Boil chicken parts and part of the vegetables
and seasonings for about 1.25 hours. Sautée
the remainder of vegetables and seasonings
over medium to medium high heat.
Cook cornbread. Let cool. Crumble to
Remove Bay Leaves from broth and set aside.
Pour broth into crumbled bread. Mix. Add sautéed
ingredients and mix. Add soup and mix well.
Remove skin from boiled chicken thighs and place
thighs in dressing. Cut small pieces of butter and
add to top of dressing. Place bay leaves on top of
Cook in oven on 350 degrees until dressing is
thoroughly cooked and golden brown on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (392g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 233 (30%)|
|Amt Per Serving||% DV|
|Total Fat 25.9g||34 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 12.7g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 141.7mg||44 %|
|Sodium 1847.3mg||64 %|
|Potassium 766.1mg||20 %|
|Total Carbohydrate 118.1g||35 %|
|Dietary Fiber 8.9g||35 %|
|Sugars, other 109.3g|
|Protein 19.1g||27 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 780
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!