Chicken and Herb Dressing
Ingredients
- 1whole chicken
or equal white, dark or mixed pieces, about 4 cups of shredded cooked chicken
- ½onion
cut into chunks
- 1carrot
cut into chunks
- 1celery rib
with leaves, cut into chunks
- 2 largepinches of kosher salt for the pot
- 4 ctoasted and torn bread
- 1sleeve saltine crackers
crushed
- 2 tbspunsalted butter
- 1 cchopped sweet or yellow onion
- 1rib celery
chopped
- 2 tspbell's seasoning
4-1/2 t. dried rosemary
4 t. dried oregano
3-3/4 t. dried sage
3-1/2 t. ground dried ginger
3 t. dried marjoram
2-3/4 t. dried thyme
3/4 t. ground black pepper - ¼ tsppoultry seasoning
- ½ tspkosher salt
- ¼ tspfreshly cracked black pepper
- 4 largeeggs
divided
- about 6 cups of the reserved broth or commercial chicken broth
divided
- ½ cunsalted butter
- ½ call-purpose flour
- for the roux, to tasteadditional salt and pepper
- 2 largeeggs
Directions
- 1
Completely cover chicken with water, add the onion, carrot and celery and generously salt; bring to a boil and simmer just until cooked through, without overcooking.
- 2
Remove the chicken, reserving the broth; set both aside to cool. Once chicken has cooled, shred.
- 3
Butter an oblong, 9 x 13-inch baking dish or spray with non-stick spray; set aside.
- 4
Add the toasted, torn bread and crushed saltines to a large bowl; set aside.
- 5
Preheat oven to 325 degrees F.
- 6
Melt 2 tablespoons of butter in a skillet and sauté the one cup of chopped onion and the stalk of chopped celery until softened, but not browned.
- 7
Add the seasoning mix, poultry seasoning, salt and pepper. Transfer contents to the shredded bread.
- 8
Beat 2 of the eggs with 2 cups of the cooled broth and add to the bread mixture, tossing to coat. Use additional broth if more moisture is needed.
- 9
In a large skillet, make a roux with the butter and flour, cooking and stirring for about 4 minutes.
- 10
Slowly add in the remaining broth, a little at a time, until fully incorporated and a gravy is formed. Add salt and pepper, taste and adjust.
- 11
Beat the remaining two eggs in a small bowl. Remove about 1/2 cup of the gravy from the skillet and slowly beat it into the eggs, adding additional gravy until eggs are tempered in. Stir the egg mixture into the gravy mixture until blended, remove from the heat.
- 12
To the buttered baking dish add 1/2 of the dressing mixture.
- 13
Top that with all of the chicken and then sprinkle the remaining dressing on top of the chicken. Pour the gravy mixture all over the top.
- 14
Bake at 325 degrees F for about 45 minutes. Let settle for 5 minutes before serving.
Chicken and Herb Dressing
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About this Recipe
Craving the ultimate comfort food that tastes like a warm hug? This Chicken and Herb Dressing brings a beloved Southern classic straight to your table, featuring a whole cooked chicken, a deeply savory homemade herb dressing, and rich homemade gravy.
Why This Recipe Works
This recipe stands out by building flavor from the ground up, starting with a whole cooked chicken that ensures moist, tender meat and yields a flavorful broth essential for both the dressing and gravy. The homemade dressing itself is a symphony of aromatic herbs like rosemary, oregano, sage, thyme, and marjoram, perfectly balanced with sweet onion, celery, and the unique texture of toasted bread and crushed saltine crackers. Every component, from the succulent chicken to the herb-packed dressing and silky gravy, contributes to a harmonious, comforting dish.
What to Expect
Prepare for a truly heartwarming experience with this Chicken and Herb Dressing. You'll enjoy tender, shredded chicken enveloped in a moist, perfectly seasoned dressing that carries the earthy, fragrant notes of the carefully chosen herbs. The dressing offers a delightful combination of soft, savory bread and a subtle crispness from the crackers, all brought together by the rich, homemade gravy. This is a robust and satisfying dish that embodies the spirit of Southern cooking, perfect for gathering friends and family.
Customization & Variations
While a whole cooked chicken provides superior flavor, you can certainly use an equal amount of pre-cooked white, dark, or mixed chicken pieces to save time. Feel free to adjust the herb blend to your personal preference; perhaps a little more sage for a traditional Thanksgiving feel, or less ginger if you prefer. For a slightly different texture, try incorporating cornbread into your toasted bread base.
Serving & Context
This Chicken and Herb Dressing is an ideal centerpiece for Sunday Suppers, Church Socials, or any Potluck where a hearty, crowd-pleasing Southern Classic is desired. Serve it generously as a main dish, or as a beloved side dish alongside your favorite holiday fixings.