Skillet of cornbread
12 oz bag of herb seasoned classic stuffing
8 chicken thighs
3 tablespoons minced garlic
1 teaspoon salt & pepper
3 hard boiled eggs
1 stick butter
1 cup heavy cream
2 eggs beaten
1 tablespoon Rosemary
1 teaspoon crushed sage
1 tablespoon olive oil
Place chicken thighs in a stock pot over medium heat.
Cover with water.
Add in 2 tablespoons garlic, salt, and pepper. (If you like celery add it now).
Heat to boiling and reduce to simmer. Cover. Let cook for 45 minutes.
Remove from heat. Place chicken thighs in a bowl to cool. Save broth.
Preheat oven to 350 degrees.
Remove chicken from bone.
In a skillet melt the stick of butter. Add in onions, garlic, rosemary, & sage. Cook until onions are soft.
Add in heavy cream. Boil for 2 minutes then remove from heat.
In a large mixing bowl crumble cornbread. Add in stuffing mix.
Mix in onion mixture.
Add chicken & beaten eggs. Mix well.
Add chicken broth 1/2 cup at a time. Dressing should be moist but not runny.
Cut up boiled eggs and mix into dressing.
Spread dressing in a hot oiled cast iron skillet or a greased casserole dish.
Cover with aluminum foil and bake for 1 hour. Remove foil and bake another 30 minutes.
Remove from oven and let cool a few minutes and then serve.
It is delicious topped with chicken gravy.