"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chicken Dressing Recipe

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This recipe for Chicken Dressing, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eula Mae Hunter Duke

Category:
Category:

Ingredients:  
Ingredients:  
Whole chicken
2 stem celery (chopped fine)
1 onion (chopped fine)
1 pan corn bread (best if cooked the day before)
2-3 leftover biscuits
4 eggs (beaten)
2 cans of chicken broth (to thin if needed)
Salt, pepper and sage to taste.

Directions:
Directions:
Preheat oven to 350
Boil chicken until done. Save the broth.
Cool and pick meat from carcass. Cut into bite size pieces.
Add celery, onion and eggs to broth and boil.
Break up cornbread and biscuits into small pieces and add to broth.
Stir in salt, pepper and sage to taste. Add sage a little at a time till it suits your taste. To much will ruin it.
Add chicken and stir.
Add canned chicken broth as needed to thin. This should be fairly thick.
Pour into 9"x13" cake pan and bake for 1 hour.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This is a wing it sort of recipe. It is also a family favorite made for every Thanksgiving and Christmas. It also freezes well, so you can make a large batch at Thanksgiving and freeze half for Christmas!

 

 

 

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