This will allow you to get just the right amount of wet to dry ratio. You can also switch it around and crumble up the dry ingredients in the pan and then add the liquid to it. You don’t want it too wet so if that is the case then you need to add more cornbread. Once you get everything into your 9×13 casserole dish the final mixture will be wet. If you don’t like this herb then you can leave it out all together but I feel like it adds to the taste. You can always add more but you can’t take away if you add too much. It is important to note that you don’t want to go too heavy on the sage or poultry seasoning. You should only need 1 skillet or 9×9 pan of cornbread for a 9×13 dish of dressing. Now you can add the rest of your ingredients, continuing to stir to get everything spread around. You will want to fill your dish about half full of broth. Depending on how much water you used to boil your chicken you may not need all of your broth. Pour your chicken broth into a 9×13 inch dish. Once your chicken legs are cooked separate the meat from the bones. You will need the broth as part of your ingredients so do NOT discard it. While you are waiting for your oven to preheat, boil your chicken legs in a large pot with plenty of water. The very first step is to make your cornbread, use your own recipe or you can follow the directions in the post I listed above.
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