Chicken and Dressing

Regional favorites always have local trends in their preparation. Barbecue springs to mind, but more subtle examples are available. Chicken and dressing is a staple in the South all year long, but the farther south you get, you’ll find more people using wheat bread rather than corn bread. In southern Louisiana, you’ll likely find an oyster dressing using a dried French loaf, but in Mississippi north of the Florida Parishes, chicken and cornbread are the rule.

Make two skillets of cornbread the night before, stick in a paper sack and put it on a table somewhere it won’t get knocked off. Then crumble the bread and add enough strong chicken stock to make thick slurry. To two quarts of this mixture, add no more than 4 eggs well-beaten and at least two cups shredded chicken. Sauté a half cup (more if you like) each of finely-diced white onion and celery in a half a stick of butter and add to the mix. Some people like diced pepper in their dressing, but I find it overpowers the stock. Season liberally with salt, pepper, thyme and sage; I like plenty of sage in mine, about a teaspoon per cup of bread crumbs. Pour into a greased casserole and bake at a medium high heat (350) until the top is browned and the center firm.

This goes with any thing, any time.

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