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JIFFY CORNBREAD DRESSING WITH GIZZARDS PLUS

I prefer darker chicken meat for this recipe, like chicken thighs, because it absorbs flavors best. What kind of chicken do you use for this recipe?

Serve this baked chicken and dressing recipe warm, and enjoy!ĭoes your family have a chicken and dressing or stuffing recipe that passes down from one generational table to the next?.

JIFFY CORNBREAD DRESSING WITH GIZZARDS PLUS

Uncover and bake until golden, 10-15 more minutes (conventional oven) or 10 minutes (Omni Plus oven).Bake for 30 minutes if using the Omni Plus oven. Cover the baking dish with foil and bake at 350 degrees F for 35 minutes in the conventional oven.Cut the 2 tablespoons of butter into small pats and place them all around on top of the dressing.Transfer the mixture to the pre-greased baking dish.Pour the cooled chicken and herb mixture into the egg mixture.Gently fold in the cornbread cubes to coat with the egg.While the herbs are cooling off, beat the egg with the parsley in a medium-sized bowl.(You don’t want the egg to cook from the residual heat and scramble!)

Allow the mixture to cool to the touch so that it can be mixed with the egg.Remove the chicken and herb mixture from heat and set aside.

Add the shredded chicken, chicken stock, salt, and pepper to the inner pot’s simmer, and stir to combine.Stir to coat the vegetables in the herbs and melted butter and then sauté until they soften and slightly brown.Add the chopped onion, celery, thyme, rosemary, and sage.With the lid off, melt ¼ cup of butter.Remove the lid from the Instant Pot and turn on the sauté setting for 8 minutes.Grease an 8″or similar-sized baking dish and set it aside.Instructions for the baked chicken with dressing 8 oz. skinless cooked chicken thighs (or other poultry dark meat) shredded.½ cup of chicken stock (or chicken broth).1 tablespoon of rosemary, fresh or dried.

Cut the bread lengthwise and then across into 1-inch bread cubes and set aside.

When the baking time has finished, allow the cornbread to cool for approx 10 minutes.

Instant Pot Omni Plus oven for 23-25 minutes. In the conventional oven for 25-30 minutes.

Pour the cornbread mixture into the skillet.

Pour the melted butter from the skillet into the mixing bowl and mix all the ingredients together.

While the butter is melting, combine the Jiffy cornbread mix, sugar, cream cheese, and heavy cream in a medium-size mixing bowl.

Place the 4 tablespoons of butter in an 8-inch skillet and melt in the oven for approximately 5 minutes.

Preheat the conventional oven or Instant Pot Omni Plus oven to bake at 350 degrees for 10 minutes (although you may not use all of this time for melting the butter).