Rose's StoryI have made this dressing (this is NOT stuffing) for over 40 years. It is labor intensive but it is worth every bit of energy you put into it.
freshly baked and cooled cornbread
hard boiled eggs - finely chopped
turkey giblets boiled tender and chopped
chicken broth (from boiling giblets and parts)
onions - finely chopped
salt and pepper (or to taste)
cream of chicken soup
fresh chicken backs - boiled until done.
celery - finely chopped
1Crumble baked cornbread. (I use my food processor) Spread cornbread thinly on a cookie sheet and bake in 375 degrees oven until lightly browned and dried out. Place crumbled cornbread in a large bowl.
2Boil giblets and chicken parts until tender. When tender remove from broth. Discard all bones and skin. Skim foam (sticking to the pot or floating around)and fat from broth. Set aside to cool. Finely chop giblets and meat of chicken parts. Reserving one scant cup for Easy Giblet Gravy.
3Add chopped boiled eggs and finely chopped onion. Add broth from the giblets, cream of chicken soup (undiluted) and chicken giblets and parts to cornbread mixture.
4Stir to combine all ingredients until it becomes consistency of cornbread before baking.You may have to add more low sodium broth that you have purchased in a box.
5Pour contents of bowl into a large (11x14) baking dish. Place in preheated 375 oven. Bake until golden brown and set. The middle may jiggle slightly.
6Serve piping hot with Easy Giblet Gravy
About this Recipe
S H lucky35 - Jun 15, 2012
Hey I appreciate you posting b'cus just yesterday I was thinking I want to amke the best dressing ever! I will have family over Sunday and I would like for them to enjoy a hearty tasty meal. The recipe is just about similair to mine cornbread dressing all accept you put eggs and onions in yours and a little extra poutry season I will do according to this one and I will definely let you know How everthing was...thx again hun!...:)
Rose Mary Mogan cookinginillinois - Jun 15, 2012
Hey Rose this recipe sounds reallly good, it is very similiar to mine, I use both Cream of Celery and Cream of Chicken soup in mine, but do not usually use the eggs, although I have used them before also. I also add big chunks of chicken breast & sweet red bell pepper in mine.
So in your opinion what qualifies this to be called dressing as opposed to stuffing. I always thought they were basically the same thing, except that one was stuffed in a cavity or between 2 pieces of meat as in Stuffed Pork Chops. Just wondering.
I know with all the rich broth from the chicken backs this just has to be good. I sometimes make my recipe with white bread, then other times I use Buttermilk corn Bread. I will try your recipe, because it really does sound and look great, thanks for posting.
Kim Novosel NoSuchCreature - Jun 15, 2012
Oh yes sounds just like Mamma's Southern dressing. Gotta have those eggs! Great recipe, never used anything canned like chicken soup, but will give it a try! Thanks for posting.
Rose Mary Mogan cookinginillinois - Jun 16, 2012
The canned soup creates moisture in the dressing Kim. I mix my eggs with the soup and them pour it over the dressing ingredients,but hardly if ever add the boiled eggs, but I have eaten it like that before. You will not be disappointed with this recipe Kim. Rose gave us a REAL WINNER HERE. I know because my recipe is very similiar.
Rose Abrams rosalene - Jun 16, 2012
To Rosemary Mogan... The difference between dressing and stuffing is simply a safety issue. In the South we rarely stuff anything because it will go bad quickly. Since there are eggs in this (which can be near lethal if left out too long) this is a dressing. Cooked separately and served along side. And, thank you so much for the kudos.
To Shay: I hope your recipe turned out wonderful for you. Sorry I've not gotten back sooner but had a bit of hospital stay with my hubby. He's recuperating well, thank goodness.