Chicken and Dressing

2014-11-27 02:44:48

Makes 10 to 12 servings

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Ingredients

1 (4 1/2-pound) whole chicken, giblets removed and discarded
2 stalks celery, cut into 1-inch pieces
2 carrots, cut into 1-inch pieces
1 onion, quartered
1/4 cup fresh parsley leaves
1 tablespoon black peppercorns
2 bay leaves
1 teaspoon salt
2 (6-ounce) packages buttermilk cornbread mix, baked according to package directions
6 frozen buttermilk biscuits, baked according to package directions
1/2 cup butter
2 1/2 cups chopped onion
2 1/2 cups chopped celery
1 tablespoon minced garlic
1 tablespoon poultry seasoning
1 teaspoon rubbed sage
1 teaspoon dried thyme leaves
2 large eggs, lightly beaten

Instructions

In a large stockpot, bring chicken, next 7 ingredients, and water to cover to a boil over high heat. Reduce heat, and simmer for 45 minutes or until chicken is done. Remove from heat, and let stand for 30 minutes.
Remove chicken from broth, and set aside until cool enough to handle. Shred meat, discarding skin and bones. Reserve 2 cups shredded chicken, and set aside remaining chicken for another use.
Strain broth through a wire mesh sieve, discarding solids. Reserve 5 cups broth, and set aside remaining broth for another use.
Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray.
In a large bowl, crumble baked cornbread and biscuits.
In a large skillet, melt butter over medium heat. Add chopped onion, chopped celery, and garlic, and cook for 8 to 10 minutes or until very tender.
To cornbread mixture, add poultry seasoning, sage, thyme, cooked vegetables, and reserved 2 cups chicken, stirring until well combined. Add eggs, stirring until combined. Gradually add reserved 5 cups chicken broth, stirring until dry ingredients are moistened. Spoon mixture into prepared pan.
Bake for 35 to 45 minutes or until center is set. Let stand for 10 minutes before serving.

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