Chicken
And Dressing 

Chicken And Dressing made easy with skinless, boneless, stewed chicken thighs and sage.

Recipe for the gravy is included.

This chicken and dressing recipe is a traditional recipe I have used at our family Thanksgiving or Christmas dinners for over 60 years.

For those dinners we prepare a whole bird with all the trimmings.

More times than not we are left with what to do with leftovers.

Here you won't slave all day cooking and most likely you won't have leftovers.

This makes a delicious, easy and economical meal for every day as well.

Chicken And Dressing Recipe

• 3-3 1/2 lbs. skinless, boneless chicken thighs*
  
  
• water to cover thighs
  
  
• 1 teaspoon salt
  
  
• 2 tablespoons butter
  
  
• 1 teaspoon rubbed sage
  
  

Rinse chicken pieces until water is clear.

Place in a large saucepan and cover with water.

Stir in salt.

Cover.

Place pan over medium heat and bring to a boil.

Stir in butter and sage.

Cover and reduce heat to low.

Simmer 1 1/2 hours or until thighs are tender and starting to come apart.

Remove from heat and let rest, leave the lid on, about 20 minutes.

This prevents the hot chicken from dehydrating.

Drain off the broth and use for making the chicken dressing and gravy.

*Thighs may be substituted with chicken breast or a whole chicken.

If breast parts are your favorite pieces, but they sometimes turn out too dry, this is the perfect recipe for them.

Store Bought Chicken Dressing

• 1 box herbal or cornbread stuffing mix*
  

Make dressing according to directions on package, substituting 1/2 of the liquid with the cooked chicken both.

Place in a serving dish.

Serve hot.

Brown Chicken Gravy

• 4 tablespoons butter
  
  
• 4 tablespoons all-purpose flour
  
  
• 1-2 cups water
  
  
• 1-2 cups chicken broth
  
  
• 1/4 cup buttermilk
  
  
• salt
  
  

Melt butter in large skillet.

Stir in flour.

Continue stirring and cooking until mixture is a nice golden brown.


Watch carefully to prevent  it from burning.

Slowly add a little water and a little broth, stirring rapidly until it reaches a boil.

As it starts to thicken, continue adding the liquid until the gravy has cooked about 5 minutes.

This method thoroughly cooks the flour, removing any raw, pasty off-taste.

Stir in buttermilk.


Add salt to taste.

At casual meals Chicken, Dressing and Gravy is usually served in separate dishes at the table with each individual choosing the portions they prefer. 

Some folks prefer more dressing or gravy than others.

Some folks like more Chicken. 

If guest are being served by a host the dressing is usually placed in the serving plate, topped with chicken pieces and finally the gravy poured over all.

If the meal includes Homemade Jellied Cranberry Sauce, spoon it to the side of the dressing on the plate or in a side dish.

Cranberry Jello Salad makes a delicioys completion to this meal as a salad or a dessert.

It can be served as a substitute to Cranberry Sauce.


For a yummy dinner include the sauce and the Salad especially if you are feeding a crowd.

*If you want a completely, homemade meal, made from scratch, make Homemade Old Fashioned Cornbread Dressing instead of the boxed store bought dressing mix as above.

It does take extra time to make your own old fashioned chicken dressing from scratch.

However, your meal will be superb.

It's yummy!

History Of
Chicken And Dressing

No one knows exactly when Chicken and Dressing or Stuffing was first used.

However, we do know that Ruth Seims an inventor, got a patent for Stove Top Stuffing in 1975.

Related Pages

Chicken Stuffing Casserole Recipe

Old Fashioned Cornbread Dressing

Return to Chicken Recipes

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