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 COMMENT:
Most often in South Louisiana meat and oyster dressings are found
as accompaniments to the holiday table. The bread or corn bread
dressings are definitely southern in tradition, but seldom seen
in Bayou Country. Since I am a fan of both the meat and the corn
bread dressing, I've decided to share one of those versions with
you here.
Note: As an added flavor enhancer you may wish to add one pint of
shucked oysters with liquid to the pot during the final cooking
phase.
INGREDIENTS:
- 1 cup yellow cornmeal
- ½ cup flour
- 2 tsps baking powder
- 1 tsp salt
- 2 tbsps sugar
- 2 tbsps melted butter
- 1 egg
- ¾ cup milk
- 4 chicken leg quarters
- ½ cup diced onions
- ½ cup diced celery
- ½ cup chopped red bell pepper
- 1 tbsp minced garlic
- ¼ tsp rubbed sage
- 1/8 tsp dried basil leaves
- 1/8 tsp dried thyme
- 3 tbsps melted butter
- ¼ cup chopped pimientos
- ¼ cup sliced green onions
- ¼ cup chopped parsley
- salt and black pepper to taste
METHOD:
Preheat oven to 400°F. In a mixing bowl combine cornmeal, flour,
baking powder, salt and sugar. Blend well to incorporate all dry
ingredients. Whisk egg with 2 tablespoons melted butter and milk
then add to cornmeal mixture, blending thoroughly. Pour corn bread
batter into a well-greased 9-inch cake pan and bake 15-20 minutes.
When done, remove and cool. Separate chicken legs from thighs. In
a 2-quart stock pot place chicken, onions, celery, bell pepper and
garlic. Cover with 6 cups cold water, bring to a rolling boil, reduce
to simmer and cook 30-40 minutes or until chicken is tender and
falling from bones. Remove chicken and cool. Retain stock and seasoning.
Lower oven temperature to 375°F. When chicken is cool, bone
and dice. Return meat to pot along with stock and seasonings then
add sage, basil, thyme, butter, pimientos, green onions and parsley.
Bring to a rolling boil, reduce to simmer and cook 15 minutes. If
oysters are to be added, put oysters and liquid into pot and cook
2 minutes longer. Pour contents of pot through a strainer, capturing
chicken and vegetable seasonings, while reserving 3 cups of stock.
While chicken is draining, crumble corn bread into a large mixing
bowl and season reserved stock with salt and pepper. Place drained
chicken mixture into crumbled corn bread bowl along with 2½
cups seasoned stock. Stir until well-blended. Dressing should be
very moist, but not watery. Pour dressing back into 9-inch cake
pan, and drizzle with 3-4 tablespoons of remaining stock. Bake uncovered
20-30 minutes or until dressing begins to brown lightly around edges.
Dressing may be made the evening before cooking, but should be baked
immediately prior to serving. Do not overcook as dressing will tend
to dry out. |
