Granny's Chicken and Dressing

Amy

Granny always made chicken and dressing for holidays. Nana Deb can’t write this recipe down exactly, because it’s just one of those things she “knows” how to make. Just remember that for it to be right, you will think you have added too much chicken stock. When adding the seasoning, just keep adding and tasting until you like the result.

ingredients

1 whole chicken or 4 or 5 chicken breasts
2 pans of corn bread
3 or 4 pieces of white bread
1 stick of butter
1 onion, chopped
6 to 7 celery stocks, chopped
3 or 4 boiled eggs
Poultry seasoning (teaspoon or so)
Thyme (teaspoon or so)
Sage (teaspoon or so)
Salt and pepper (to taste)
15 to 20 oz. chicken stock

directions

1
Boil chicken in a pot of water. When it is done, cut into chunks and sprinkle with poultry seasoning.
2
Cook 2 pans of cornbread. Crumble the corn bread in a bowl with 3 to 4 pieces of white bread torn into tiny pieces.
3
Saute the stick of butter with chopped onions and celery. Add to the cornbread mixture.
4
Add sage, thyme, poultry seasoning, salt and pepper to corn bread. Stir in about 3/4 of a box of chicken stock (again, it takes more than you think, so if in doubt add more because it will dry out).
5
Add the chicken and sliced boiled eggs.
6
Bake at 350 degrees for 45 minutes to an hour.