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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Linda's Chicken/Turkey Dressing and Gravey Recipe

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This recipe for Linda's Chicken/Turkey Dressing and Gravey is from Linda's Cookbook, 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:  
2 c. cornbread
2 c. biscuits
3 c. stock
1/2 c. chopped onion
1/2 c.celery
1/2 t. pepper
1/2 stick margarine
3 eggs
1 can cream of chicken soup (undiluted)
1/2 milk
1 T. flour
2 boiled eggs chopped
1 liver chopped
1 gizzard chopped
Directions:
Directions:
Crumble 2 c. cornbread and 2 c. biscuits, add 2 c. stock. Add 1/2 c chopped onion, 1/2 celery, 1/2 t. pepper, 1/2 stick margarine. Beat 3 eggs well and add to mixture. Add 1 c. cream of chicken soup.
Mix well and bake at 350 until done.

Put in double boiler, 1 c stock, 1/2 c. milk, 2 boiled eggs chopped, chopped liver, chopped gizzard and bring to boil.

Take 1 T. of flour and mix with water until mixture is smooth and add to above mixture. Stir until mixture thickens.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
There is a lot of prep time because you have to cook your cornbread and biscuits, chop onions and celery. I boil a chicken to get my stock. Bought stock is not as good. Also you must boil and chop the eggs for the gravy, chop the liver and gizzard.

I usually double the recipe and sometime triple it.Because there is so much prep, I cheat by going to Hardee's or Bojangles and buy biscuits.

It is important you mix well or you will have pockets of the cream of chicken soup.

 

 

 

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