Michelle's Chicken and Dressing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cornbread:
2 cups self-rising cornmeal
1 cup all purpose flour
1-1/2 cups buttermilk
1 cup milk
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tbsp. sugar
8 eggs, beaten
2 tbsp. oil
Broth:
1 whole chicken (preferably a fat hen)
2 stalks celery cut in 3 pieces
1 small onion, cut in half
2 carrots, cut up
2 tbsp. chicken paste or 5 chicken bouillon cubes
1 tsp. garlic
6 cups of reserved chicken broth
2 cans Cream of Chicken Soup
1 stick butter
1 large onion, chopped
4 stalks celery, chopped
1 bell pepper, chopped
4 slices of bread toasted brown
1 small apple, diced fine
4 eggs, boiled and chopped
1/2 tsp. poultry seasoning
salt and black pepper to your taste; I use a lot of Watkins Black Pepper
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Directions: |
Directions:Cornbread:
Combine all ingredients and set aside. Preheat oven to 400º. Spray 2 - 9'" iron skillets with Pam Cooking Spray and place 1 tbsp. of oil in pan. Preheat the skillet so that the oil is hot when you add the batter.
Bake bread for 20 minutes, cool and crumble. Set aside.
Broth:
Cook hen until tender; debone and set aside. Strain the broth to remove the vegetables and reserve the broth. I make my broth the day before, chill it in the refrigerator and skim the fat off of the top before I mix my dressing.
Dressing:
Heat 6 cups of the reserved chicken broth with the 2 cans of Cream of Chicken Soup and stir until the soup is completely dissolved; set aside.
Melt butter and sauté the onion and bell pepper. Add poultry seasoning and salt and pepper to your taste.
In a very large mixing bowl, crumble the corn bread and add sautéed vegetables, diced apple, chopped boiled eggs, crumbled toast and chopped chicken. Toss together until well mixed. Start adding your broth until the dressing is semi-soupy. It will dry out as you bake it, so you want to make sure it has enough liquid. I always reserve a cup of broth to add to it as it bakes in case it gets dry.
Preheat the oven to 350º. Grease a large roasting pan, or I use my commercial cake pan which is 18 x 24". Pour dressing into pan and place a few select pieces of chicken on top. Bake for 45 minutes to an hour, or until dressing is golden brown and bubbly hot. |
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Number Of
Servings: |
Number Of
Servings:12 to 15 |
Preparation
Time: |
Preparation
Time:Several hours |
Personal
Notes: |
Personal
Notes: I have adapted this recipe over the years until I perfected it. My two very favorite Chicken & Dressing recipes are my Aunt Dot McClain's and my Aunt Erma Currie's. This recipe is a wonderful combination of both. If you are wondering about the "apple", it is strictly for moisture. You do not taste it in the dressing. My Aunt Dot taught me that trick. Baking your cornbread, preparing your broth and boiling your eggs the day before will save you loads of time on Thanksgiving morning.
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