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Hi, I'm Leah Schaefer on behalf of Expert Village and today we're going to learn how
to make my chicken with ciabatta and sausage stuffing and a side of dressing. So, now we
are going to make dressing with the same thing that we were using to stuff the chicken with.
The only difference between dressing and stuffing is one's in the bird, one's not. So I'm just
going to take a little bit of olive oil, spread it around in a pan. This is just so it doesn't
stick to the pan itself. We're going to cook this on four-hundred as well, so it's just
going to go in the same oven as the chicken, it just won't take as long. So, we've greased
up the pan and now we are going to take our skillet and dump all that dressing into the
pan, make sure we don't miss out on any sausage and we will spread it out. It's alright to
use a little bit of butter and put it on top. Like I said before, I don't think you can
ever get enough butter and this is just going to help make sure the top gets brown and crispy.
No one wants too soggy of dressing. Everyone likes it when it gets a little bit crispy
on top. Using this big of pan is going to also help because it gives you more area that's
going to get crispy. So I think that should be enough. That's about a tablespoon of butter
or so. So, we've got about fifteen minutes left on the timer. We are going to put the
dressing in the same oven, four-hundred degrees, as the chicken.