Chicken and Corn Bread Dressing

Name: Chicken and Corn Bread Dressing
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 9 skillet of cornbread (tradional southern cornbread recipe); 3 slice light bread{regular old sandwich bread); 3/4 c onion chopped small pieces; 3/4 c celery chopped small pieces; 6 hard boiled eggs; 1 1/2 tsp poultry seasoning( may add to taste); 2 tsp sage, dried (to taste); 1 tsp course ground black pepper and 1 tsp salt(to taste); 1 tsp course ground black pepper and 1 tsp salt(to taste); 2 qt chicken broth (in addition to where you boiled chicken); 1 can cream of chicken soup; boullion for extra flavor (better than bouilion); 1 large fryer chicken

5 steps

Prep:1hCook:45min

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.

Updated at: Thu, 17 Aug 2023 09:51:14 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories3018.1 kcal (151%)

Total Fat186.1 g (266%)

Carbs96.9 g (37%)

Sugars20.1 g (22%)

Protein235.5 g (471%)

Sodium15532 mg (777%)

Fiber11.9 g (42%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

cornbread

9 skillet, tradional southern cornbread recipe

3slice light bread

regular old sandwich bread

¾ conion

¾ ccelery

1 ½ tsppoultry seasoning

may add to taste

2 tspsage

dried, to taste

1 tspcourse ground black pepper

1 tspsalt

to taste

1 tspcourse ground black pepper

1 tspsalt

to taste

2 qtchicken broth

in addition to where you boiled chicken

1can cream of chicken soup

bouillon

for extra flavor, better than bouilion

1fryer chicken

large

Instructions

Step 1

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.

Step 2

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.

Step 3

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".

Step 4

4. Add celery, onions, chopped boiled eggs and chicken. Mix all together. May need more broth at this point. Add sage, poultry seasoning, salt and pepper. Add cream of chicken soup, mix well and taste to see if needs additonal seasoning. Need good rich flavor. (May need more boullion or additional can of cream of chicken soup, sage, poutry seasoning, salt or pepper). Suite your own taste at this point. Divide into 2 casserole dishes. Even though all ingredients are already cooked, you still need to bake it about 45 minutes at 400 degress or until nicely browned.

Step 5

5. This can easily be doubled. Just add more bread, broth and seasonings. Cant have dressing without giblet gravy and cranberry sauce. (I have posted my giblet gravy recipe also)

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