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Vi Finney Dressing Recipe Recipe

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This recipe for Vi Finney Dressing Recipe, by , is from The Sarah and Bradley Kilborn Family Kitchen, 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!

Grandmother Finney (Viola P Finney)



1 or 2 bags of Pepperidge farm cornbread dressing mix (1 bag if using homemade cornbread)
1 large stalk of celery
2 large onions
1 stick of butter (salted)
3 Eggs
64 Ounces of Chicken broth or Chicken Bone Broth
teaspoon of pepper
1 teaspoon of salt
1 teaspoon of rubbed sage (recommended by Lyn Ruth)
teaspoon of poultry seasoning
3 to 4 pounds of boneless breast (cooked and cut into small pieces)
3 to 4 pounds of boneless thighs/legs (cooked and cut into small pieces)

In a large mixing bowl
1 bag of Pepperidge farm cornbread dressing mix (or 2 bags if not using homemade cornbread also)
Add: crumbs from the bag
Homemade Cornbread
Pour celery and onions into pan (pre-cooked celery and onions (1 large stalk of celery and 2 large onions chopped up and cooked till soft. Save juice and also add to mix)
Melt: 1 stick of butter and add to bowl
Beat: 3 eggs and add to bowl
Stir with hands unit no lumps remain.
Add broth (chicken broth or bone broth) till mix is moist and about the consistency of cake batter

Then add
1. teaspoon of pepper
2. 1 teaspoon of salt
3. teaspoon of poultry seasoning
4. Note: May need to add more salt
Add: Chicken (Chicken should be pre-cooked and chopped into small bite size pieces. 3 to 4 pounds of boneless breast and 3 to 4 pounds of boneless thighs/legs. Total of about 8 pounds of meat. Remember that meat must be cooked before adding to dressing mix)
Place in 9-11 inch pans and cook at 350 till firm (about an hour to start).

Celery and Onion Preparation for Dressing

1 bunch of celery
2 Sweet onions

Cover with water and cook until tender
Best if cooked the night before
Save water from cooking the celery and onions and add to the dressing mix

Corn Bread

2 eggs
1/4 cup of vegetable oil
1 cup whole milk
2+ cups of white corn meal
1 teaspoon baking powder

Mix all ingredients together
Make as thin as will keep slightly on a spoon
Pour in a greased iron skillet or iron pan
Bake at 400 F until brown on the top
Let cool, then crumble and store in sealed plastic bags

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe was made every Thanksgiving and Christmas by your Grandmother Finney.




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