Recipes For My Boys: Chicken and Cornbread Dressing

Thursday, September 22, 2011

Chicken and Cornbread Dressing

Nothing says comfort more than food that is from a family recipe.  Love, Love the way it feels deep inside as we make and eat old time favorites.  This was always "fixed" at Holidays and gatherings whether it is for a celebration or mourning.  Everyone makes it a little different.  Mine is a little different than my Precious Mama’s and Hers different than her Sweet Mama’s.  I’ll share my recipe today with the heartfelt comfort of Memories of Beautiful times gone by.  Make this and share with your family if you don’t already.  A Big Ole Pan a “Dressin’”  just makes everyone smile as they eat way too much of this Southern Favorite.  Enjoy <3 and Hugs!

Chicken and Cornbread Dressing


4-5 lb chicken
1 small to medium onion
3-4 stalks celery..I use the leaves too
1 teaspoon more to taste
1/2 teaspoon pepper, plus more to taste
2 eggs, hard boiled…optional
water to cover chicken
chicken broth, box or can….just incase you don’t have enough
Optional to add to chicken while cooking...half an onion, additional celery stalks or 1/2 teaspoon celery seed, 1/2 teaspoon poultry seasoning.


Clean chicken and place in crock pot or large pot on stove.
Cover with water.
Add measured salt and pepper. 
Cook on high for 2-3 hours in crock pot or Bring to a boil and simmer for 1-2 on stove.
Cook your hard boiled eggs if you are using them.  Chop into small pieces once cooled.

Cut up celery and onion.

When chicken is done, falling off the bone, take out to cool.
Degrease the broth by either using one of those measuring cups or pouring in container and ladling grease off top.
Pour back into pot and add celery and onion.  Bring to boil and then simmer.

I used this to make Buttermilk Cornbread....minus the corn and sugar.  It only took 15 minutes in my iron skillet so keep an eye on it. 

Tear, or cut, chicken in pieces. 
Preheat oven to 350 degrees.
Spray 13x9 pan.
Pour chicken broth and vegetables in pan.  Crumble half the corn bread and chicken, stir.  
Add eggs if using them.

Continue to add crumbled corn bread.  You don’t want your dressing dry.  
Keep it moist…that is why I have extra chicken broth on hand.  

I only used 3/4 pan of corn bread but could have used it all, if someone hadn’t eaten the rest.  ;D  Taste…I love to eat it before going in the oven also, and add salt and pepper to taste.

Bake at 350 degrees until brown….30-45 minutes, you are just heating it through. 

Enjoy!  <3 and Hugs! USA, LLC

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