Vegetables & Sides |
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Stone Family Chicken Dressing I - 1996
Recipe courtesy of Debbie Seale
INGREDIENTS
PREPARATION
Sauté onions and celery in butter until tender. In large bowl add corn bread, canned broth, bread, raw eggs, and spices. Mix well with hands. Add boiled eggs, chicken, and enough cool broth from chicken to make very moist. Place in lightly greased 9x12x3 pan. Bake at 350 degrees for 30 minutes, or until lightly brown. DO NOT OVERBAKE! Dressing should still look moist.
You may want to add more poultry seasoning if you prefer. A good guideline is 1 tsp. seasoning for each quart of dressing.
Find the recipe for "Aunt Evelyn's Corn Bread" in the "Breads" section.
- 1 whole chicken, reserving broth -- boiled and deboned
- 1 9 x 13 pan corn bread (4 Jiffy boxes) -- baked or Aunt Evelyn's Corn Bread
- 6 slices white bread flour -- torn
- 4 eggs, raw
- 2 eggs, hard-boiled -- diced
- 1 cup celery -- chopped
- 1 cup onion -- chopped
- 2 cups chicken broth, canned
- 2 tablespoons butter
- 1 teaspoon poultry seasoning
- 1 tablespoon sage
- 1 teaspoon salt
- 1 teaspoon pepper
PREPARATION
Sauté onions and celery in butter until tender. In large bowl add corn bread, canned broth, bread, raw eggs, and spices. Mix well with hands. Add boiled eggs, chicken, and enough cool broth from chicken to make very moist. Place in lightly greased 9x12x3 pan. Bake at 350 degrees for 30 minutes, or until lightly brown. DO NOT OVERBAKE! Dressing should still look moist.
You may want to add more poultry seasoning if you prefer. A good guideline is 1 tsp. seasoning for each quart of dressing.
Find the recipe for "Aunt Evelyn's Corn Bread" in the "Breads" section.