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This is definitely worthy of making yr-rd vs once a yr as Thanksgiving leftover fare & was made entirely from scratch for your Football Pool win. After making the cornbread, I sauteed the onion, celery & chicken together. Then I mixed them w/the crumbled cornbread, made the sauce as directed & gave the mixture a bit of a stir B4 baking (which I recommend). Using all cornbread gives it a distinctly spec flavour & the sauce adds richness w/o being overly so. This could easily be expanded by adding mushrooms or a veggie of choice. Served w/a cucumber salad & fruit, a half recipe was 2 meals for 2 of us, but it did tend to become dry for the 2nd meal. Congrats on your FB Pool win & thx for adding a new choice to our "favourite recipes collection". :-)
Delicious! I wasn't able to make Thanksgiving at home this year. We're spending Thanksgiving in our fifth-wheel. I wanted a recipe with all the flavors of a traditional Thanksgiving meal, but one that was manageable in our small kitchen. This recipe was the perfect choice. I loved that it didn't call for store bought cream soup, I hate adding all of that salt to our meals. I used 3 cups of crumbled cornbread and 3 cups of traditional stuffing mix. The flavors were just right. Next time, I going to go ahead and mix the heated sauce, chicken and stuffing all together and bake that way, only because I thought the sauce poured on top looked too much like custard. I'm looking forward to making this recipe again throughout the year. Thanks for sharing this delicious recipe.