There I said it, the secret's out. I love chicken and dressing. And, while it's certainly not low carb or what anyone would consider healthy, it can be lightened up. Here's how.
Recipe
* 1 box Miracle Maize Country Style Cornbread, prepared using skim milk
* 7 slices Healthy Life Bread, stale
* 1 sleeve saltine crackers, crushed
* 3-4 cups boiled chicken breast, shredded
* 4 TBSP unsalted butter
* 1.5 cups celery, chopped
* 3/4 yellow onion, chopped
* 5 cups low sodium fat free chicken broth
* 3 eggs, beaten
* 1 TBSP poultry seasoning
* 1 TSP ground sage
* 1 TSP salt
Bake the cornbread according to package directions.
If your sliced bread isn't stale, make it that way by preheating your oven to 250 degrees. Bake for 7 - 10 minutes until bread feels slightly toasted. Tear bread into small pieces, add pieces of cornbread, and dump in the sleeve of crushed crackers. Add the chicken broth to the mixture and stir until well incorporated.
Melt butter in a skillet on medium heat. Add celery and onions and cook until softened a bit.
Add to the bread and broth mixture. Add eggs and seasonings and stir until all ingredients are well incorporated.
Add the chicken, stir well, and divvy up the servings.
You can put this in one large 9x13 pan two small 8x8 pans, or a number of double and single-serving pans like I have below. Wrap the pans with cling wrap and foil, and these can freeze for 3 -4 months until you need them. Pick a Saturday in October, prep these bad boys up and there you have it - HOLIDAY FOOD. Ya'll, I give this stuff as gifts. Nothing says, "I love you," like a meal that someone doesn't have to prep.
When you're ready to have it for dinner, let it thaw in the fridge for 24-36 hours. Then bake at 350 uncovered. If you're cooking a 9x13 pan, it should take 45 minutes to an hour. If you're cooking a smaller one, plan on about 30-45 minutes, depending on your oven. I had thought about pairing this with baked sweet potatoes, but I think I'm going with cooked carrots and oven roasted brussels sprouts instead.
コメント