Chicken Cornbread Dressing - Aunt Buncy’s recipe

Updated at: Thu, 17 Aug 2023 06:41:15 GMT

Step 1

Remove chicken from packaging and set aside giblets to make gravy. Add chicken to large pot and cover with water to about an inch. Add salt. I prefer to add onion, garlic, celery, or any other herbs or veggies left in the kitchen. Just throw it in the pot. Bring to a boil, reduce heat to simmer, and cover. It should be done after 60-90 minutes.

Step 2

Remove chicken from pot and allow to cool. Strain broth and keep separate.

Step 3

Shred chicken, throwing fat and grody bits to the dogs/cats that have gathered due to the smell of delicious chicken. Do not feed them cooked chicken bones!!!

Step 4

Break up cornbread into Large bowl (seriously, the largest mixing bowl you have), and add celery, 6 eggs, onion, sage, poultry seasoning, and melted butter. Salt and pepper generously.

Step 5

Pour a couple of cups of saved chicken broth over mixture. Mix thoroughly. Keep adding broth and mixing until mixture is juicy, but not runny.

Step 6

Pour mixture into large baking dish, and add chicken on top. Push down into the mixture, leaving most chicken showing.

Step 7

Cover and refrigerate overnight. This step is very important - it will taste way too sage-y if cooked immediately.

Step 8

The next day, uncover and bake at 375 degrees for 45 minutes or lightly browned.

Step 9

To make giblet gravy, finely chop giblets (or just liver) and one boiled egg, and mix with 2 cups leftover chicken broth or one can store bought. Heat over low heat.

Step 10

In a separate bowl, mix 2tbsp flour, salt, pepper, and 1/2 cup milk to thicken (cornstarch can be added as well, if needed). Add to broth mixture. Cook over low heat until it thickens, stirring frequently.

0 liked

0 disliked