My Rye Chicken and Dressing

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 234.8
  • Total Fat: 4.8 g
  • Cholesterol: 98.7 mg
  • Sodium: 1,220.7 mg
  • Total Carbs: 31.9 g
  • Dietary Fiber: 6.1 g
  • Protein: 19.0 g

View full nutritional breakdown of My Rye Chicken and Dressing calories by ingredient
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Introduction

An excellent, high-fiber side dish for special occasions or every day. NOTE: you may substitute cornmeal for Rye meal but you will lose much of the fiber. An excellent, high-fiber side dish for special occasions or every day. NOTE: you may substitute cornmeal for Rye meal but you will lose much of the fiber.
Number of Servings: 12

Ingredients

    4 cup Red Mill Organic Pumpernickel Dark Rye Meal (by RAMARAMA)
    6 tsp Baking Powder
    1 tsp Baking Soda
    1.5 tsp Salt
    4 large Egg, fresh, whole, raw
    2 thigh, bone and skin removed Chicken Thigh
    2 drumstick, bone and skin remov Chicken Drumstick
    12 ounces Chicken Breast (cooked), no skin, roasted
    1 cup, chopped Onions, raw
    1 cup, diced Celery, raw
    1 tbsp Poultry seasoning
    4 tsp Onion powder
    1 tsp Garlic powder
    1 tsp Salt
    .5 tsp Pepper, black
    3 tbsp Sage, ground
    4 cup (8 fl oz) Chicken Broth

Tips

OPTIONAL: Some people will add sliced, boiled eggs to their dressing. As a rule, I do not, but if you like I’d recommend 2 boiled eggs for the small and 4 boiled eggs for the large.


Directions


For the bread (may use store-bought bread crumbs, if you wish):

1.) Preheat oven to 350° F. Generously grease 13 x 9 inch oven-safe dish.
2.) In a large bowl, mix all ingredients thoroughly (about 2 minutes with a hand mixer).
3.) Pour into prepared baking dish and place in the oven. Bake until a toothpick inserted into the middle comes out clean - approx. 35 to 40 minutes. (Over baking is not an issue with this recipe so if you are in doubt bake a few minutes more but do not allow the bread to burn.)
4.) When done, remove from oven and set aside to cool completely. {May be done the day before or hours ahead}.

For the Dressing:
1.) Place chicken in a large pot and cover completely with water. Place on the appropriately sized eye and bring to boil on high until done. Chicken is done when you can use a fork to gently pull the meat away from the bone. If the bird resists, it isn’t ready. About 30 to 45 minutes, I’d say.
2.) When done, remove the chicken from the water and place it in a large, deep dish and allow it to cool completely to avoid burning your hands when you handle it. Any “juice” that pools in the bottom of the dish should be poured back into the pot with the chicken broth.
3.) While the chicken is cooling, you may wish to add two chicken bouillon cubes to the water/broth you cooked the chicken in and continue cooking (boiling) until the cubes are dissolved and the broth is reduced by half. This will intensify the chicken flavor.
4.) Preheat oven to 350° F. Use a deep pan (if not using a disposable tin pan, then lightly grease the bottoms and sides for easy cleanup afterwards use Pam or other spray if desired - this is recommended but not necessary).
5.) Crumble the bread into the deep pan.
6.) To the crumbled bread add: chopped onions, chopped celery, salt, pepper, poultry seasoning, onion powder, garlic powder, and sage. You can stir it together if you wish, or not. It will get mixed later anyway.
7.) When the bird is cooled, remove all the meat from the bones. You may either dice the chicken or simply pull it apart that’s entirely up to you. I usually have a mixture as some parts of the bird lend itself to shredding while other parts almost beg to be diced. Be careful to remove ALL the bones. Dump the chicken over the breadcrumb and spices mixture. Stir to combine THOROUGHLY.
8.) Here comes the tricky part. Add reserved broth to the dressing mixture one cup at a time. Stir as you go. All of the bread should be moistened. Continue until you have just enough extra liquid to make the dressing look like a swamp bog. In other words, sitting on its own you should only see dressing, but if you press lightly with a spoon you should be able to see liquid spill into the spoon’s bowl. Too much liquid and your dressing will be pasty and soggy - too little and it’ll be overly crunchy. This will really just take practice to master. If you need to add more liquid (water) feel free just be careful to not over do it.
9.) Bake for approximately 1 hour or until the top forms a nice curst. Remember: everything has already been cooked so you don’t really need to overcook it. Mostly you’re just allowing the heat of the oven to blend the flavors.
NOTE: I kinda “shoot from the hip” when I’m cooking. Keeping that in mind, all of these measures are approximate. Feel free to adjust them up or down to suit your own tastes.
OPTIONAL: Some people will add sliced, boiled eggs to their dressing. As a rule, I do not, but if you like I’d recommend 2 boiled eggs for the small and 4 boiled eggs for the large.



Serving Size: makes 12-14 1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user FMAN_29.

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