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 (Cornbread) Chicken and Dressing
- Have your cooked
chicken broth, either from boiled chicken or
your chicken broth from cans (any brand). Also,
if the broth is not quite strong enough, you
may add a couple chicken
bouillon cubes.
- For 1 large foil pan of chicken dressing
(turkey size) use:
- 3 pans cornbread --about a pan 1/2
or 3/4 full and enough broth to wet it
real good-- almost soupy.
- Cut up and sautee 1
bunch celery and green onions or white onions (3
cups full).
- Mix into dressing.
- Now break in:
- 6 or 8 or 10 eggs and beat
well-- plenty bulk, pep.
- chopped boiled eggs
- chopped chicken (optional)
- a bit of giblets (optional)
- 1/2 teaspoon poultry seasoning
- salt.
- Put foil over the dressing.
- Put in oven at 425
degrees for 30 minutes
to get it hot.
- Then come down to 350
for 1 hour.
- When it's done, take it out and serve.
Giblet Gravy
- 3 cups or 4 of rich chicken broth broth.
Boil--bring to boil.
Put in:
- chopped giblets,
- boiled eggs-- sliced--,
- salt and pepper,
- and a little poultry seasoning.
Bring to boil.
Thicken with a flour and water paste. To make the
paste:
- Beat until smooth in a glass --
- 1 or 2 tablespoons flour
- and 3/4 glass of water.
- Pour into the gravy pot.
- Stir to thicken.
- Put in a little cooked
dressing
- and some neck meat.
Stir.
Put over dressing.
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