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Holiday & Entertaining with Udi’s – Dressing & Hot Chicken Sandwiches – GF

This Christmas I baked two organic chickens for our special dinner.  I had them in the freezer, and with The Patriarch out of work, you use what you have!

Our Christmas dinner has always been one of variety.  Our Thanksgiving menu is always the same, but Christmas we never have what we had at Thanksgiving!  The *only* standard on our Christmas menu is Gingerbread with Lemon Sauce… but THAT is not this post!  lol

To make the meal have a bit more of a holiday feel, I decided I would make dressing to go with it.  No, not stuffing.  I don’t like it cooked *in* the bird.  Not sure why, I just don’t.

My Udi’s package sure did come in handy for this!  My box included a loaf of their white bread.  😀

I used the same recipe I have used for decades… (writing THAT sure seemed odd) I mean… I have used any recipe for… decades?!  Oyi..  I digress…

I removed 6 slices from the package and cut them into 1/2 inch cubes.  While my chicken was baking, I placed the bread cubes into a pan and placed this on the lower rack in my oven to toast them for my dressing.  This took about 20 – 30 minutes.

Aunt Mae’s Bread Dressing/Stuffing – GF

makes 5 – 6 servings; preparation 20 minutes; baking 40 – 55 minutes

6 slices Udi’s white bread, cubed and toasted

2 eggs

1 – 2 cups milk (non-dairy works also)

juice & zest from 2 organic oranges

1 sm – med leek, washed and diced (green & white parts!)

2 stalks celery, cut lengthwise & sliced

3 – 6 TB butter, melted (coconut oil or Earth Balance also work)

salt, pepper & poultry seasoning to taste

While the bread cubes are toasting, cut up the various vegetables and place into a large mixing bowl.  Mix everything together and let sit for at least 10 minutes.  Place into pie plate and bake in 350 degree oven for 40 – 55 minutes, covered.  Uncover for last 10 – 15 minutes to brown.


1 apple, cored & diced and 1/4 cup raisins or dried cranberries

1/2 cup diced apricots


Dressing Balls.  I love these!  Looks spectacular on a buffet (and the plate!) & are in individual servings sizes already!  Use 1 additional egg.  When nice and moist, shape 1/2 cup of mixture into balls (pressing together slightly) and place on greased cookie sheet.  Bake in 350 degree oven for 40 – 55 minutes covered, uncover the last 10 – 15 minutes to brown.  When you go to make Hot Turkey (or chicken) Sandwiches, these are *perfect*.  😉

LEFTOVER TIP 1:  Years ago we were at a friends for Thanksgiving dinner.  Right after the meal they made Homemade TV Dinners with the leftovers!  Arrange sheets of aluminum foil (or reheating/storage material of choice) and place individual portions of meat, veggies, dressing, etc on foil.  Cover everything with some of the leftover gravy.  Wrap up and freeze.  During the busy holidays you have a number of ready to heat meals!  These can be thawed ahead when you know you will need to use them or reheated from frozen.  Bake at 350 degrees for 30 – 40 minutes if thawed or 1- 1 & 1/2 hours if frozen.

LEFTOVER TIP 2: The following day you can make hot chicken sandwiches!!  Using 2 slices of Udi’s white bread, place leftover sliced chicken between the bread.  Ladle gravy over the chicken before placing on the top slice.  Cut in half and separate the halves and place dressing in opening.  Ladle hot gravy over the dressing and sandwich.  Serve with cranberry sauce and any other leftovers.

Merry Christmas

and a

Happy New Year!

Blessings, ~Aunt Mae

Disclaimer ~ I received these products in exchange for holiday & entertaining ideas.  All ideas and opinions are my own.

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{ 2 comments… add one }

  • Charlotte Moore December 28, 2012, 7:40 AM

    I have always used corn bread for my dressing. I do not stuff my chicken or turkey either.

    That sandwich looks yummy.

    • ~Aunt Mae (~Mrs. R) December 28, 2012, 12:50 PM

      Thanks Charlotte! I do not think I have ever had cornbread dressing… might just have to try that variation one day!

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