2019 NOVEMBER/DECEMBER COOKING WITH PAULA DEEN 22
MONDAY
CHICKEN AND CRANBERRY
DRESSING
Makes 6 to 8 servings
2 (7-ounce) packages cornbread
muffi n mix*
1½ teaspoons kosher salt
1 teaspoon chopped fresh sage
¼ teaspoon ground red pepper
2 large eggs
1 (14.25-ounce) can cream-style
corn
1⁄3 cup whole milk
¼ cup unsalted butter, melted
3 cups shredded cooked
chicken
· kitchen tip ·
One rotisserie chicken yields
about 3 cups shredded meat.1 cup frozen vegetable seasoning
blend, thawed
1 cup dried cranberries
2⁄3 cup chopped pecans
½ teaspoon orange zest
Garnish: fresh sage- Preheat oven to 400°. Spray an 11x8-
inch baking dish with cooking spray. - In a large bowl, whisk together
muffi n mix, salt, sage, and red pepper;
make a well in center. In a small bowl,
whisk together eggs, corn, milk, and
butter. Stir egg mixture into cornbread
mixture just until combined. Fold in
chicken, vegetable blend, cranberries,
pecans, and zest. Spoon into prepared
pan.- Bake until golden brown and a
wooden pick inserted in center comes
out clean, 25 to 30 minutes. Garnish
with sage, if desired.
*We used Jiff y Corn Muffi n Mix.