Chicken and Corn Bread Dressing

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My mother never made just dressing, it was always chicken and dressing. This is her recipe with a few of my additions. I add sage and chicken soup to mine. Mother always used a hen and I use just a regular frying chicken (to me hen had to much fat) Put the two recipes together and this is the best dressing ever.

Ingredients

  • 19 skillet of cornbread (tradional southern cornbread recipe)
  • 3 slicelight bread{regular old sandwich bread)
  • 3/4 conion chopped small pieces
  • 3/4 ccelery chopped small pieces
  • 6hard boiled eggs
  • 1 1/2 tsppoultry seasoning( may add to taste)
  • 2 tspsage, dried (to taste)
  • 1 tspcourse ground black pepper and 1 tsp salt(to taste)
  • 2 qtchicken broth (in addition to where you boiled chicken)
  • 1 can(s)cream of chicken soup
  • ·boullion for extra flavor (better than bouilion)
  • 1large fryer chicken

How to Make Chicken and Corn Bread Dressing

  1. Cut up fryer and put in stock pot covered with water. Add about 1 to 1 1/2 tsp salt and 1 tsp pepper. Boil until done. zRemove all bones, skin, fat. Save broth for dressing. Set chicken aside.
  2. Put chopped celery and onion in pot covered with cold water. Add about 1/2 tsp salt and pepper. Add the 6 eggs in this pot. (Be sure eggs are covered with water) Boil until celery and onions and eggs are done. About 15 minutes. Drain and peel eggs and chop. Set all aside.
  3. Crumble up cornbread in a large pan.(I use dishpan)add broth from chicken and add sliced bread and mix until all cornbread is moist. Add additional canned broth to make the cornbread very moist but not
    “soupy”.

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