Thanksgiving Dressing
Dotty
ingredients
Chicken Stock- 4 lb. chicken
- 6 celery stalks, cut in thirds
- onion, quartered
- 4 garlic cloves, smashed
- 1-2 bay leaves
- water to cover the top of the chicken
- 1 C flour
- 1 C cornmeal
- 1 C milk
- 1 egg
- 4 t baking powder
- 1/2 t salt
- 1/4 C vegetable oil
- 3 bunches of scallions, chopped
- 1 bunch of celery, chopped
- 2 onions, chopped
- 4 eggs, boiled and chopped
- 1 stick butter
- 1 pkg Pepperidge Farm herb seasoning stuffing
- 1 batch of cornbread (above)
- Chicken from stock
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 t poultry seasoning
- 1/2 t sage
- chicken stock (above)
directions
Chicken Stock
- 1
Wash chicken inside and out.
- 2
Season with salt and pepper.
- 3
Stuff with some of the celery and onion.
- 4
Put all ingredients in an 8 quart pot, fill with water until chicken is submerged.
- 5
Boil on medium, covered, until chicken reaches an internal temperature of 160° (about an hour).
- 6
Remove chicken to cool, strain vegetables out of broth.
Cornbread
- 1
Mix flour, cornmeal, salt, and baking powder together.
- 2
Mix milk, egg, and oil and add to dry mixture.
- 3
Bake at 425° for 20 minutes.
Dressing
- 1
Chop onions, scallions and celery. Sauté in stick of butter.
- 2
Crumble cornbread in giant bowl add 8 oz. of stuffing mix.
- 3
Add sautéed veggies, cream of chicken soup, cream of celery soup and mix.
- 4
Add chopped up chicken.
- 5
Add chicken broth until mixture is soupy.
- 6
Add salt and pepper to taste.
- 7
Add sage and poultry seasoning.
- 8
Pour into greased baking dishes.
- 9
Can freeze at this point. When ready to cook mix in 1 beaten egg for small pan, 2 for medium, or 4 for large.
- 10
Bake at 325° until knife comes out clean.
Source: Dad & Mamaw
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