CORNBREAD DRESSING WITH CHICKEN PIECES
I checked "Just a Pinch" Southern cornbread dressings and not any of them was this recipe. It was the recipe that my mother always made. We did not have a turkey when I was growing up. We would have to buy one at the store and we could not afford one. We lived in the country. We had chickens for eggs and for eating. So each year...
Provided by Lois Adams
Categories Casseroles
Time 3h50m
Number Of Ingredients 9
Steps:
- 1. Boil cut up chicken until very tender and almost fall off bones. Be sure to boil the chicken skin and fat too. Save the broth and add water if necessary to make 6 cups. Bone the chicken and throw away the skin unless you really like it. Tear chicken into pieces. Set aside.
- 2. In a large bowl, put your bread crumbs, sage, black pepper, salt. Mix
- 3. Add chopped onions, chopped boiled eggs and broth.
- 4. Mix in the chickens and stir. It should be a little soft but not like soup.
- 5. Pour into a lightly greased 10 X 14 casserole pan. Bake at 400° for 45 to 50 minutes or until done.
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