Old Fashioned Southern Cornbread Dressing |
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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 15 |
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This is the dressing I grew up eating. It's the southern way of making dressing. Ingredients:
1 (4 lb) chicken |
1/2 cup butter |
2 cups chopped onions |
2 cups chopped celery |
7 cups crumbled cornbread |
4 1/2 cups chicken broth |
2 cups crumbled biscuits |
1 (10 3/4 ounce) can cream of chicken soup |
3 eggs, lightly beaten |
1 tablespoon poultry seasoning |
1 teaspoon salt |
Directions:
1. Put chicken in a dutch oven. Cover with water. Bring to a boil and cook over medium heat. Reduce heat to a simmer and cook for 45 minutes or until the chicken is tender. Remove chicken from heat, reserving the broth. Let cool and debone the chicken. Cut chicken into bite size pieces. Discard sking and bones.
2. Metlt butter in a skillet over medium heat on stovetp. Add onion and celery and cook about 6 minutes until veggies are tender.
3. Preheat oven to 350°. Lightly grease a 13-x-9-x-2-inch baking dish; set aside.
4. In a large bowl, combine chicken, onion-and-celery mixture, cornbread, and remaining ingredients. Spoon mixture into prepared baking dish.
5. Bake, uncovered, for 1 hour, or until set.
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