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Chicken and Dressing Recipe

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Chicken and Dressing image
Thanksgiving at the McCall's House 2017


This recipe for Chicken and Dressing, by , is from Collins Family Favorites, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Granny Harris


1 boiled chicken (dark meat works best)

1 recipe of crumbled, dried cornbread
2 dried biscuits (cheapest)
1 sleeve of saltine crackers
4 slices of dried white toast
1 large onion, chopped
2 cups of sliced celery,
1/2 cup of chopped green onion
3 boiled eggs
3 raw eggs, beaten
1 can cream of chicken soup
Approximately 7 cups of chicken broth (may need more)
salt, pepper
Poultry Seasoning (approx 1 Tbsp)
1 tsp Sage

Preheat oven to 350. Skin and debone boiled chicken. Set aside.
Boil 3 eggs.
Saute' the onion, celery and green onion in a small amount of chicken broth

In a large container:
Combine all the breads - tearing into bite size pieces. Careful with the cornbread - you don't want it to get too crumbled.
Chop the boiled eggs and add to bread. Add in enough chicken to be proportionate to the dressing. Add the onions and celery. Season with salt and pepper to taste. Then begin adding the poultry seasoning - this is "to taste" but you don't want to have a bland dressing. (You can always add, but you can't undo too much) When you have the taste like you want it, beat 3 eggs and fold into the dressing.

Mix soup with chicken broth and add enough broth to give the dressing a jello consistency when you shake the pan. Pour into a greased baking pan. The liquid should be barely visible on top of the dressing. (I do not like to use the chicken broth from the boiled chicken because of the grease - if you can eliminate that, feel free to use it).

Bake at 350 for 50-60 minutes or until browned and has a solid texture. (That's why you need gravy and cranberry sauce.)

Personal Notes:
Personal Notes:
My mother taught me to make this dressing. I don't know how to make it any other way. . .although there are many good recipes out there that I really like. This recipe is labor intensive, so I prepare the vegetables, boil the eggs, and bake the cornbread a day or two earlier. We usually only eat this at Thanksgiving and/or Christmas so maybe it's more about the special memories than the taste. . . but I do enjoy it with cranberry sauce and giblet gravy.




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