chicken dressing casserole

How To Make chicken dressing casserole

• 1

  Place whole chicken in deep pot. Add water to cover. Salt the water. Bring to a boil, reduce heat to a simmer and cook until fork tender, about 2-1/2 hours. Hold chicken in broth until completely cooled. Remove chicken from the broth, reserving broth. Remove meat from bones and chop, discarding skin. Set aside.
• 2

  Preheat oven to 350 degrees.
• 3

  In a large bowl, crumble cornbread and toast. Add chopped hard boiled eggs to mixture.
• 4

  In a large skillet, saute onions and celery in butter until translucent. Add to bread mixture.
• 5

  In a separate small bowl, combine beaten eggs, poultry seasoning, salt, pepper, and vinegar. Stir into bread mixture. Add enough chicken broth to create a moist consistency.
• 6

  Grease a 9-1/2 inch by 13 inch glass baking dish with butter. Evenly spread 1 cup dressing mixture in bottom of the dish. Add a layer of chicken. Top with remainder of dressing. Bake until browned and bubbly, about 40 minutes. Remove from oven and let cool for 10 minutes.
• 7

  GIBLET GRAVY Boil the liver, gizzards and hear in a large pot of simmering water for 40 to 50 minutes or until tender. Drain, chop, and reserve the giblets. Melt shortening in a frying pan over medium heat. Add flour, stirring until light brown, about the color of peanut butter, about 5 minutes. Add chicken broth and stir. Add salt and pepper to taste. Add giblets and boiled eggs and stir to combine. Serve immediately or keep warm
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