Hearty Suppers

CHICKEN AND DRESSING CASSEROLE

Asparagus adds spring flavor to one of our favorite comforting casseroles.

MAKES 4 TO 6 SERVINGS

6 cups cubed cornbread (about 2-inch cubes)
3 cups shredded cooked chicken
2 tablespoons unsalted butter
1½ cups frozen vegetable seasoning blend (celery, bell pepper, onion, and parsley)
¼ cup thinly sliced leeks
¼ cup all-purpose flour
2½ cups chicken broth
1 teaspoon poultry seasoning
1 teaspoon kosher salt
1 teaspoon chopped fresh thyme
½ teaspoon ground black pepper
2 large eggs, lightly beaten
1 (1-pound) bunch fresh asparagus, blanched and cut into 2-inch pieces (see Kitchen Tip)
Garnish: fresh thyme

1. Preheat oven to 375°. Spray a 2½-quart baking dish with cooking spray.

2. In a large bowl, combine cornbread and chicken.

3. In a large deep skillet, melt butter over medium-high heat. Add seasoning blend and leek; cook, stirring occasionally, until most of the liquid is evaporated and vegetables are lightly browned, about 5 minutes. Sprinkle with flour; whisk in broth, poultry seasoning, salt, thyme, and pepper. Bring to a boil, whisking frequently. Reduce heat to medium-low; simmer until thickened, whisking frequently, about 2 minutes. Remove from heat; let cool for 10 minutes. Add eggs, asparagus, and broth mixture to chicken mixture; stir gently to combine. Spoon mixture into prepared dish.

4. Bake, covered, for 25 minutes. Uncover, and bake until set and heated through, about 15 minutes. Garnish with thyme, if desired.

KITCHEN TIP

To blanch asparagus, bring a large saucepan of salted water to a boil over high heat. Add asparagus to pan; cook for 2 minutes. Drain and rinse with cold water until no longer warm.

Blackened Catfish Po’Boys

MAKES 4

We channeled New Orleans po’boys to create these hearty, spicy sandwiches.

½ cup mayonnaise
1 tablespoon chopped fresh parsley
1 tablespoon Creole seasoning
1 tablespoon sweet pickle relish
2 teaspoons red wine vinegar
1 teaspoon hot sauce
2 tablespoons vegetable oil
4 (4-ounce) catfish fillets, skinned
1 tablespoon blackened seasoning*
Toasted French bread, green leaf lettuce, and sliced tomato, to serve

In a small bowl,