Our Family Tradition Chicken and Dressing - Dee Dee's

4
Diane Atherton

By
@DeeDee2011

Boiling the chicken is recommended for this recipe because the broth makes the dressing. You can't make old-fashioned corn bread dressing without it. So please, don't use broth from a can for this recipe. It's definitely not the same.

My mother & grandmother always made Cornbread Turkey and Dressing for our holiday meals. This recipe is their's, only I've added bell pepper and garlic for my own personal taste.

I find using a fryer or roasting hen in place of a turkey works out well for us, since I'm only cooking for two now. If I'm cooking for a larger crowd I'll opt for a turkey.

Rating:

★★★★☆ 5 votes

Comments:
Serves:
10
Method:
Barbecue

Ingredients

  • A BIG THANK YOU TO LYNN SOCKO FOR SENDING ME A PHOTO. I SHARED THIS RECIPE WITH HER LAST WEEK AND SHE MADE IT TODAY. THANKS LYNN!!

  • .

  • INGREDIENT CHICKEN AND BROTH

  • 1 large
    fryer (chicken) or roasting hen
  • 2 to 3 qt
    water
  • 1/3 c
    each: celery, onion, bell pepper, chopped
  • 2 clove
    garic, minced
  • ·
    salt and pepper
  • INGREDIENTS FOR CORNBREAD DRESSING

  • 1 large
    skillet of your favorite cornbread to which you added 1 cup each of celery, green pepper, and onions before baking.
  • ·
    salt and pepper to taste
  • 1 to 2 Tbsp
    poultry seasoning
  • 1 1/2 to 2 Tbsp
    sage, ground
  • 1 plus c
    chicken broth
  • 1 can(s)
    cream of chicken soup
  • 4
    eggs
  • 3 or 4
    dinner rolls
  • 1/2 c
    butter or margarine

How to Make Our Family Tradition Chicken and Dressing - Dee Dee's

Step-by-Step

  1. The beautiful gravy pictured with this dressing is our Lynn Socko's Chicken Gravy: Rich Chicken or Turkey Gravy
  2. If you prefer a giblet gravy with dressing, this is a wonderful old fashion gravy that we've use for a very long time: Mama's Giblet Gravy - Dee Dee's
  3. DIRECTIONS FOR CHICKEN AND BROTH
  4. You need 1 large fryer (whole chicken) Remove gizzards/livers inside chicken, and then wash in clear water. Place in large pot with 2 to 3 quarts water; add salt, pepper, 2 cloves of garlic, chopped fine, add 1/3 cup of each chopped vegetables; onions, green pepper, and celery to the pot.
  5. Cover and cook on high heat until it starts to boil. Reduce heat and continue boiling about 35 to 45 minutes or until almost done. Remove from pot. Set aside. Keep chicken broth. Remember the broth is what makes the dressing.
  6. DIRECTIONS FOR CORNBREAD DRESSING
  7. You will need a very large bowl to combine ingredients for dressing. Break hot cornbread into bite size pieces, add margarine or butter. Add salt, pepper, poultry seasoning, and sage. Add Cream of Chicken Soup and eggs. Continue mixing. Add a cup of broth to start, add rolls. Mix well. Add more broth until dressing is the texture desired. Set aside.
  8. Lightly rub top of chicken with margarine then sprinkle with paprika. Bake at 425 degree until done about 30 minutes.
  9. Next, pour dressing in a large deep greased casserole dish and bake dressing until hot all the way through and top and edges start to brown about 30 to 40 minutes.


    NOTE: oven temps vary so watch close, you don't want a runny dressing and you don't want it dry.
  10. IMPORTANT TIPS TO REMEMBER:

    • For a drier dressing use less broth, for a moist dressing, use more broth.

    • When using poultry and sage seasoning, use according to your taste. You may want to add more seasonings or less, just be careful not to add too much, it will overpower the natural flavors. Seasonings make or break the flavor in corn bread dressing.

    • Make the dressing a day before serving. This gives the seasonings time to spread flavor throughout. Just make sure you cover and store in the refrigerator until ready to use.

    • For more flavor, cut up chicken gizzards and livers in dressing before baking.

Printable Recipe Card

About Our Family Tradition Chicken and Dressing - Dee Dee's

Course/Dish: Chicken, Turkey
Main Ingredient: Bread
Regional Style: American
Hashtags: #holiday, #favorite




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