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Vegetables & Sides

Stone Family Chicken Dressing I - 1996
​​​​​​​​​​​​​​​​​​​​​​​​Recipe courtesy of Debbie Seale

INGREDIENTS
  • 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.

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  • Home
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