Chicken Loaf is one of my favorite meals. It is similar to dressing, typically served with a Thanksgiving meal, but with chicken or turkey meat inside. Bread crumbs, chicken or turkey, celery and chicken stock are combined then baked. It it served in squares and is good topped with chicken or turkey gravy.
Mom made Chicken Loaf when I was a child. She didn't use a recipe. Mom's direction for making this dish was to make dressing then add chicken or turkey. So, I've made this dish without a recipe, too. I was going through my Aunt Jane's recipes and found a recipe for Chicken Loaf. Of course I had to make it! Aunt Jane's recipe makes a note that the recipe came from Hambleton.
Mom and Aunt Jane were sisters and Hambleton was their hometown. When I was growing up, we would visit Hambleton a few times a year. Once a year, after church services, the church they attended always had a fundraising lunch. The ladies of the church would prepare a variety of foods. People would come for lunch and make a donation to the church. Chicken Loaf was always one of the dishes that was available.
Aunt Jane's recipe included both celery and green peppers. Mom never put green peppers in the dish. I'm not a fan of green peppers, so I use more celery and omit the green peppers. I don't recall the Chicken Loaf at the church having green peppers, but it is possible that it did.
You can serve this dish with a side of vegetables or a salad to make it a complete meal.
I hope you enjoy the Chicken Loaf!
Chicken or Turkey Loaf
- 2 1/2 cups chicken stock
- 1/2 cup celery, chopped
- 1/2 cup green peppers, chopped I omit green peppers and use more celery.
- 1/2 cup onion, chopped
- 4 tablespoons parsley
- 1/4 cup butter or vegan butter
- 1 teaspoon salt
- 3 cups soft bread crumbs
- 4 cups chicken or turkey, cooked and cut into small pieces
- 4 jumbo eggs
- Lightly spray a 2-quart baking dish with cooking spray. Set aside.
- Preheat the oven to 350F.
- Place the chicken stock in a large sauce pan over medium-heat.
- Add the celery, green peppers, onion and parsley. Cook until the vegetables are tender.
- Add the butter and salt. Stir to combine.
- Cook until the butter has melted.
- Remove from the heat.
- Add bread crumbs and stir until combine.
- Add chicken or turkey and stir to combine.
- In a separate container, beat the eggs.
- Add the beaten eggs to the mixture then stir to combine.
- Place the mixture into the prepared baking dish then spread evenly.
- Place the baking dish in a preheated oven. Bake for about one hour or until browned.
- Let rest 10-15 minutes before serving.
- Serve with chicken or turkey gravy.