Our Family Tradition Chicken and Dressing - Dee Dee's
Diane Hopson Smith
My mother & grandmother always made Cornbread Turkey and Dressing for our holiday meals. This recipe is their's, only I've added bell pepper and garlic for my own personal taste.
I find using a fryer or roasting hen in place of a turkey works out well for us, since I'm only cooking for two now. If I'm cooking for a larger crowd I'll opt for a turkey.
- 1 large
- fryer (chicken) or roasting hen
- 2 to 3 qt
- 1/3 c
- each: celery, onion, bell pepper, chopped
- 2 clove
- garic, minced
- salt and pepper
- 1 large
- skillet of your favorite cornbread to which you added 1 cup each of celery, green pepper, and onions before baking.
- salt and pepper to taste
- 1 to 2 Tbsp
- poultry seasoning
- 1 1/2 to 2 Tbsp
- sage, ground
- 1 plus c
- chicken broth
- 1 can(s)
- cream of chicken soup
- 3 or 4
- dinner rolls
- 1/2 c
- butter or margarine
A BIG THANK YOU TO LYNN SOCKO FOR SENDING ME A PHOTO. I SHARED THIS RECIPE WITH HER LAST WEEK AND SHE MADE IT TODAY. THANKS LYNN!!
INGREDIENT CHICKEN AND BROTH
INGREDIENTS FOR CORNBREAD DRESSING
NOTE: oven temps vary so watch close, you don't want a runny dressing and you don't want it dry.
• For a drier dressing use less broth, for a moist dressing, use more broth.
• When using poultry and sage seasoning, use according to your taste. You may want to add more seasonings or less, just be careful not to add too much, it will overpower the natural flavors. Seasonings make or break the flavor in corn bread dressing.
• Make the dressing a day before serving. This gives the seasonings time to spread flavor throughout. Just make sure you cover and store in the refrigerator until ready to use.
• For more flavor, cut up chicken gizzards and livers in dressing before baking.