Chicken dressing also known as stuffing, is a beloved side dish often served during holidays and special occasions. With its savory flavor and tender texture great chicken dressing has the power to take a meal from ordinary to extraordinary. However, improperly made chicken dressing can be bland, soggy and unappealing. Follow this guide to learn tips, tricks and techniques for making chicken dressing like a pro.
Ingredients for Ultimate Chicken Dressing
The foundation of excellent chicken dressing lies in using high quality ingredients. Here are some key components:
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Bread: Stale bread is essential, as it soaks up moisture without getting mushy. A combo of white and wheat bread works well. Cornbread, sourdough or brioche can also be used.
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Chicken broth This adds moisture and flavor. Homemade is best, but high-quality store-bought works too.
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Aromatic vegetables: Onions, celery and carrots provide depth.
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Fat: Butter or schmaltz (rendered chicken fat) contributes richness.
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Eggs: These bind the dressing together.
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Herbs and spices: Sage, thyme, parsley, salt, pepper and poultry seasoning are common seasonings.
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Cooked chicken: This provides the signature flavor. Roasted chicken or turkey work beautifully.
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Optional mix-ins: Dried fruit, sausage, nuts and mushrooms can provide texture.
Step-By-Step Instructions
Follow these steps for perfect chicken dressing every time:
1. Prepare the Bread
Cube bread and let it dry out completely. Lightly toast it if needed. This prevents sogginess.
2. Cook the Aromatic Vegetables
Sauté onions, celery and carrots in butter or schmaltz until softened.
3. Combine the Ingredients
In a large bowl, mix together the dried bread cubes, sautéed vegetables, shredded cooked chicken, beaten eggs and seasonings.
4. Gradually Add Broth
Slowly incorporate chicken broth until the mixture is moist but not soggy.
5. Adjust Seasoning
Add salt, pepper and poultry seasoning until the flavor pops.
6. Bake or Stuff
Transfer to a greased baking dish and bake at 350°F until browned and cooked through. For stuffing, loosely fill the chicken cavity before roasting.
Handy Tips for Perfection
Follow these tips for excellent chicken dressing every time:
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Allow bread to stale for a few days before using. Light toasting helps too.
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Add broth gradually to prevent sogginess. Go slow and mix well.
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Use 1-2 cups cooked chicken per pound of bread. Adjust to taste.
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For stuffing, don’t overpack the chicken cavity. This prevents uneven cooking.
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Cover the baking dish with foil at first to prevent drying out. Remove for browning.
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Add sausage, dried cranberries, pecans, mushrooms or other mix-ins for extra flavor.
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For vegetarian dressing, omit the chicken and use vegetable broth.
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If too dry, gradually mix in additional broth until the desired consistency is reached.
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Boost flavor with extra fresh herbs, garlic, onion, Worcestershire or soy sauce.
Frequently Asked Questions
Still have questions? Here are answers to some common chicken dressing FAQs:
What’s the best way to prevent soggy dressing?
- Use stale bread and add broth slowly and gradually. This gives the bread a chance to fully absorb the liquid.
Can I use stuffing mix instead of making dressing from scratch?
- Yes, but homemade has superior texture and flavor. Enhance boxed stuffing with fresh herbs, chicken, veggies, etc.
What bread works best?
- A combo of white and wheat bread gives a good balance. Cornbread, sourdough, brioche and challah also work well.
Can I prepare dressing ahead of time?
- Yes! Combine the ingredients but don’t add the broth until baking day. Store the dried mix separately.
How much chicken should I use?
- 1-2 cups of cooked chicken per pound of bread is a good ratio. Adjust according to taste.
Is it safe to stuff a chicken cavity with dressing?
- Yes, but loosely fill the cavity and use a meat thermometer to ensure the stuffing reaches 165°F.
Can I make vegetarian dressing?
- Absolutely. Simply omit the chicken and use vegetable broth instead of chicken broth.
What if my dressing seems too dry or too bland?
- For dry dressing, gradually mix in more broth. For bland dressing, add more herbs, garlic, onions, salt, pepper or other seasonings.
With practice and experimentation, you’ll be able to create moist, flavorful chicken dressing worthy of any special occasion. Follow these tips for success!
Marinating Chicken in Italian Dressing
Marinating meat not only heightens its flavor, but also leads to a more tender, juicy bite. On busy weeknights, I usually only marinate this chicken for 15 to 20 minutes—even a short time can make a huge difference in the tenderness and flavor of the meat. If you opt for a longer marinating time, you’ll have even more flavorful, extra-juicy chicken. I don’t recommend marinating longer than 3 hours, though, or the chicken can wind up mushy.
If Olive Garden Signature Italian Dressing isn’t your thing, there are a couple of other store-bought dressings I think work well. Wish-Bone Italian or Kraft Zesty Italian both have the right amount of tang and salt to create a delicious marinade. Give your favorite Italian dressing a try.
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How To Make My 2-Ingredient Italian Dressing Chicken
To make four servings, you’ll need:
- 4 boneless, skinless chicken breasts (2 1/2 to 3 pounds)
- 1/2 cup store-bought Italian dressing (such as Olive Garden Signature Italian)
Add the chicken breasts to a 9×13-inch baking dish. Pour the Italian dressing over the chicken and use tongs to toss until all the pieces are fully coated. Cover the dish and place it in the refrigerator to marinate for at least 15 minutes and up to 3 hours.
Remove the baking dish from the fridge and preheat the oven to 425°F. Transfer the baking dish to the oven and bake until the chicken is spotty golden brown and the thickest part of each breast reads 165°F with an instant-read thermometer, 25 to 35 minutes. Remove from the oven, allow the chicken to rest for 5 minutes, then enjoy.
Store any leftovers in an airtight container in the fridge for up to 4 days.
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