Southern Comfort Dinner: Baked Chicken, Dressing, Mac & Cheese, Candied Yams, and Sautéed Cabbage
Southern Comfort Dinner: Baked Chicken, Dressing, Mac & Cheese, Candied Yams, and Sautéed Cabbage
Ingredients
For the Baked Chicken
- 4 chicken thighs, skin on
- 4 chicken drumsticks, skin on
- 2 tablespoons olive oil
- 1 tablespoon Chef Trenita's All Purpose Seasoning, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
For the Cornbread for Dressing
- 1/2 cup unsalted butter, melted
- 1 box Jiffy corn muffin mix, 8.5 ounce
- 1 egg
- 1/3 cup milk
For the Dressing
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 1/2 cup unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Chef Trenita's All Purpose Seasoning, or to taste
- 2 cups chicken broth, as needed to moisten
- 1 can cream of chicken soup, 10.5 ounce
- 1 can cream of mushroom soup, 10.5 ounce
- 2 eggs
For the Gravy
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth, as needed for consistency
- 1 teaspoon Chef Trenita's All Purpose Seasoning, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
For the Macaroni and Cheese
- 2 cups elbow macaroni, uncooked
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Colby Jack cheese
- 1 teaspoon Chef Trenita's All Purpose Seasoning, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 cup shredded cheese, for topping
For the Candied Yams
- 4 sweet potatoes, medium, peeled and sliced into 1/2-inch rounds
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup water
- 1 teaspoon vanilla extract
- 2 cups mini marshmallows
For the Sautéed Cabbage
- 1 head green cabbage, medium, chopped
- 12 ounces turkey sausage, sliced
- 1/2 large onion, sliced
- 1 green bell pepper, sliced
- 1 tablespoon garlic, minced
- 1/2 cup unsalted butter
- 1 tablespoon Chef Trenita's All Purpose Seasoning, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 cup chicken broth, as needed
Instructions
- 1
Preheat oven to 400°F (200°C). Prepare the Baked Chicken: Place chicken pieces in a baking dish. Drizzle olive oil generously over the chicken. Season generously with Chef Trenita's All Purpose Seasoning, garlic powder, onion powder, paprika, and pepper. Rub the seasonings thoroughly into the chicken pieces. Bake for 45-60 minutes, or until golden brown and cooked through (internal temperature 165°F). Reserve pan drippings for gravy.
⏱️ 60 min•🌡️ 400
- 2
While chicken bakes, prepare the Cornbread for Dressing: Preheat a separate oven to 375°F (190°C). Pour 1/2 cup melted butter into a 8x8 inch baking dish. In a separate mixing bowl, combine the 8.5 ounce box Jiffy corn muffin mix, 1 egg, and 1/3 cup milk. Mix the ingredients until just combined, being careful not to overmix. Pour the cornbread mixture into the prepared baking dish with melted butter. Bake at 375°F for 20-25 minutes, or until the cornbread is golden brown. Let cool completely, then crumble into a large mixing bowl.
⏱️ 30 min•🌡️ 375
- 3
Prepare the Dressing: In a large skillet, melt 1/2 cup butter over medium heat. Add the chopped onion, bell pepper, and celery to the pan and sauté for 8-10 minutes until softened. Season the sautéed vegetables with garlic powder, onion powder, and Chef Trenita's All Purpose Seasoning. Add the sautéed vegetables to the crumbled cornbread. Pour in enough chicken broth (starting with 1 cup) to moisten the mixture. Add 1 can of cream of chicken soup and 1 can of cream of mushroom soup. Add 2 eggs to the mixture. Mix all ingredients thoroughly until well combined. Pour the dressing mixture into a 9x13 inch baking dish. Cover the baking dish with aluminum foil. Bake at 375°F for 45 minutes covered. Uncover the dressing and bake for an additional 15 minutes, or until the top is golden brown and crispy.
⏱️ 75 min•🌡️ 375
- 4
Prepare the Gravy: Pour the reserved pan drippings from the baked chicken into a saucepan. Add 1/2 cup butter to the drippings and melt over medium heat. Whisk in 1/4 cup flour to create a roux. Whisk continuously for 2-3 minutes until smooth and lightly browned. Gradually whisk in 2 cups chicken broth until the desired gravy consistency is achieved. Season the gravy with Chef Trenita's All Purpose Seasoning, garlic powder, onion powder, and pepper. Bring the gravy to a simmer, stirring constantly, until it thickens to your preference. Keep warm.
⏱️ 15 min
- 5
Prepare the Macaroni and Cheese: Cook elbow macaroni according to package directions; drain and set aside. To make the cheese sauce: In a saucepan, melt 2 tablespoons butter. Whisk in 2 tablespoons flour to create a roux. Cook for 1 minute. Gradually whisk in 1 cup milk and 1 cup heavy cream. Bring the mixture to a simmer, stirring until it thickens, about 5-7 minutes. Reduce heat to low. Add 2 cups shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, and 1 cup shredded Colby Jack cheese to the sauce and stir until melted and smooth. Season the cheese sauce with Chef Trenita's All Purpose Seasoning, garlic powder, onion powder, and pepper. Combine the cooked macaroni with the cheese sauce in a large bowl, ensuring all macaroni is coated. Pour the macaroni and cheese mixture into a 9x13 inch baking dish. Top with 1 cup additional shredded cheese. Bake at 350°F for 20-25 minutes, or until bubbly and the topping is golden brown.
⏱️ 45 min•🌡️ 350
- 6
Prepare the Candied Yams: Preheat oven to 350°F (175°C). Arrange peeled and sliced sweet potatoes in a 9x13 inch baking dish. In a bowl, combine 1/2 cup melted butter, 1 cup packed brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 cup water, and 1 teaspoon vanilla extract. Mix well. Pour the mixture evenly over the sweet potatoes in the baking dish. Cover the baking dish with aluminum foil. Bake at 350°F for 45 minutes. Remove the foil, sprinkle 2 cups mini marshmallows over the top, and bake for another 15 minutes, or until the marshmallows are golden brown and toasted.
⏱️ 60 min•🌡️ 350 - 7
Prepare the Sautéed Cabbage: In a large skillet or Dutch oven, sauté sliced turkey sausage over medium-high heat until browned, about 5-7 minutes. Remove sausage and set aside. Add 1/2 cup butter to the same skillet. Add the sliced 1/2 large onion and 1 green bell pepper. Sauté for 5 minutes until softened. Add 1 tablespoon minced garlic and cook for 1 minute more until fragrant. Add the chopped cabbage to the skillet. Season with Chef Trenita's All Purpose Seasoning, garlic powder, onion powder, and pepper. Add 1/4 cup chicken broth. Cover and cook for 10-15 minutes, stirring occasionally, until the cabbage is tender-crisp. Stir in the cooked turkey sausage. Serve immediately.
⏱️ 25 min
- 8
Serve all dishes together for a complete Southern comfort meal.
⏱️ 5 min
Kitchen Tools
Southern Comfort Dinner: Baked Chicken, Dressing, Mac & Cheese, Candied Yams, and Sautéed Cabbage
For the Baked Chicken
- 4 chicken thighs, skin on
- 4 chicken drumsticks, skin on
- 2 tablespoons olive oil
- 1 tablespoon Chef Trenita's All Purpose Seasoning, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
For the Cornbread for Dressing
- 1/2 cup unsalted butter, melted
- 1 box Jiffy corn muffin mix, 8.5 ounce
- 1 egg
- 1/3 cup milk
For the Dressing
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 1/2 cup unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Chef Trenita's All Purpose Seasoning, or to taste
- 2 cups chicken broth, as needed to moisten
- 1 can cream of chicken soup, 10.5 ounce
- 1 can cream of mushroom soup, 10.5 ounce
- 2 eggs
For the Gravy
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth, as needed for consistency
- 1 teaspoon Chef Trenita's All Purpose Seasoning, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
For the Macaroni and Cheese
- 2 cups elbow macaroni, uncooked
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Colby Jack cheese
- 1 teaspoon Chef Trenita's All Purpose Seasoning, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 cup shredded cheese, for topping
For the Candied Yams
- 4 sweet potatoes, medium, peeled and sliced into 1/2-inch rounds
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup water
- 1 teaspoon vanilla extract
- 2 cups mini marshmallows
For the Sautéed Cabbage
- 1 head green cabbage, medium, chopped
- 12 ounces turkey sausage, sliced
- 1/2 large onion, sliced
- 1 green bell pepper, sliced
- 1 tablespoon garlic, minced
- 1/2 cup unsalted butter
- 1 tablespoon Chef Trenita's All Purpose Seasoning, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 cup chicken broth, as needed
Instructions
- 1
Preheat oven to 400°F (200°C). Prepare the Baked Chicken: Place chicken pieces in a baking dish. Drizzle olive oil generously over the chicken. Season generously with Chef Trenita's All Purpose Seasoning, garlic powder, onion powder, paprika, and pepper. Rub the seasonings thoroughly into the chicken pieces. Bake for 45-60 minutes, or until golden brown and cooked through (internal temperature 165°F). Reserve pan drippings for gravy.
⏱️ 60 min•🌡️ 400 - 2
While chicken bakes, prepare the Cornbread for Dressing: Preheat a separate oven to 375°F (190°C). Pour 1/2 cup melted butter into a 8x8 inch baking dish. In a separate mixing bowl, combine the 8.5 ounce box Jiffy corn muffin mix, 1 egg, and 1/3 cup milk. Mix the ingredients until just combined, being careful not to overmix. Pour the cornbread mixture into the prepared baking dish with melted butter. Bake at 375°F for 20-25 minutes, or until the cornbread is golden brown. Let cool completely, then crumble into a large mixing bowl.
⏱️ 30 min•🌡️ 375 - 3
Prepare the Dressing: In a large skillet, melt 1/2 cup butter over medium heat. Add the chopped onion, bell pepper, and celery to the pan and sauté for 8-10 minutes until softened. Season the sautéed vegetables with garlic powder, onion powder, and Chef Trenita's All Purpose Seasoning. Add the sautéed vegetables to the crumbled cornbread. Pour in enough chicken broth (starting with 1 cup) to moisten the mixture. Add 1 can of cream of chicken soup and 1 can of cream of mushroom soup. Add 2 eggs to the mixture. Mix all ingredients thoroughly until well combined. Pour the dressing mixture into a 9x13 inch baking dish. Cover the baking dish with aluminum foil. Bake at 375°F for 45 minutes covered. Uncover the dressing and bake for an additional 15 minutes, or until the top is golden brown and crispy.
⏱️ 75 min•🌡️ 375 - 4
Prepare the Gravy: Pour the reserved pan drippings from the baked chicken into a saucepan. Add 1/2 cup butter to the drippings and melt over medium heat. Whisk in 1/4 cup flour to create a roux. Whisk continuously for 2-3 minutes until smooth and lightly browned. Gradually whisk in 2 cups chicken broth until the desired gravy consistency is achieved. Season the gravy with Chef Trenita's All Purpose Seasoning, garlic powder, onion powder, and pepper. Bring the gravy to a simmer, stirring constantly, until it thickens to your preference. Keep warm.
⏱️ 15 min - 5
Prepare the Macaroni and Cheese: Cook elbow macaroni according to package directions; drain and set aside. To make the cheese sauce: In a saucepan, melt 2 tablespoons butter. Whisk in 2 tablespoons flour to create a roux. Cook for 1 minute. Gradually whisk in 1 cup milk and 1 cup heavy cream. Bring the mixture to a simmer, stirring until it thickens, about 5-7 minutes. Reduce heat to low. Add 2 cups shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, and 1 cup shredded Colby Jack cheese to the sauce and stir until melted and smooth. Season the cheese sauce with Chef Trenita's All Purpose Seasoning, garlic powder, onion powder, and pepper. Combine the cooked macaroni with the cheese sauce in a large bowl, ensuring all macaroni is coated. Pour the macaroni and cheese mixture into a 9x13 inch baking dish. Top with 1 cup additional shredded cheese. Bake at 350°F for 20-25 minutes, or until bubbly and the topping is golden brown.
⏱️ 45 min•🌡️ 350 - 6
Prepare the Candied Yams: Preheat oven to 350°F (175°C). Arrange peeled and sliced sweet potatoes in a 9x13 inch baking dish. In a bowl, combine 1/2 cup melted butter, 1 cup packed brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 cup water, and 1 teaspoon vanilla extract. Mix well. Pour the mixture evenly over the sweet potatoes in the baking dish. Cover the baking dish with aluminum foil. Bake at 350°F for 45 minutes. Remove the foil, sprinkle 2 cups mini marshmallows over the top, and bake for another 15 minutes, or until the marshmallows are golden brown and toasted.
⏱️ 60 min•🌡️ 350 - 7
Prepare the Sautéed Cabbage: In a large skillet or Dutch oven, sauté sliced turkey sausage over medium-high heat until browned, about 5-7 minutes. Remove sausage and set aside. Add 1/2 cup butter to the same skillet. Add the sliced 1/2 large onion and 1 green bell pepper. Sauté for 5 minutes until softened. Add 1 tablespoon minced garlic and cook for 1 minute more until fragrant. Add the chopped cabbage to the skillet. Season with Chef Trenita's All Purpose Seasoning, garlic powder, onion powder, and pepper. Add 1/4 cup chicken broth. Cover and cook for 10-15 minutes, stirring occasionally, until the cabbage is tender-crisp. Stir in the cooked turkey sausage. Serve immediately.
⏱️ 25 min - 8
Serve all dishes together for a complete Southern comfort meal.
⏱️ 5 min