| If you feel like having poultry with stuffing and cranberry sauce but you don't want to do the full-blown turkey dinner, here is a great substitute. The custard-like cornbread dressing is around the chicken instead of stuffed inside. You won't need gravy, as the dressing is moist. COUNTRY STYLE CHICKEN BAKE 3-pound whole chicken 5 tablespoons flour 1/2 cup butter or margarine, melted 1-1/2 cup chopped onion 1-1/2 cup chopped celery 1/2 teaspoon salt 1/8 teaspoon pepper 4 chicken bouillon cubes 2 cups boiling water Coat chicken with flour. Place in 9x13 baking pan. Drizzle melted butter or margarine over chicken. Bake at 350 degrees for 30 minutes. Remove from oven and drain off fat. While chicken is baking, saute onion and celery in 1/4 cup butter til tender. Blend in 1 tablespoon flour, salt and pepper. When chicken is done baking, spoon onion/celery mixture into the pan around the chicken. Spoon CORNBREAD TOPPING over casserole. (See recipe below.) Dissolve boullon cubes in boiling water. Pour broth over topping. (Yes, it will look funny.) Bake 30-40 minutes until dressing is golden brown. do not overcook, or it will be dry. It should resemble a custardlike cornbread dressing. Serve with cranberry sauce. CORNBREAD TOPPING 1 cup flour 1/2 cup cornmeal 1 tablespoon baking powder 2 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon sage 1/4 teaspoon thyme 1/8 teaspoon pepper 1 tablespoon shortening 3 eggs, beaten 3/4 cup milk Combine first 8 ingredients. Cut in shortening. Add eggs and milk. Blend well. |
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