holiday dressing

Name: Holiday Dressing
Prep time: 2 h
Cook time: 2 h
Yield: 20
Cuisine: Southern
Ingredients: 1 - chicken; 2 - chicken bouillon cubes; 1 teaspoon(s) salt; 2 - biscuits, cold and crumbled; 1 - recipe of cornbread, cold and crumbled; 1 cup(s) pecans, toasted and finely ground; 2 - eggs, boiled and chopped; 4 tablespoon(s) butter; 2 tablespoon(s) bacon drippings; 1 pound(s) pork sausage; 1 - onion, chopped; 4 tablespoon(s) celery, chopped fine; 4 tablespoon(s) bell pepper, chopped fine; 4 - chicken bouillon cubes, dissolved in 1 cup boiling water; 1 bunch(es) green onions, chopped; 1 package(s) pepperidge farm stuffing mix, regular; 1 teaspoon(s) black pepper; 1 teaspoon(s) dried thyme; 1 teaspoon(s) sage, dried; 1 teaspoon(s) poultry seasoning; 1 teaspoon(s) lawry's seasoning salt; 2 - eggs, well beaten; 1 can(s) cream of celery soup; 3 can(s) chicken broth, from the boiled chicken

(1 RATING)

64 Pinches 1 Photo

Joyce Lowery

Sterlington, LA

Updated on Mar 9, 2013

My friend at work kept talking about her mom's dressing during the holidays. She gave me an idea of how her mother made the dressing. I looked up different recipes and combined the ingredients, and this is what I came up with. It is a lot of trouble to make, which is the reason that I only make it during the holidays. Every year, I say that I am going to find a simpler recipe, but when I hear one of my kids say, "My Mom's dressing is awesome"; I know that it was worth all the trouble.

Rate

prep time 2 Hr

cook time 2 Hr

method Bake

yield 20 serving(s)

Ingredients

1 - chicken
2 - chicken bouillon cubes
1 teaspoon salt
2 - biscuits, cold and crumbled
1 - recipe of cornbread, cold and crumbled
1 cup pecans, toasted and finely ground
2 - eggs, boiled and chopped
4 tablespoons butter
2 tablespoons bacon drippings
1 pound pork sausage
1 - onion, chopped
4 tablespoons celery, chopped fine
4 tablespoons bell pepper, chopped fine
4 - chicken bouillon cubes, dissolved in 1 cup boiling water
1 bunch green onions, chopped
1 package pepperidge farm stuffing mix, regular
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon sage, dried
1 teaspoon poultry seasoning
1 teaspoon lawry's seasoning salt
2 - eggs, well beaten
1 can cream of celery soup
3 cans chicken broth, from the boiled chicken

How To Make holiday dressing

Step 1

Boil chicken in water that has been seasoned with salt and chicken bouillon cubes. Cool the chicken and debone. Shred the chicken into small pieces. Save the broth. Save the giblets for the gravy.

Step 2

Make biscuits and cornbread the day before. Let it sit out all night to cool and dry.
Step 3

Toast the pecans in butter and grind to fine meal.
Step 4

When ready to make dressing, combine crumbled cornbread, biscuits, stuffing mix, chopped chicken, and ground toasted pecans together. Mix well.
Step 5

Add the chopped boiled eggs and mix well.
Step 6

Cook the sausage until browned. Drain, but save the drippings.
Step 7

Mix sausage with cornbread mixture.
Step 8

Melt the sausage drippings, bacon drippings, and butter in a skillet.
Step 9

Saute the vegetables in the above drippings until tender (do not drain). Add one can of chicken broth (from boiled chicken) and cream of celery soup. Stir over low heat until celery soup is dissolved. Add to the cornbread mixture and mix well.
Step 10

Combine seasonings with beaten eggs and add to the cornbread mixture.
Step 11

Add enough of the chicken broth to the cornbread mixture to make it soupy.
Step 12

Pour into lightly sprayed roasting pan.
Step 13

Bake covered in a 325 degree oven for one hour.
Step 14

Remove cover and bake uncovered until golden brown. If you like the dressing on the moist side, baste with additional chicken broth once it is uncovered.
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