As most of you are learning from reading my reinvention series posts that I don’t waste food and enjoy the challenge of making something delicious out of leftovers. I baked a huge pan of cornbread with plans of us eating it in that format, but I went into a different direction and saw the large amount of cornbread in the refrigerator. So, being me, I knew what I could make out of the cornbread that was delicious. Chicken dressing is one of my husband’s favorite so I took on the challenge of quickly assembled ingredients for a dressing that is normally reserved for holidays.
I want to walk you through the process without a specific recipe as I don’t normally make my dressing by a recipe. I took pictures to show you the process and it will give you an idea of the ratio quantities.
While I bake the dressing, I placed the darker meat that is next to the bone of the thigh in a small saut’e pan with butter, some of the chipped boiled egg, and some of the stock broth. 2 Tbs. of flour and whipping cream in a jar and shake it up well. When the stock is bubbling, add the flour/cream mixture to the pan and stir until it combines with the stock. Also, I had added a big amount of black pepper for the enhanced flavor. I turned the temperature to low and allowed this to simmer for 30 minutes.
Take the cornbread out of the bag and bring dressing in at times other than holidays. This way was so much easier than what I have done in the past for the holidays and nothing was lost in taste but a lot of time was gained. I hope you enjoy it. Always remember, seasonings are up to you. More if you like it spicy or herbier, but keep it moist inside the toasty brown crust. Don’t forget to think ahead of what you can make from the dressing. I am thinking of fritters. Hmmm?
Until we cook again, Reinvention Queen keeps the food ideas alive even while I am making the original dish. How can I reinvent this one? What else can I make from this dish? That’s me and I will be back with another dish soon…Arline Miller.
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