorite comfort food sides…. OR…. a side salad (like me) and call it a day!