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
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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 450º 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 350º for 1 hour, or until top is golden brown. |
This recipe for Nannie's Chicken and Dressing is from