Chicken (Or Turkey) and Dressing Casserole

In 'From a Southern Oven' by Jean Anderson

• Ready In: 1 hr 25 mins
• Serves: 8

Ingredients

• 4  cups  bread cubes, 1/2-inch (8-10 slices firm-textured white bread)
• 3⁄4 teaspoon rubbed sage
• 1⁄4 teaspoon salt, to taste
• 1⁄4 teaspoon fresh ground black pepper, to taste
• 1⁄4 cup unsalted butter
• 1  large yellow onion, coarsely chopped
• 2  large celery ribs, thinly sliced
• 2  large eggs
• 2  cups chicken broth
• 2  tablespoons all-purpose flour
• 4  cups  diced  cooked chicken (rotisserie or left-over roasted) or 4  cups turkey (rotisserie or left-over roasted)
• 2  tablespoons  coarsely chopped fresh parsley

Directions

1. Preheat oven to 375°.
2. Spritz shallow 2-quart casserole or baking pan with nonstick cooking spray; set aside.
3. Toss bread cubes with sage, salt, and pepper in a large mixing bowl.
4. Melt 2 tbs butter in a large skillet over medium heat; add onion and celery, and cook 5-7 minutes, stirring occasionally, until tender.
5. Add to bread mixture.
6. Lightly beat 1 egg with 1/2 cup broth in a small bowl; add to bread mixture, and toss well.
7. Pat bread mixture in even layer over bottom of casserole, slide onto middle oven rack, and bake, uncovered, for 20 minutes until beginning to brown.
8. Meanwhile, whisk remaining broth and flour in a medium saucepan until smooth.
9. Add remaining butter and cook over medium heat, stirring often, until consistency of light cream.
10. Lightly whisk second egg in small bowl, blend in about 1/2 cup hot thickened sauce, then stir back into pan.
11. Bring just to a simmer, stirring constantly.
12. Taste for salt and pepper, adjusting as needed, then fold in chicken.
13. Spoon chicken mixture over dressing in casserole and sprinkle with parsley.
14. Slide onto middle oven rack and bake, uncovered, for 20 minutes longer, until bubbly and beginning to brown.
15. Serve hot with a simply seasoned green vegetable--asparagus, snap beans, or broccoli.