Chicken Dressing Recipe

 

Ok here Goes ….

you need:

Chicken breasts, celery, carrots, onions, garlic, sage, rosemary, salt, pepper,

 

I like white meat so I use boneless chicken breasts, 8 will do.

(boil them until well done and tender then remove from water and let cool)

Take about 8 stalks of celery and dice in small pieces (use a processor, it’s easier)

take 2 onions and throw in processor after u remove celery into a sauce pan or medium pot)

then after you remove onions from processor throw in 6 carrots (peeled) process

and add to pot with other veggies.

Take 2 cloves garlic or 2 tsp minced and had to veggies.

Think 2’s on seasoning (2 tsp salt; 2 tsp; pepper; 2 tsp sage; 2 tsp rosemary) add to veggies in pot, or pan.

Sauté vegetables until tender in half stick butter on medium.

Pour 4 bags of cornbread stuffing crumbs seasoned or unseasoned into large bowl.

Tear chicken apart thoroughly and add to crumbs.

Add tender veggie mix to other ingredients.

Take a large can or 2 boxes of chicken broth and slowly add to mixture until mushy similar to mashed potato's but not too wet.

Slowly add extra sage and rosemary to mixture until taste suits you. You may not need any more than initially mentioned.

Pour mixture into large casserole dish and back on 375 for 45 mins or until top starts to brown cooks through.