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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lola's Chicken Dressing Recipe

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This recipe for Lola's Chicken Dressing is from The Ledbetter Family Cookbook, 5th Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pan Cornbread, crumbled
1 can Pillsbury biscuits, baked and crumbled, (eight)
1 Tbsp. Poultry seasoning
1 green pepper, chopped (optional)
1 large onion, chopped
2 stalks celery, finely chopped
Salt & pepper to taste
3 cups chicken broth, homemade or Swanson
4 Tbsp. Butter
Directions:
Directions:
In a large Dutch oven, sauté onion, celery, and green pepper in butter. Add chicken broth, cornbread, and biscuits. Add more chicken broth if necessary, to the right consistency for dressing. Cook on top of stove. Add poultry seasoning, salt, and pepper to taste.
Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Lola always used homemade cornbread and Pillsbury canned biscuits. She broke them up with her hands, worked them up, and mixed them in just meticulously. She always boiled all the necks, backs, and junky pieces. The gravy off the necks and backs were the base for it. We didn't have dressing too often. That was something special. Maybe Thanksgiving and Christmas or maybe one or two other times during the year. This was absolutely our family's traditional dressing.
Gary Ledbetter

 

 

 

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