Ingredients: |
Ingredients: 1 whole chicken (remove gizzards if inside chicken)
1 9x13 pan cooked cornbread (not sweet)
˝ loaf white bread (torn into bite-sized pieces)
3-4 large celery stalks, chopped
1 large onion, chopped
2 cans cream of chicken soup
5 cans chicken broth
4 boiled eggs, chopped into pieces
Rubbed sage, salt and pepper to taste
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Directions: |
Directions:1. Boil whole chicken in large pan, add onions, celery and a little salt and pepper.
2. Remove chicken to cool, add cream of chicken to the broth, mix well and then set broth aside for later use.
3. Once chicken is completely cooled, remove skin and debone into bite-sized pieces, cover and place in refrigerator.
4. In a large mixing bowl, crumble pan of cooked cornbread with white bread, mix well.
5. Add chicken broth from the cooked chicken to the bread mixture and mix until it is a "cake batter" consistency. Add salt, pepper and sage (at least 2 tablespoons of sage), cover and place in fridge overnight.
6. Check mixture a couple of times throughout the night and add broth as needed. (the bread mixture will soak up broth as it sits in fridge).
7. In the morning, preheat oven to 350 degrees.
8. Check consistency of bread mixture, add broth if needed. At this time, add chicken and chopped eggs to mixture and mix well. Again, add broth if needed until dressing is like a thick cake batter.
9. Lightly spray two 9x13 cake pans with cooking spray and evenly divide mixture into pans.
10. Bake in oven for at least 45 minutes. Dressing will be done when edges are a little brown and middle is still a little soft but doesn’t slosh around when you move the pan. Cooking time is not exact, so give your self some extra time - it could take up to an hour and a half to get it really cooked the way you want it.
11. Remove from oven, dressing will set up a little more as it cools. |
Personal
Notes: |
Personal
Notes: • Make sure you’re adding salt, pepper and sage throughout the process. You’ll need to taste the dressing at each step to make sure you’ve got the flavors right. (don’t worry – everything is cooked so you’re not eating anything raw.)
• Cooking the celery and onion into the broth helps the flavors blend and doesn’t leave you with crunchy celery in your dressing. (yuck)
• You may not need to use the canned broth, but it’s good to have handy just in case.
• Use the cornbread recipe on the side of the corn meal bag – don’t use Jiffy cornbread mix or anything like that – those have a sweet taste to the cornbread that is not good in the dressing.
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This recipe for Grandma’s Dressing is from