Southern Cornbread Dressing

[Preacher Franklin]

INGREDIENTS:

• 3-4 chicken breasts or thighs (2 lbs.)
• 1 14-oz can chicken broth
• 3 stalks celery, finely diced
• 1 small onion, finely diced
• 6 tablespoon butter
• 1/2 pan of cornbread* (3 servings), crumbled
• 4 biscuits, crumbled
• 1 can cream of chicken soup
• 1 teaspoon salt
• 1/2 teaspoon poultry seasoning (plus more to taste if desired)
• ½ teaspoon sage
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 3 boiled eggs, peeled and diced (optional)

INSTRUCTIONS:

Slowly cook chicken breasts in broth over medium-low heat in a covered pot until cooked through. Don’t boil them to death or they’ll turn out hard and rubbery. Remove chicken and allow to cool then shred with two forks or dice into bite-sized pieces; cover and set aside. Measure out two cups of chicken stock and set aside.

Meanwhile, sauté celery and onion in butter until onion is translucent.

Combine reserved 2 cups chicken stock, cream of chicken soup, salt, poultry seasoning, pepper and garlic and stir well.

In a large mixing bowl combine cornbread, chicken, sautéed veggies (with butter), chicken stock mixture and boiled eggs and mix well. Spoon mixture into a greased baking dish and cook, uncovered at 350 degrees for 45 minutes or until nicely browned on top. Remove from oven and let rest 15-20 minutes before serving.

May the Good Lord Bless you and hold you in the palm of His loving hands.

Happy Thanksgiving!

 

[aerodawg.sixpack]

INGREDIENTS:

• 3-4 chicken breasts or thighs (2 lbs.)
• 1 14-oz can chicken broth
• 3 stalks celery, finely diced
• 1 small onion, finely diced
• 6 tablespoon butter
• 1/2 pan of cornbread* (3 servings), crumbled
• 4 biscuits, crumbled
• 1 can cream of chicken soup
• 1 teaspoon salt
• 1/2 teaspoon poultry seasoning (plus more to taste if desired)
• ½ teaspoon sage
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 3 boiled eggs, peeled and diced (optional)

INSTRUCTIONS:

Slowly cook chicken breasts in broth over medium-low heat in a covered pot until cooked through. Don’t boil them to death or they’ll turn out hard and rubbery. Remove chicken and allow to cool then shred with two forks or dice into bite-sized pieces; cover and set aside. Measure out two cups of chicken stock and set aside.

Meanwhile, sauté celery and onion in butter until onion is translucent.

Combine reserved 2 cups chicken stock, cream of chicken soup, salt, poultry seasoning, pepper and garlic and stir well.

In a large mixing bowl combine cornbread, chicken, sautéed veggies (with butter), chicken stock mixture and boiled eggs and mix well. Spoon mixture into a greased baking dish and cook, uncovered at 350 degrees for 45 minutes or until nicely browned on top. Remove from oven and let rest 15-20 minutes before serving.

May the Good Lord Bless you and hold you in the palm of His loving hands.

Happy Thanksgiving!

Needs significantly more sage.

 

[Shmuley]

INGREDIENTS:

• 3-4 chicken breasts or thighs (2 lbs.)
• 1 14-oz can chicken broth
• 3 stalks celery, finely diced
• 1 small onion, finely diced
• 6 tablespoon butter
• 1/2 pan of cornbread* (3 servings), crumbled
• 4 biscuits, crumbled
• 1 can cream of chicken soup
• 1 teaspoon salt
• 1/2 teaspoon poultry seasoning (plus more to taste if desired)
• ½ teaspoon sage
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 3 boiled eggs, peeled and diced (optional)

INSTRUCTIONS:

Slowly cook chicken breasts in broth over medium-low heat in a covered pot until cooked through. Don’t boil them to death or they’ll turn out hard and rubbery. Remove chicken and allow to cool then shred with two forks or dice into bite-sized pieces; cover and set aside. Measure out two cups of chicken stock and set aside.

Meanwhile, sauté celery and onion in butter until onion is translucent.

Combine reserved 2 cups chicken stock, cream of chicken soup, salt, poultry seasoning, pepper and garlic and stir well.

In a large mixing bowl combine cornbread, chicken, sautéed veggies (with butter), chicken stock mixture and boiled eggs and mix well. Spoon mixture into a greased baking dish and cook, uncovered at 350 degrees for 45 minutes or until nicely browned on top. Remove from oven and let rest 15-20 minutes before serving.

May the Good Lord Bless you and hold you in the palm of His loving hands.

Happy Thanksgiving!

A couple of old school secrets: add some bell pepper, some mayonnaise and about a cup of partially cooked rice. And cook at 425-450, more like cornbread temp.

 

[BingleCocktail]

INGREDIENTS:

• 3-4 chicken breasts or thighs (2 lbs.)
• 1 14-oz can chicken broth
• 3 stalks celery, finely diced
• 1 small onion, finely diced
• 6 tablespoon butter
• 1/2 pan of cornbread* (3 servings), crumbled
• 4 biscuits, crumbled
• 1 can cream of chicken soup
• 1 teaspoon salt
• 1/2 teaspoon poultry seasoning (plus more to taste if desired)
• ½ teaspoon sage
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 3 boiled eggs, peeled and diced (optional)

INSTRUCTIONS:

Slowly cook chicken breasts in broth over medium-low heat in a covered pot until cooked through. Don’t boil them to death or they’ll turn out hard and rubbery. Remove chicken and allow to cool then shred with two forks or dice into bite-sized pieces; cover and set aside. Measure out two cups of chicken stock and set aside.

Meanwhile, sauté celery and onion in butter until onion is translucent.

Combine reserved 2 cups chicken stock, cream of chicken soup, salt, poultry seasoning, pepper and garlic and stir well.

In a large mixing bowl combine cornbread, chicken, sautéed veggies (with butter), chicken stock mixture and boiled eggs and mix well. Spoon mixture into a greased baking dish and cook, uncovered at 350 degrees for 45 minutes or until nicely browned on top. Remove from oven and let rest 15-20 minutes before serving.

May the Good Lord Bless you and hold you in the palm of His loving hands.

Happy Thanksgiving!

the only thing that i would try differently is use jimmy dean sage breakfast sausage instead of chicken

but DAMB that’s great recipe. thanx for sharing

 

[TaleofTwoDogs]

Fancy that ol' recipe up with some boiled oysters. Cook in their own juices, remove from heat, dice and add to dressing.

 

[Eleven Bravo]

Eliminate the sage and require the boiled eggs and you’re spot on.

 

[Preacher Franklin]

My Mississippi Mother-in-law used this recipe to prefection. Don't change a thang.

 

[She Mate Me]

I'm getting the impression folks have strong opinions on dressing.

I, for one, minimize the sage. It can overpower all the other goodness.

 

[DAWGSANDSAINTS]

Dressing is by far the best food item of Thanksgiving and Christmas dinner.
> Depending on who makes it <
This recipe is pretty close to mine but I’ve never used poultry seasoning, biscuits or cream of chicken soup.
Little more sage, thighs instead of breasts, more onion, more cornbread and more black pepper. Dang I can’t wait until Thursday afternoon!

 

[mcdawg22]

INGREDIENTS:

• 3-4 chicken breasts or thighs (2 lbs.)
• 1 14-oz can chicken broth
• 3 stalks celery, finely diced
• 1 small onion, finely diced
• 6 tablespoon butter
• 1/2 pan of cornbread* (3 servings), crumbled
• 4 biscuits, crumbled
• 1 can cream of chicken soup
• 1 teaspoon salt
• 1/2 teaspoon poultry seasoning (plus more to taste if desired)
• ½ teaspoon sage
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 3 boiled eggs, peeled and diced (optional)

INSTRUCTIONS:

Slowly cook chicken breasts in broth over medium-low heat in a covered pot until cooked through. Don’t boil them to death or they’ll turn out hard and rubbery. Remove chicken and allow to cool then shred with two forks or dice into bite-sized pieces; cover and set aside. Measure out two cups of chicken stock and set aside.

Meanwhile, sauté celery and onion in butter until onion is translucent.

Combine reserved 2 cups chicken stock, cream of chicken soup, salt, poultry seasoning, pepper and garlic and stir well.

In a large mixing bowl combine cornbread, chicken, sautéed veggies (with butter), chicken stock mixture and boiled eggs and mix well. Spoon mixture into a greased baking dish and cook, uncovered at 350 degrees for 45 minutes or until nicely browned on top. Remove from oven and let rest 15-20 minutes before serving.

May the Good Lord Bless you and hold you in the palm of His loving hands.

Happy Thanksgiving!

Damn that sounds delicious

 

[Mobile Bay]

I'm getting the impression folks have strong opinions on dressing.

I, for one, minimize the sage. It can overpower all the other goodness.

But all those who find favor in the sight of the Lord can agree that it is always better than that yankee abomination called stuffing.

 

[GTAdawg]

Martha White Cornmeal
Follow instructions
Use butter milk
Make two batches

Put a 1/2 loaf of bread out to stale

Get four Cornish Hens(or one whole chicken)
Get Four boxes of chicken broth
Two yellow onions
One pack of celery
Six large eggs

Dice the celery and onions

Pour in the chicken broth
Put the hens in
Then dice celery and onions in
Once it boils put the eggs in
12 minutes remove the eggs let cool
Take the hens out let cool
Boil the onion and celery until tender
Shred the hens from the bones
Strain the celery and onions into a boil. Save the broth
Dice the eggs

In a large baking pan
Break the cornbread up fine
Same with the bread
Put the hens in
The onions eggs and celery in
4 tablespoons of pepper
4 tablespoons of salt
2 teaspoons of sage
Mix with hand
Pour in the broth until almost soupy. Continuing to mix it together.

Preheat over to 425. Bake until the top becomes brown.

Dare you to not eat it all in one sitting.

 

[GTAdawg]

But all those who find favor in the sight of the Lord can agree that it is always better than that yankee abomination called stuffing.

I laughed out loud.