SOUTHERN CHICKEN CORNBREAD DRESSING
This is a recipe that was handed down to me by mother and to her by my grandmother. It's a family favorite every Thanksgiving. I usually double this recipe to feed my family during the holiday event.
Provided by Michelle Hughes
Categories Other Breads
Time 1h40m
Number Of Ingredients 10
Steps:
- 1. Make your Cornbread first. Preheat oven to 425. Put shortening in a cast iron skillet, heat on stove top until melted. In large bowl, mix one egg, 2 cups cornmeal, 1 1/4 cup milk, 1/4 cup vegetable oil, mix and place carefully in skillet. Cook 25-30 minutes until toothpick in center comes out clean.
- 2. Boil chicken until completely cooked. Peel chicken off bone after it cools, keep the left over juice.
- 3. In a large pan, crumble your cornbread. Add in finely chopped onions, sage, salt and pepper (to taste), 6 eggs, and peeled chicken. Slowly begin adding in leftover broth mixing and adding more broth until you can press your hand on top of mixture and it feels moist, but not overly soupy. (hint I keep a box of stove top on hand in case I overly fill with broth to bring back texture).
- 4. Place in oven at 350 degrees for 45 minutes.
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