Chicken Suppers - Dinner Staples

Chicken and Dressing

Makes 6 to 8 servings

This is homestyle comfort food to be enjoyed all year long.

½ cup butter
2½ cups chopped onion
2½ cups chopped celery
1 tablespoon minced garlic
2 (6-ounce) packages buttermilk cornbread mix, baked according to package directions
6 frozen buttermilk biscuits, baked according to package directions
Shredded cooked chicken, reserved from Chicken Broth (recipe follows)
1 tablespoon poultry seasoning
1 teaspoon rubbed sage
1 teaspoon dried thyme leaves
2 large eggs, lightly beaten
5 cups Chicken Broth (recipe follows)
Garnish: chopped fresh parsley, fresh sage

1. Preheat oven to 350°. Spray a 13x9-

inch baking dish with cooking spray.

2. In a large skillet, melt butter over medium heat. Add onion, celery, and garlic; cook until very tender, about 10 minutes.

3. Crumble baked cornbread and biscuits into a large bowl; stir in cooked vegetables, shredded chicken, poultry seasoning, sage, and thyme. Stir in eggs. Gradually stir in 5 cups Chicken Broth just until dry ingredients are moistened. Spoon mixture into prepared pan.

4. Bake until center is set, 30 to 45 minutes.

Let stand for 10 minutes before serving. Garnish with parsley and sage, if desired.

Chicken Broth

Makes about 8 cups

1 (4½-pound) whole chicken, giblets removed
2 stalks celery, cut into 1-inch pieces
2 carrots, cut into 1-inch pieces
1 onion, quartered
¼ cup fresh parsley leaves
1 tablespoon black peppercorns
2 bay leaves
1 teaspoon