About the Recipe
Ingredients
¼ cup of unsalted butter
1 tablespoon of unsalted butter
1 cup of yellow onion, diced
1 cup of celery, diced
1 tablespoon of thyme, fresh or dried
1 tablespoon of rosemary, fresh or dried
1 teaspoon of sage, ground
¼ cup of parsley, finely chopped
½ cup of chicken stock (or chicken broth)
1 teaspoon of salt
½ a teaspoon of black pepper
1 large egg
8 oz. skinless cooked chicken thighs (or other poultry dark meat) shre
Preparation
Grease an 8″ or similar-sized baking dish, transfer the set-aside cornbread cubes to the pre-greased dish, and then set aside the cornbread cubes.
Remove the lid from the Instant Pot and turn on the sauté setting for 8 minutes.
With the lid off, melt ¼ cup of butter.
Add the chopped onion, celery, thyme, rosemary, and sage.
Stir to coat the vegetables in the herbs and melted butter and then sauté until they soften and slightly brown.
Add the shredded chicken, chicken stock, salt, and pepper to the inner pot’s simmer, and stir to combine.
Remove the chicken and herb mixture from heat and set aside.
Allow the mixture to cool to the touch so that it can be mixed with the egg. (You don’t want the egg to cook from the residual heat and scramble!)
While the herbs are cooling off, beat the egg with the parsley in a medium-sized bowl.
Pour the egg and parsley mixture over the cubed cornbread in the set-aside baking dish, and gently fold in the mixture evenly with the bread cubes.
Then, pour the cooled chicken and herb mixture into the cornbread and egg mixture, evenly distributing with your pour.
Cut the 1 tablespoon of butter into small pats and place them all around on top of the dressing.
Cover the baking dish with foil and bake at 350 degrees F for 35 minutes in the conventional oven. Bake for 30 minutes if using the Omni Plus oven.
Uncover and bake until golden, 10-15 more minutes (conventional oven) or 10 minutes (Omni Plus oven).
Serve this baked chicken and dressing recipe warm, and enjoy! Optional – serve with gravy on top.
Why is your cornbread dressing mushy?
When you’re adding ingredients to the mix and stirring the batter, try not to overwork it, so you don’t break down the cornbread, which could cause the dressing to have a mushy texture.
The dressing before it’s baked should be moist but not watery or gummy. If you find that your stuffing is too wet, you can add a few slices of cubed honey wheat bread to soak up the extra liquid.