Simple Way to Pate Brisee Recipe Martha Stewart

Martha's Cornbread Dressing

This pate brisee makes for the perfect base for any one of our quiche recipes.

Recipe Summary Martha's Cornbread Dressing

A truly 'Deep South' cornbread dressing. My mom's, of course!

Ingredients | Pate Brisee Recipe Martha Stewart

1 (3 pound) whole chicken

10 cups crumbled cornbread

8 biscuits, crumbled

2 (10.75 ounce) cans condensed cream of chicken soup

1 cup chopped onion

1 cup chopped celery

1 teaspoon salt

2 teaspoons ground black pepper

1 teaspoon ground sage

8 eggs, beaten

Directions

Place chicken in a small pot with enough water to cover. Bring to boil, reduce heat, and simmer for 30 minutes or until chicken is done.

Remove chicken from pot, set aside to cool. Remove skin and bones; chop meat and save for dressing. Strain, and reserve broth.

Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 4-quart casserole dishes.

In a large bowl, combine cornbread, biscuits, chicken soup, onion, celery, salt, pepper, sage and eggs. Stir well. 30 minutes before baking, add a desired amount of reserved chicken and enough broth to soak dressing. Divide dressing between prepared baking dishes.

Bake in preheated oven until top is browned and center is firm, about 30 minutes.

Info | Pate Brisee Recipe Martha Stewart

prep: 30 mins cook: 1 hr additional: 30 mins total: 2 hrs Servings: 10 Yield: 10 to 12 servings

TAG : Martha's Cornbread Dressing

Side Dish, Stuffing and Dressing Recipes, Cornbread Stuffing and Dressing Recipes,