Million Dollar Bundt Dressing
Recipe and photography by Bev Davis.
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Posted November 14, 2017
This rich dressing is an excellent side dish or light meal. Contains chopped white chicken, cream of mushroom soup, and other delicious ingredients. My precious 71 year old aunt helped me with the recipe. I first tasted her amazing dressing in 2013.
When I asked for the recipe, she said I must be "showed" and not "told." Baking in a bundt pan is my idea. The dressing is crusty outside, soft inside. The pretty bundt shape looks good on the dinner table. Enjoy!
Homemade Self-Rising Cornbread, crumbled (recipe below)
2 baked white biscuits, homemade or store-bought
1-1/2 cups baked white chicken breast, shredded
1-1/4 cups chicken broth, canned or fresh (I used fresh)
2 large eggs, beaten
1 can (5 ounces) evaporated milk, divided
1 can (10-1/2 ounces) cream of mushroom soup
1 large white onion, chopped
salt and ground blacked pepper to taste
2 tablespoons ground sage (more or less as desired)
vegetable oil cooking spray
Preheat oven to 375 degrees. In large bowl, combine first five ingredients and 1/4 cup plus 3 tablespoons of evaporated milk (use remaining milk for coffee or whatever). Stir together with a large spoon. Add cream of mushroom soup, chopped onions, salt and ground black pepper as preferred, and ground sage. Thoroughly combine. Batter will be pourable. Set aside.
Place ungreased 5-cup bundt pan in hot oven for 5 minutes. Carefully remove with oven mitt and potholders. Spray warm (not smoking hot) bundt pan with vegetable oil cooking spray. Add mixture. Reduce oven to 350. Bake 25 to 30 minutes OR until center springs back when lightly touched. Allow to cool at least 10 minutes. Slide a small rubber spatula around edges of dressing to release dressing from bundt pan. Place plate on top. Flip over to release dressing from pan. Slice and serve with your favorite gravy or cranberry sauce. Makes 1 bundt pan of dressing.
Homemade Self-Rising Cornbread
~Fresh Chicken Broth. Easily make while baking a chicken breast. Remove skin from a large chicken breast with or without bones. Season with salt and black pepper. Place in a shallow baking dish. Add 3 cups of water. Cover with foil. Bake in preheated 350 degree oven for 15-20 minutes. Remove from oven. Remove foil and flip over. Cover again with foil. Return to oven for about 15 minutes or until flesh is white and juicy. Timing will be determined by thickness of chicken breast. Watch closely. Use broth and shred chicken (bones removed) to make bundt dressing.
~Make Ahead Tips. This dressing can be made the night before serving. Store in a large container with a tight lid or cover with foil before refrigerating. Best warmed in a hot oven to keep it crusty. Preheat oven to 400 degrees. Place a large ungreased cookie sheet or baking dish in hot oven until it's warm (5 to 10 minutes). Carefully remove from oven. Cover with parchment paper or sturdy foil. Carefully remove dressing from container. Place on lined baking dish. Place in oven. Reduce heat to 325. Warm for 10 to 15 minutes. Oven temperatures vary. Watch closely.
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