Chicken & Cornbread Dressing
1 whole small chicken (fryer or broiler) cut up, or your choice of chicken pieces, or chicken backs and/or other pieces that you have frozen for later use for broth.
quarts of water
large skillets of baked cornbread, or frozen left-over cornbread you have saved for stuffing/dressing.
celery chopped fine or blended in a little broth in blender
onion chopped fine or blended in a little broth in blender
green or red bell pepper in a little broth in blender
poultry seasoning or ground sage (opt)
red pepper (opt)
celery seed (opt)
strained hot broth or 4 cans or 2 32 oz. cartons of broth
paprika, curry, black pepper to sprinkle on top of the dressing just before baking. (opt)
1Cut chicken up in serving pieces, or have your butcher do this for you.
Boil chicken in 2 quarts of water.. Save broth, set aside chicken. OR Boil saved (frozen) chicken backs or pieces, and debone.
2In a VERY large mixing bowl crumble two large skillets of cornbread. Start adding the other ingredients to the CRUMBLED cornbread. You can use a potato masher to help crumble it more easily.
3Use enough broth to get the mixture really moist, as it will dry out a bit during baking.
4After adding all ingredients, stir well, pour into a greased or buttered large (11×15) or a big oblong baking dish or if you prefer as I do, divide between 2 big cast iron skillets.
5Place the chicken pieces (bone in) on top of dressing (take fat off) PRESS into the dressing OR use deboned chicken. You can also debone the chicken and mix in with the other ingredients. I prefer the golden brown chicken on top of the dressing.
6Sprinkle lightly with suggested seasonings such as paprika, curry, black pepper. (opt)
7Bake at 450° for approx. 30-45 minutes, or until golden brown around edges, and on top. Remember you have raw eggs in this mixture and you want them to be done.
8Serve with cranberry sauce.
9NOTE: This is a very forgiveable dish, if you should see that it is too dry while baking, you can put it back in the bowl and add more broth. If it is too moist, just simply bake longer. If you should run out of broth, add a chicken flavored boullion cube (or 2 if you prefer it richer) to every couple cups of hot water to make your own broth.
Bonnie Hatcher SugarBon - Nov 22, 2011
That skillet of cornbread looks just like what my grandma used to make! We would have it in a for a snack in a big glass of milk just before bed! yummm! Do you have the recipe you used?
Gaylynn Y Cooper Gaylynn - Nov 22, 2011
Thanks! That's a very nice compliment! I'm sure her cornbread was delicious. I can remember eating it in milk too, my dad loved it. My computer crashed today, and I lost my recipes, but I'll put it on here as soon as I can.
Gaylynn Y Cooper Gaylynn - Nov 23, 2011
I posted the cornbread recipe for you! Hope it's just like your grandma's!