Sourdough Chicken Dressing
This savory dressing is made using sourdough bread and also includes cooked ground chicken in it. A classic side dish for the holidays you can make ahead of time and freeze.
Equipment
- Food Processor or hand crank meat grinder
Ingredients
- 10 c cubed sourdough bread Approximately 1 loaf
- 1 1/2 c cubed cooked chicken
- 1 c chicken broth
- 2 eggs
- 1/2 c butter equal to 1 stick
- 1/2 c onion finely chopped
- 2 tsp sea salt
- 1 tsp rubbed sage
- 1 tsp marjoram
- 1/2 tsp black pepper
- 1/2 tsp seasoned salt
- 1/2 tsp thyme
- 1/2 tsp crushed rosemary
Instructions
- Preheat your oven to 350 degrees.
- Slice and cube a loaf of sourdough bread and place it into a mixing bowl large enough to cover the bread with water. Let it stand and soak for 10 minutes. With clean hands or food-grade gloves squeeze out any excess water and place it into another mixing bowl.
- In a food processor, add the cubed cooked chicken and pulse to chop into a fine ground consistency. Mix in the finely chopped onion ( you can chop the onion in the food processor as well)
- Add the ground chicken, onion, eggs, chicken broth, melted butter, salt, pepper, sage, marjoram, seasoned salt, rosemary, and thyme to the bread. Mix everything together.
- Press into a 9 x 13 baking dish and bake for 50-60 minutes or until an internal temperature of 165 degrees is reached.