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mama's chicken n dressin'

SeasonwithAuthority avatar
Recipe by
Renée G.
@SeasonwithAuthority
-, AR

Every year since I can remember my mom's side of the family has always had a family reunion on the second Saturday of October. Growing up, all members of the family came back for this reunion - from all corners of the earth, it seemed. Cousins & friends I only got to see once a year were there. Mama always made this chicken & dressing (with no particular recipe...it was just in her head, as many of her wonderful recipes were) along with a four layer coconut cake. Mom now lives in a nursing home; I make chicken & dressing and my sister brings the coconut cake. My brother brings Mom.

yield serving(s)
method Bake

Ingredients For mama's chicken n dressin'

  • 2 whole chickens cut into pieces
  • 2 onions quartered
  • 4 ribs celery
  • 4 carrots
  • 2 quarts water (more if needed to completely cover chicken & vegetables)
  • THE DRESSING
  • chicken meat
  • 4 – 6 cups chicken stock
  • 11 cups crumbled cornbread
  • 11 cups cubed and toasted white bread (or a mix of bread cubes, crackers or crumbled biscuits)
  • 2 cups onion, chopped
  • 1 cup celery, chopped
  • ½ cup butter
  • salt to taste
  • ground black pepper to taste
  • 4 eggs, beaten

How To Make mama's chicken n dressin'

  • 1
    Wash and rinse chicken pieces and place in pot large enough to accommodate chicken, celery stalks, onion, quartered carrots and a good amount of salt and enough water to cover. Cover; bring to boil; reduce to simmer and cook until the chicken is cooked through and beginning to fall away from the bones.
  • 2
    Remove chicken to a platter to cool enough to be able to remove meat from bones. Strain all solids from chicken broth; reserving broth for preparing the dressing. Discard vegetables.
  • 3
    MAKE THE DRESSING
  • 4
    In a large cast iron skillet, sauté the onion and celery in the butter until soft.
  • 5
    Add sautéed onion & celery, bread cubes and crumbled cornbread. Mix in 4 cups chicken stock, adding more if needed to make the consistency of cake batter. Fold in meat from stewed chicken being careful not to break up too small.
  • 6
    Cover with foil and set in refrigerator overnight.
  • 7
    Next day: Add beaten eggs and mix thoroughly; pour into a lightly greased suitable baking pan. (Mom always made in two large baking pans, so I do, too buy now I use the aluminum disposable pans.) Cover with foil and put it in a preheated 350º F oven and bake it until cooked and center is beginning to get firm.
  • 8
    Remove foil and bake for 10 – 15 minutes more or until the top begins to crisp and brown around the edges. Remove from oven and allow to set to firm up for 15 – 20 minutes.
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