"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Thanksgiving Chicken and Dressing Recipe

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This recipe for Thanksgiving Chicken and Dressing, by , is from The Gates-Slocum Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beverly Gates-Slocum
Added: Wednesday, October 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 large chicken
5-6 quarts of seasoned chicken broth
2 pans of cornbread
6 boiled eggs
3 large onions
1 bunch of green onions
6 stalks of celery
1 pkg. of Kraft Stove Top Stuffing Mix for Chicken
1 stick of butter
1/4 cup of black pepper
1 tbsp. of poultry season
1 tsp. of Sage (optional)

Directions:
Directions:
Boil chicken with 3 stalks of celery and 5 quarts of water. Salt to your taste.(about 2 T.) Cool chicken in broth. Debone. Saute onions and 3 stalks of celery in 1 stick of butter. Crumble cornbread into a large container, add sauted vegetables/butter mixture, eggs, stuffing mix, and chopped green onions. Sprinkle with black pepper. Add enough broth to make a mixture that has a thick soup consistancy. Transfer to a greased, deep cassarole dish or large roasting pan. Cook until bubbly and edges and top are toasted brown at 375.

Number Of Servings:
Number Of Servings:
25 people
Preparation Time:
Preparation Time:
2 hrs.
Personal Notes:
Personal Notes:
This recipe can be separted into several dishes and frozen. Thaw in refrigerator and cook as needed. Great for large family gatherings or for those to like to cook ahead and freeze meals!

 

 

 

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