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Aunt Jean's Dressing Recipe

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This recipe for Aunt Jean's Dressing is from Secrets From The Skillet, 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 large skillet. Cornbread, (use 4 eggs) crumbled/about 1 gallon
1/2 gallon crumbled biscuits or old white bread
2 large onions-chopped small
2 sticks butter
1 large fryer cooked/deboned. You can use leg qtr’s; use about 1˝ gallons of water when cooking your chicken.
2 cans of cream of chicken soup
1 gallon of chicken broth
5 tbsp. of sage
2 tbsp. black pepper
2 cans cream of celery soup
Directions:
Directions:
Cook chicken the night before (deboned), save broth, refrigerate. Cook cornbread using 4 eggs the night before. Let cool, crumble, place in fridge in plastic bowl. Chop onions, place in fridge. The next day begin by melting butter in a skillet, add onions and sauté until glassy (about 10 minutes). While this is cooking, in a large mixing bowl (I use a large plastic bowl) add the cornbread, biscuits, chicken, sage, pepper, chicken soup, onion and butter. Pour in enough broth to mix well. Continue to add broth until you get it (not soupy but almost). Continue to stir until all lumps of bread are softened. I like the taste of sage. If you do not taste the sage, add some more until you get enough in. In a large baking pan, butter bottom and sides, pour in dressing, bake until it begins to brown on the top (about 30 minutes) at 400 degrees. Makes about 3 gallons. Serve with cranberry sauce.

 

 

 

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