Mama’s Chicken & Dressing

Of the memories I have of my mom so many are of her in the kitchen. I’m so thankful that she taught me to make most of her recipes. The recipe I’m sharing today is her pièce de résistance. It was and is the finest dressing I’ve ever eaten. She made this for Thanksgiving, of course, but also for family get-togethers and potlucks. It was the dressing everyone went for first, and it was rare to bring back leftovers. For any southern cook, mastery of this dish is a must. I hope you do try and enjoy Mama’s Chicken & Dressing.

Ingredients (Serves 8-10)

6 cups cornbread (1 8” skillet)
6-8 slices white bread, toasted and crumbled
1 whole small chicken
(2 carrots, 2 stalks of celery, and 1 onion halved to make stock)
1 cup celery, diced
½ cup onion, chopped
¼ cup butter
1 tbsp salt
¼ tsp black pepper
2 eggs, lightly beaten
3 to 4 cups chicken stock
2 tbsp rubbed sage, more to taste

Instructions

Make cornbread and simmer chicken covered in salted water with onion, carrots and celery until tender.
When chicken is tender remove it from the stock and let cool.
When the chicken is cool, remove the meat from the bone.

Preheat the oven to 400°. Sauté celery and onions in butter.

Crumble cornbread into a large mixing bowl and add toasted bread.

Add the celery and onion mixture, 3 cups chicken stock, 2 eggs, sage, salt and pepper and mix well.
Stir shredded chicken to the cornbread mixture.
Taste mixture and add more sage, salt or pepper if needed. Mixture should be very moist. Add more stock or water if the mixture seems to dry.
Spread mixture into a large casserole pan and bake at 400° for 30 minutes. The top should be slightly browned.
Let the dressing rest for 15 minutes and serve.

¡Enjoy!

Print

Mama's Chicken & Dressing

Chicken & Dressing is a culinary must for any southern cook. Shredded chicken in a sage infused cornbread dressing.

Course Main

Cuisine American

Prep Time 1 hour hour 30 minutes minutes

Cook Time 1 hour hour

Total Time 2 hours hours 30 minutes minutes

Servings 10

Author www.sanpasqualskitchen.com

Ingredients

• 6 cups cornbread 1 8” skillet
• 6-8 slices white bread toasted and crumbled
• 1 whole small chicken
• 2 carrots, 2 stalks of celery, and 1 onion halved to make stock
• 1 cup celery diced
• ½ cup onion chopped
• ¼ cup butter
• 1 tbsp salt
• ¼ tsp black pepper
• 2 eggs lightly beaten
• 3 to 4 cups chicken stock
• 2 tbsp rubbed sage more to taste

Instructions

• Make cornbread and simmer chicken covered in salted water with onion, carrots and celery until tender.
• When chicken is tender remove it from the stock and let cool.
• When the chicken is cool, remove the meat from the bone.
• Preheat the oven to 350°. Sauté celery and onions in butter.
• Crumble cornbread into a large mixing bowl and add toasted bread.
• Add the celery and onion mixture, 3 cups chicken stock, 2 eggs, sage, salt and pepper and mix well.
• Stir shredded chicken to the cornbread mixture.
• Taste mixture and add more sage, salt or pepper if needed. Mixture should be very moist. Add more stock or water if the mixture seems to dry.
• Spread mixture into a large casserole pan and bake at 400° for 45 minutes. The top should be slightly browned.
• Let the dressing rest for 15 minutes and serve.

Similar Posts:

• Cheddar Cheese Soup
• My Potato Soup
• Italian Braised Beef (Brasato)
• Shepherd’s Pie
• Beef Stew with Parsley Dumplings