Vegetables & Sides

Stone Family Chicken Dressing II - 1996
​​​​​​​​​​​​​​​​​​​​​​​​Recipe courtesy of Karen Denise Brooks

INGREDIENTS

• 1 Chicken, reserving broth -- boiled, deboned and cut up
• 1 pan  Aunt Evelyn's corn bread
• 6 slices  white bread
• 4 eggs -- raw
  
• 2 eggs -- hard-boiled and diced
• 1 cup  celery -- chopped, divided 1/2 each
• 1 cup  onion -- chopped, divided 1/2 each
• 2 cups canned chicken broth
• 1 tablespoon butter
• 1 tablespoon sage
• 1 teaspoon poultry seasoning
• salt and pepper to taste

​​PREPARATION
Grease a 9x13 pan.  Sauté the 1/2 the onions and celery in the butter until tender.  In a large bowl combine all ingredients.  Add boiled eggs and mix well.  Add salt, pepper and more poultry seasoning to taste.  The mixture should be very moist… almost runny. Add broth from whole chicken as needed to ensure proper moisture. Cook in greased pan at 350 degrees until brown, about 20 minutes. Mixture will still look moist.

Note: 1 teaspoon poultry seasoning to 1 quart of dressing. 

To halve the recipe, use: 
½ cooked chicken, ½ pan of cornbread, 3 slices of bread, 2 raw eggs, 1 boiled egg, ½ cup onion (divided), ½ cup celery (divided), ½ tsp poultry seasoning, ½ tablespoon sage, 1 can broth, ½-1 tablespoon butter 

Find the recipe for "Aunt Evelyn's Corn Bread" in the "Breads" section.