Yeah, Barb....and there's something about those bits of dressing that get 'brown' (aka ~ black!) on the bottom of the casserole dish. OMG, so good. I just made a small amount, same as if I was making it for a holiday meal. I don't know why I don't think of it more often.
The gravy was just made with a butter/flour roux and some boxed stock. There's a new one out, Rotiserie Chicken (in a smaller carton) that is really flavorful. Good stuff.
The gravy was just made with a butter/flour roux and some boxed stock. There's a new one out, Rotiserie Chicken (in a smaller carton) that is really flavorful. Good stuff.