I like to start out by boiling a whole bird, deboning it and tossing the meat with a pan of crumbled corn bread. Anyone have a recipe similar to this?
This is dressing-a side casserole, it is not cooked INSIDE the Turkey. Thank you!Anyone have a recipe for chicken and cornbread dressing?
Here is my ABSOLUTE favorite cornbread dressing that is a treasured family recipe from one of my best friends...I did a little tweeking and it always gets rave reviews:
Mardella's Country Chicken-Cornbread Dressing
For the Chicken:
1 whole chicken, well rinsed
chicken giblets, well rinsed
1 onion, cut-up
2 green onions, left whole
2 carrots, cut-up
2 ribs celery. cut-up
2 cloves garlic, peeled and crushed
few sprigs parsley
1 teasp. lemon-pepper
2 tabsp. chicken soup base
Combine all ingredients in a stockpot and add enough water to cover by three inches. Bring to a boil. Reduce heat and simmer for about 45 min. until chicken is tender. Strain and reserve broth. Remove skin and bones from the chicken and tear into small chunks. Slice or chop all giblets. Place chicken and giblets in a large bowl. Set aside.
For the Dressing:
1-12-inch iron skillet of your favorite cornbread (without sugar, PLEASE!!)This is about two recipes of cornbread in quantity. Cooled and crumbled.
2 cups fresh bread crumbs
1 stick of unsalted butter
3 onions, chopped
3 bunches green onions (scallions), thinly sliced including green tops
1 bell pepper, chopped
3 ribs of celery, chopped
4 hardcooked eggs, finely minced
2 cans cream of chicken soup (...this is how Mardella makes it and I've left it out before and the dressing suffered for it!!)
Rubbed sage to taste (I use about a teasp.)
salt to taste
Lots of black pepper (I use lemon-pepper, of course, sugah)
Reserved chicken stock as needed.
Saute all vegetables in melted butter until softened. Add these to the chicken along with the crumbled cornbread and fresh breadcrumbs. Add all remaining ingredients including enough chicken stock to create a very moist dressing. Don't hessitate to include a lot of broth, as it gets absorbed in the dressing as it bakes.
Divide the dressing between two casseroles. If this seems like more than you need for Thanksgiving, wrap one very well in foil and save it for Christmas dinner..LOL. When ready to serve the other one, bake at 325* for 45 min. Add some turkey drippings on top if needed for extra moisture.
This is sooooo good......my family loves it.Anyone have a recipe for chicken and cornbread dressing?
CHICKEN AND CORNBREAD DRESSING
HEN: Boil in 2 quarts water. 2 carrots 1 rib celery 1 med. onion Parsley Bay leaf 1/4 tsp. dried thyme Pepper %26amp; Season All
Simmer 3 to 4 hours.
DRESSING: 2 pones of cornbread.
Boil chicken broth with 3 cans of cream of chicken soup and 1 can cream of celery. Saute 3 medium chopped onions, 1 bunch chopped celery, 1 bunch chopped green onions, 2 chopped medium bell peppers and add to cornbread. Add: 6 boiled eggs, chopped 2 sticks butter, melted Salt %26amp; pepper 1/2 c. parsley 1 tbsp. sage or more 1 tbsp. poultry seasoning
Debone chicken and add. Add turkey drippings, pour in large pan and bake at 350 degrees until lightly brown.
I think I know what you are talking about. You can use the whole bird or just the legs or wings is doesn't matter. The only thing is I can remember the exact measurements. but its boiled chicken save the broth about two boxes or home made corn bread. Chopped celery,onion, green peppers. Sage and Cream of chicken soup, and two eggs. broil the chicken. Once the chicken is done take the meat off the bone. Then start on your cornbread let that cool down then add your chicken,celery green peppers,onion,eggs,sage,cream of chicken soup, and broth cook at a 400 degree oven for bout 20-30 minutes. and all done ready to serve
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