Real Recipes From Real Home Cooks ®

mama's dressing

Recipe by
Felecia Thierry
Atlanta, GA

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

yield 12 -14 side servings
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For mama's dressing

  • 1
    skillets of cornbread
  • 4-5
    chicken backs for stock
  • 2
    chicken thighs
  • 1 lb
    sage breakfast sausage
  • 1 md
    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
    cream of chicken
  • 1 can
    cream of celery
  • 2
    eggs, beaten
  • 1/2 c
    vegetable oil
  • salt & pepper to taste

How To Make mama's dressing

  • 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.
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