Chicken and dressing made with a whole cooked chicken, a homemade herb dressing and homemade gravy.
Chicken and Herb Dressing
Okay. Fair warning. This chicken and dressing is a bread dressing and it has a butter roux - puh-lenty of butter. Like 1 full stick of Paula Deen worthy butter. And this one is made with a combination of chicken and herb dressing, meaning bread dressing and not cornbread, so don't go balking at me.
And yes, before y'all start hollering at me, I also know that chicken and dressing, a very beloved dish in the south, is more traditionally made with a cornbread base, but... I had a bunch of tail end pieces of bread to use up, and that's what southern cooking is really all about anyway.
Using things up.Plus, I didn't feel like making a skillet of cornbread, and I thought it'd be a good time to get a bread and herb-based version of chicken and dressing up, because that, my friends, is what I grew up with anyway.
Just substitute a pan or skillet of cornbread or a couple boxes of Jiffy for the toasted bread, if bread based dressings makes your head spin!
Instead of mixing all of the ingredients together, I thought I'd try something a bit different by layering it instead, more in line with a casserole style. Then I topped it with a homemade gravy made from a light (as in color y'all, not calories) butter-based roux. Butter.
For most of my dressing recipes, I like to use a seasoning blend called "Bell's" which is a fantastic blend of herbs and seasonings. I actually learned about Bell's on The Martha Stewart Show, but for years couldn't find it locally, so I came up with a copycat recipe.
Fortunately, Bell's made its way even this far down south, and it widely available now, though you can also find it online. It's just a nice blend for any dressings and not too overly heavy on the sage, which I love, but which can also be overwhelming in larger amounts. If you'd rather not use the Bell's, just include some of those elements listed in the Cook's Notes below, in your dressing instead.
This makes a full-sized casserole and should make 8 to 10 servings, or more, with a salad and vegetable on the plate. Unless, of course, you are The Cajun.
Be sure to check out my 7 Top Tips to Perfect Your Holiday Stuffing.
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