Mama's Dressing Recipe

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Mama's Dressing

Felecia Thierry

By
@tfpat67

Make giblet gravy or turkey gravy. Serve with cranberry sauce. Feeds 12-14 side servings.


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Rating:

Serves:

12-14 side servings

Prep:

1 Hr

Cook:

1 Hr

Method:

Bake

Ingredients

1
skillets of cornbread
4-5
chicken backs for stock
2
chicken thighs
1 lb
sage breakfast sausage
1 medium
onion, small chopped
4
celery stalk w/ leaves, chopped small
3-4
leftover bread or biscuits
1 Tbsp
ground sage
1 Tbsp
poultry seasoning
1 can(s)
cream of chicken
1 can(s)
cream of celery
2
eggs, beaten
1/2 c
vegetable oil
salt & pepper to taste

Directions Step-By-Step

1
Make cornbread. (You can use box cornbread)
2
Boil chicken backs & thighs. (You can do them separately.) Then cool. I use chicken backs for fat & flavor; thighs for the meat.
3
Crumble & brown the sage breakfast sausage.
4
Sauté the onions & celery in sausage drippings.
5
Crumble the cornbread in an extra large bowl. Add leftover bread/biscuits, crumbled.
6
Mix into the bread mixture sage, black pepper, salt poultry seasoning, sausage, onions, celery, cream of chicken & cream of celery.
7
Pull apart chicken thighs & any meat on chicken backs then put in mixture.
8
Pour enough chicken stock to make mixture a little loose if you are going to have the dressing marinate in the fridge overnight (which I recommend). But do not make mixture too loose if you are not marinating overnight.
9
Next day or same day, add vegetable oil & 2 eggs. Add more stock to mixture to make mixture less stiff but not too loose.
10
Pour into a large greased sheet pan. Bake 45 minutes to 1 hour until brown around edges & toothpick comes out clean.

About this Recipe

Main Ingredient: Bread
Regional Style: Southern
Other Tag: Heirloom