Actress Lacey Chabert marks the season with her great-grandmother’s treasured (and time-tested) recipe.
We made the same things every Thanksgiving and Christmas, says Chabert.
Her newest title with the web link isHaul Out the Holly.
Credit:Antonis Achilleos; Food Styling: Ruth Blackburn; Prop Styling: Lydia Pursell
To me, these dishes are perfect, she says.
I figure, why mess with them?
I just follow the directions as well as I can.
And when it comes to making her great-grandmothers cornbread dressing, Chabert was given plenty of instruction.
It requires a lot of steps, but the end result is totally worth it, she says.
For her, its all about keeping a special recipe alive.
Its something I really cherish.
Ingredients
CORNBREAD
2 (8 1/2-oz.)
cornbread mix (such as Jiffy)
DRESSING
1(3- to 4-lb.
cans cream of chicken soup
Directions
Prepare the Cornbread: Prepare cornbread mix according to package directions.
Let cool to room temperature, about 1 hour.
Crumble into a large bowl, and set aside.
Lacey’s Tip
Bake the cornbread the day before.
The actress swears it tastes even better when it’s had a chance to dry out a bit.
Add water to the pot until chicken is covered.
Bring to a boil over medium-high; reduce heat to medium.
Remove cooked chicken from pot, reserving cooking liquid, and place chicken on a baking sheet.
Let rest until cool enough to handle, about 30 minutes.
Remove and discard skin and bones from chicken meat.
Chop meat into 3/4-inch pieces to measure 2 cups, and add to Cornbread.
Reserve remaining meat for another use.
Melt butter in a large skillet over medium.
Preheat oven to 375F.
Coat a 2-quart oval or 13- x 9-inch baking dish with cooking spray, and set aside.
(Cover with aluminum foil halfway through cook time if it begins to brown too quickly.)
Let rest 15 minutes.
