It's not Thanksgiving in my book until somebody brings out the good old Cornbread Dressing! Try my version loaded with smoky ham hocks and savory chicken, and I promise you'll be begged to make it year after year!
- Your favorite cornbread recipe, baked and crumbled
- 6 boneless, skinless chicken thighs
- 1 large onion, diced
- 1 bell pepper, diced
- 4 stalks celery, chopped
- 5 cloves garlic, minced
- 1 qt chicken stock
- 2 large smoked ham hocks
- Low & Slow Simmer seasoning
- Lil' Bit Better Creole seasoning
- 1 cup heavy cream
- 1 stick butter
- 1 bunch green onions, thinly sliced
- 2 tbsp. parsley, chopped
- panko breadcrumbs as needed (optional)
- Preheat oven to 350.
- Heat olive oil in pan over medium high heat. Season chicken thighs. Once pan is hot, add chicken and cook until browned. One cooled, cut into bite-sized cubes.
- Remove chicken from pan and set aside. Add trinity (onions, bell pepper, celery) to hot pan. Once tender, add garlic and cook about 1 minute or until fragrant.
- Add chicken stock and ham hocks to pan. Season liberally. Simmer until ham hocks are tender.
- Remove ham hocks from pan and debone once cooled, and return to pan.
- Add cubed chicken to pan. Allow to simmer about 20 minutes
- Add heavy cream, butter, green onions and parsley to pan. Allow to simmer a few minutes to melt butter, stirring to incorporate.
- Fold in crumbled cornbread to pan. Mix in panko breadcrumbs if using.
- Transfer to lightly oiled 13x9 pan and bake until golden brown.