Instructions
Step 1: Preheat the oven to 400°F and lightly grease a baking dish.
Step 2: Rub the chicken leg quarters with olive oil, salt, black pepper, garlic powder, onion powder, paprika, Cajun seasoning, and brown sugar.
Step 3: Arrange the chicken in the baking dish and top with small pieces of butter.
Step 4: Bake the chicken for 45 to 55 minutes until golden brown and fully cooked.
Step 5: To prepare the dressing, sauté onion and celery in butter until softened.
Step 6: In a large bowl, combine crumbled cornbread, toasted bread cubes, sautéed vegetables, poultry seasoning, sage, and black pepper.
Step 7: Gradually pour in chicken broth until the mixture is moist but not soggy.
Step 8: Transfer the dressing to a baking dish and bake at 375°F for 30 to 35 minutes.
Step 9: For the gravy, melt butter in a saucepan and whisk in flour until smooth.
Step 10: Slowly whisk in chicken broth and simmer until thickened.
Step 11: Cook the macaroni according to package instructions and drain.
Step 12: Melt butter in a saucepan, whisk in flour, and slowly add milk to create a cheese sauce base.
Step 13: Stir in cheddar cheese, mozzarella cheese, salt, and paprika until smooth.
Step 14: Combine the cheese sauce with cooked macaroni and transfer to a baking dish.
Step 15: Bake the macaroni and cheese at 375°F for 20 to 25 minutes until bubbly and golden.
Step 16: For the cabbage, cook smoked sausage or turkey in butter until lightly browned.
Step 17: Add chopped cabbage, garlic powder, and black pepper. Cook until tender.
Step 18: Serve the baked chicken with dressing and gravy, cabbage, and baked macaroni and cheese.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 4 days.
Reheat chicken, dressing, cabbage, and macaroni and cheese in the oven or microwave until warmed through.
Add a splash of broth to the dressing and gravy while reheating if needed.
Freeze individual portions for up to 2 months and thaw overnight before reheating.
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