nside and outside of chicken with one teaspoon Old Bay seasoning
Prepare Spinach-Rice Stuffing.
With kitchen scissors, cut hens in
o 350\u00b0F.
Spread cornbread cubes evenly on a baking
Fill prepared loaf pan. Sprinkle with remaining cheese.
Bake for
You may use your own stuffing recipe or use Stove Top Stuffing.
I usually add 6 or 8 slices of bread to 1 box of Stove Top.
Mix in a separate bowl; set aside.
In a skillet, saute celery and onion in butter until tender. Place in large bowl with cornbread, crumbs, sage and poultry seasoning.
Combine eggs, chicken broth and cornbread mixture, stirring gently to mix.
Cook meat until browned; add rice, tomatoes, salt, pepper, chili powder and onion.
Mix well, breaking meat and tomatoes into small pieces.
Cook until thoroughly heated and liquid is absorbed.
Top with cornbread batter.
Bake at 425\u00b0 for 25 minutes or until cornbread is done.
Combine all ingredients, except fillets, in a 9 x 13-inch baking dish.
Cover with plastic wrap; microwave on High for 8 to 10 minutes or until fish begins to flake.
Remove and let stand 5 minutes covered.
Place fillets on a buttered baking sheet; top each with a generous scoop of stuffing dotted with margarine. Place under broiler in your regular oven about 6-inches below heat; broil until stuffing is lightly browned.
Place on a heated serving dish and top with Cream Sauce.
Garnish with lemon slice and sprig of parsley.
Cook meat until brown; drain.
Add rice, spaghetti sauce, salt, chili powder, onions and peppers; mix well.
Cook until heated.
Put mixture into baking dish or pan; top with cornbread mixture.
Bake at 425\u00b0 for 30 minutes or until cornbread topping is done.
Cook meat until browned.
Add salt, garlic salt, pepper, chili powder, onion, tomatoes and rice.
Mix well.
Cook until thoroughly heated and liquid is absorbed.
Top with cornbread batter.
Bake at 425\u00b0 for 25 minutes.
For the cornbread, preheat oven to 400\u00b0F
o 3 minutes.
Add stuffing mix and broth; mix well
Make cornbread according to package directions- Adding
------------For Yellow Cornbread-------------.
Heat a well-greased
*Note: I've prepared this recipe with and without the meat. For
>with chicken stock.
DAY OF: Combine bread crumbs and stale cornbread
00*F.
To make stuffing:.
Melt butter in a
To prepare stuffing:
Heat butter in a
Cook Stove Top mix as directed.
Cook soups together with 2 cans of water or milk.
Pour broth over stuffing mix, enough to moisten.
Combine stuffing mixtures.
Layer stuffing mix, chicken and soup, then repeat.
Cover with cornbread crumbs and moisten with more broth.
Bake 30 minutes at 350\u00b0.
b>with oil, then salt and pepper. In a large bowl, combine stuffing