Mandy's CHICKEN and DRESSING

Fall is my favorite time of year. I love everything that fall brings...the massive amounts of leaves that fill yards and streets...the colors of nature...the crispness of the air...and especially all of the foods that are fall-specific. What could be more "fall" than Chicken and Dressing? And the good news is that people who are gluten free don't have to miss out!

My daughter was diagnosed with Celiac Disease just a few months before Thanksgiving. I had no idea how to have a gluten free Thanksgiving. In all honesty, I probably didn't bother with it that first year...I really don't remember. One thing is for sure...as the years went by I was forced to turn the old family favorites into dishes that were delicious and safe for her. Enter the number one supporting cast member of the Kavanaugh Thanksgiving - the dressing!

My dressing is very simple. It is not stuffing. I've never even tasted stuffing so I can't tell you the difference. You can add shredded chicken or keep it plain and simple. The choice is yours. You really cannot mess this up. I promise.

Here is the one picture you need to see before you get started. The consistency of your mixture should be soupy. Slightly thicker than pancake batter. Now that you've been informed...happy cooking!

Consistency of dressing mixture before it bakes.

Consistency of dressing when it is finished baking

The yummy goodness that will be begging for your fork!

MANDY'S CHICKEN and DRESSING

For the CORNBREAD:

{Adapted from GlutenFreeOnAShoestring.com}

2 cups yellow cornmeal
1 tsp. salt

1 tsp. baking soda
2 tsp. baking powder 

1 1/2 cups milk
4 tBsp. vegetable oil
1 large egg

Mix all of the ingredients well. Pour into a glass 9x9 and bake at 400 degrees for 25-30 minutes.

For the CREAM OF CHICKEN SOUP:

1 & 1/4 cup milk (2% or whole)

1 & 1/2 Tablespoons of cornstarch dissolved in 1/2 cup water

1 Tablespoon of Better Than Bouillon Chicken Base

In a small sauce pan, add milk and bouillon. Heat almost to a boil. Add the water/cornstarch mixture. Whisk constantly until the consistency of traditional cream of chicken soup. (This will take a few minutes. Be patient) Once the soup is thickened, remove from heat and set aside.

For the DRESSING:

1 small onion, chopped

bacon grease or olive oil

2 cans chicken broth OR 2 teaspoons Better Than Bouillon Chicken base    dissolved in 2 cups of hot water.

1 prepared pan of cornbread (recipe above)

Cream of Chicken Soup (recipe above)

Shredded Chicken (optional)

pepper to taste

milk

1. In a skillet, cook onions in bacon grease or olive oil until tender and translucent. (Trust me on the bacon grease. It adds a layer of flavor.)
2. In a large bowl, crumble the cornbread as fine as you can with your hands. It's okay if there are a few larger pieces.
3. Add the onions, cream of chicken soup and chicken broth.
4. Add pepper to taste. (Really taste it. If you need salt, add it here. There should be enough from the bouillon.)
5. If the mixture needs to be thinner, add milk.
6. Pour into a large casserole dish.
7. Bake at 400 degrees for approximately 30 minutes or until set.