chicken & cornbread dressing

Name: Chicken & Cornbread Dressing
Prep time: 45 min
Cook time: 45 min
Yield: 6
Ingredients: 1 - 1 whole small chicken (fryer or broiler) cut up, or your choice of chicken pieces, or chicken backs and/or other pieces that you have frozen for later use for broth.; 2 quart(s) quarts of water; 2 - large skillets of baked cornbread, or frozen left-over cornbread you have saved for stuffing/dressing.; 2 cup(s) celery chopped fine or blended in a little broth in blender; 1 cup(s) onion chopped fine or blended in a little broth in blender; 1/2 cup(s) green or red bell pepper in a little broth in blender; 2 teaspoon(s) poultry seasoning or ground sage (opt); 1 teaspoon(s) black pepper; 2 teaspoon(s) salt; 1 dash(es) red pepper (opt); 1 teaspoon(s) celery seed (opt); 4 - raw eggs; 6-8 cup(s) strained hot broth or 4 cans or 2 32 oz. cartons of broth; Desired dash(es) paprika, curry, black pepper to sprinkle on top of the dressing just before baking. (opt)

(1 RATING)

82 Pinches 1 Photo

Gaylynn Y Cooper

Richton, MS

Updated on Nov 21, 2011

This is a recipe my mother used, and my family loves this traditonal family recipe.

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Cornbread I'll freeze and save for Chicken and Cornbread Dressing.

prep time 45 Min

cook time 45 Min

method ---

yield 6-8 serving(s)

Ingredients

1 - 1 whole small chicken (fryer or broiler) cut up, or your choice of chicken pieces, or chicken backs and/or other pieces that you have frozen for later use for broth.
2 quarts quarts of water
2 - large skillets of baked cornbread, or frozen left-over cornbread you have saved for stuffing/dressing.
2 cups celery chopped fine or blended in a little broth in blender
1 cup onion chopped fine or blended in a little broth in blender
1/2 cup green or red bell pepper in a little broth in blender
2 teaspoons poultry seasoning or ground sage (opt)
1 teaspoon black pepper
2 teaspoons salt
1 dash red pepper (opt)
1 teaspoon celery seed (opt)
4 - raw eggs
6-8 cups strained hot broth or 4 cans or 2 32 oz. cartons of broth
Desired dash paprika, curry, black pepper to sprinkle on top of the dressing just before baking. (opt)

How To Make chicken & cornbread dressing

Step 1

Cut chicken up in serving pieces, or have your butcher do this for you. Boil chicken in 2 quarts of water.. Save broth, set aside chicken. OR Boil saved (frozen) chicken backs or pieces, and debone.

Step 2

In a VERY large mixing bowl crumble two large skillets of cornbread. Start adding the other ingredients to the CRUMBLED cornbread. You can use a potato masher to help crumble it more easily.
Step 3

Use enough broth to get the mixture really moist, as it will dry out a bit during baking.
Step 4

After adding all ingredients, stir well, pour into a greased or buttered large (11×15) or a big oblong baking dish or if you prefer as I do, divide between 2 big cast iron skillets.
Step 5

Place the chicken pieces (bone in) on top of dressing (take fat off) PRESS into the dressing OR use deboned chicken. You can also debone the chicken and mix in with the other ingredients. I prefer the golden brown chicken on top of the dressing.
Step 6

Sprinkle lightly with suggested seasonings such as paprika, curry, black pepper. (opt)
Step 7

Bake at 450° for approx. 30-45 minutes, or until golden brown around edges, and on top. Remember you have raw eggs in this mixture and you want them to be done.
Step 8

Serve with cranberry sauce.
Step 9

NOTE: This is a very forgiveable dish, if you should see that it is too dry while baking, you can put it back in the bowl and add more broth. If it is too moist, just simply bake longer. If you should run out of broth, add a chicken flavored boullion cube (or 2 if you prefer it richer) to every couple cups of hot water to make your own broth.
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