"The belly rules the mind."--Spanish Proverb

Nannie's Chicken and Dressing Recipe

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This recipe for Nannie's Chicken and Dressing, by , is from Spivey/Merrill Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nannie Brookins, Grandmother of bride
Added: Monday, February 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 large (5-6 lb.) chicken (turkey can be done in same way)
2 cups self-rising meal
1 cup self-rising flour
7 eggs
2 (14 oz.) cans chicken broth
2 large onion, diced
1 cup celery, diced
2 cups buttermilk
20 crushed soda crackers
Fresh pan of cornbread
6 slices of loaf bread (or any bread left over
1 Tbsp. baking powder
1/2 cup quick oats

Directions:
Directions:
Chicken (or turkey):
Clean and wash chicken thoroughly including giblets. Rub chicken with salt and pepper, inside and out. Place chicken and giblets on a rack in a heavy roaster; cover chicken with water. Place on stove top and bring to a boil, then turn to low heat. Cook on low for about 4 hours or until done (timing will vary due to lbs.) About 20 minutes before serving, place bird on baking sheet. Rub all over with butter; place in the oven at 450 until golden brown.

Gravy:
Take cooked giblets and cut into small pieces; set aside. Place 1/4 cup celery and 1/4 cup onion into a boiler and cook on medium until soft (5 minutes), Add giblets, 1 cup of water. Bring to a boil. Add 2 1/2 cups of canned chicken stock.and 2 diced eggs . Cook on medium high until boiling, then turn to low. In a "shaky jar" add 3 Tbsp. flour and 1 cup of cold water. Shake until mixed with no lumps; slowly stir mixture into gravy until you get the consistency you desire. Discard the rest. Salt and pepper to taste.

Dressing:
In a large bowl, mix together cornbread, crushed crackers, remaining onion and celery, 5 raw eggs, 1/2 cup buttermilk, 1/2 cup quick oats, and tbsp of baking powder. Stir mixture, gradually adding the remaining stock until fairly soupy. Pour into deep baking dish. Bake at 350 for 1 hour, or until top is golden brown.

Number Of Servings:
Number Of Servings:
10 servings
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
This is an old recipe we use for holidays. An oldie, but a goodie!

 

 

 

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