Croissant Cornbread Dressing with Chicken

5 from 1 vote

Cornbread Dressing is the only way we make our dressing during the holidays. We're sharing a new dressing recipe: Croissant Cornbread Dressing with Chicken.

Servings:

Calories: 28kcal

Author: D. Durand Worthey

Ingredients

Cook The Chicken First

1 Whole Chicken
3/4 cup of onions chopped
2 Bay Leaves
1 Tablespoon of whole black peppercorns
2 Tablespoons of EVOO
2 Celery Stalks chopped
1 Large Carrot peeled and chopped
3 Garlic Cloves chopped

Instructions

Directions for cooking the chicken

Place a rinsed and thawed whole chicken into a large stockpot. Add a quarter onion, two bay leaves, one tablespoon of whole black peppercorns, three tablespoons of extra virgin olive oil, two celery stalks chopped, one large carrot peeled and chopped, and three garlic cloves, chopped.
Fill the pot with water until it is just over the chicken. Cook on the stovetop for 1 hour and 30 minutes or until the chicken is cooked through.
Remove the pot from the stove. Place the chicken on a large platter. Allow the chicken to cool.
When the chicken is cool enough to handle safely, cut it away into chicken cubes and chop it up. Set aside. You can also use your Kitchen-Aid Mixer to shred the chicken.

How to make the Stuffing/Dressing

Place a skillet over medium heat add a tablespoon of extra virgin olive oil. When the oil is hot, add the sweet onion, diced red peppers, green peppers, garlic cloves, celery, and green onion.
Sauté the vegetable mixture for 3-4 minutes, remove the veggies from the skillet, and set aside.
Add two (2) tablespoons of unsalted butter. When the butter is melted, brown the thinly sliced onions and continue to stir occasionally until the onions start to brown.
Adjust the heat to its lowest setting and continue to cook until the onions are caramelized about 15-20 minutes. Set aside.
Add crumbled cornbread, chopped chicken, seasonings, sautéed vegetables, chopped parsley, and one cup of chicken bone broth or stock into a large bowl.
Gently combine the mixture, add half of the croissants and the remaining cup of chicken bone broth or stock, and continue to mix gently.
Top with the remaining croissants and press them gently into the mixture. Drizzle the melted herb butter on top, and cook in a preheated oven for an hour.
Tip: If the top is browning too quickly, place loose foil on top and continue to bake. For the last five minutes, remove the foil and continue. The top of the dressing should be golden brown.
Remove dressing from the oven and allow to cool for 10-15 minutes.
Serve.

Notes

Prep the Croissants:

Preheat oven to 190 degrees. Cut croissants into one-inch cubes, spread them evenly onto a cookie sheet, and place them into the oven for ten minutes.

Herb Butter recipe: To make the herb butter, add two sticks of butter into a measuring cup. Add one tablespoon of each: fresh minced rosemary, fresh minced thyme, rubbed sage, poultry seasoning, and Cajun seasoning. Place a loose-fitting lid or a damp paper towel over the measuring cup and heat until the mixture is melted. Set aside.

Nutrition