Mama's Chicken n Dressin'

Renée G.

By
@ReneeCooks

Every year since I can remember my mom's side of the family has always had a family reunion on the second Saturday of October. Growing up, all members of the family came back for this reunion - from all corners of the earth, it seemed. Cousins & friends I only got to see once a year were there.

Mama always made this chicken & dressing (with no particular recipe...it was just in her head, as many of her wonderful recipes were) along with a four layer coconut cake.

Mom now lives in a nursing home; I make chicken & dressing and my sister brings the coconut cake. My brother brings Mom.


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Rating:

Comments:

Serves:

A crowd!

Method:

Bake

Ingredients

2 whole chickens cut into pieces
2 onions quartered
4 ribs celery
4 carrots
2 quarts water (more if needed to completely cover chicken & vegetables)

THE DRESSING

chicken meat
4 – 6 cups chicken stock
11 cups crumbled cornbread
11 cups cubed and toasted white bread (or a mix of bread cubes, crackers or crumbled biscuits)
2 cups onion, chopped
1 cup celery, chopped
½ cup butter
salt to taste
ground black pepper to taste
4 eggs, beaten

Directions Step-By-Step

1
Wash and rinse chicken pieces and place in pot large enough to accommodate chicken, celery stalks, onion, quartered carrots and a good amount of salt and enough water to cover. Cover; bring to boil; reduce to simmer and cook until the chicken is cooked through and beginning to fall away from the bones.
2
Remove chicken to a platter to cool enough to be able to remove meat from bones. Strain all solids from chicken broth; reserving broth for preparing the dressing. Discard vegetables.
3
MAKE THE DRESSING
4
In a large cast iron skillet, sauté the onion and celery in the butter until soft.
5
Add sautéed onion & celery, bread cubes and crumbled cornbread. Mix in 4 cups chicken stock, adding more if needed to make the consistency of cake batter. Fold in meat from stewed chicken being careful not to break up too small.
6
Cover with foil and set in refrigerator overnight.
7
Next day:
Add beaten eggs and mix thoroughly; pour into a lightly greased suitable baking pan. (Mom always made in two large baking pans, so I do, too buy now I use the aluminum disposable pans.)

Cover with foil and put it in a preheated 350º F oven and bake it until cooked and center is beginning to get firm.
8
Remove foil and bake for 10 – 15 minutes more or until the top begins to crisp and brown around the edges. Remove from oven and allow to set to firm up for 15 – 20 minutes.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: Southern