Old Fashion Chicken and Cornbread Dressing

Name: Old Fashion Chicken and Cornbread Dressing
Total time: 7200 s
Yield: 12 servings
Cuisine: American
Ingredients: 2 small or 1 large cornbread, I had jiffy cornbread from the freezer so I used that. I normally use my own cornbread recipe. Either works. Be sure it’s dry as a bone; 1/3 loaf French bread, dried out to crumbling and like styrofoam, cut down into crouton sized pieces; 4 cups chicken broth, homemade is best but not necessary; 3 well beaten eggs; 1 stick butter; 1 cup diced celery; 1 diced onion; 1 tbsp or more POULTRY SEASONING; Salt and pepper to taste; 2 large skinless, boneless chicken breasts or at least 4 thighs

SherryRandall: The Leftover Chronicles @sherrys_chronicles

Benton, Kentucky

We cleaned the freezers and I found ingredients for a few dishes. Leftovers!

“Your dressin’ is only as good as your broth” Anna Williams

I can’t tell you how much research I’ve done, over 4 decades, from every person I knew, in a sweet little place called western Kentucky, to finally get this the way I feel like it’s supposed to be. Having a Cajun mother♥️, I was raised on my beloved rice dressing not cornbread dressing. But growing up in Kentucky, you bet I became a huge fan of cornbread dressing. Not everyone can make a good one no matter what they do. I’ve been that person a few times lol. It should be Fluffy not concrete. Aromatic and seasoned just right. Crispy in all the right places. But mainly, it’s a texture thing. I think, after all these years, I have nailed it. This is more of an equation, but so easy!

I’ve heard everything from using a dozen eggs and boiling broth to 1/2 cup of sage (gag) and cracker crumbs. I’ve heard cream of chicken soup and stove top stuffing. Just NO. The seasoning is very simple because ‘dressin’, as we southerners call it, has a flavor all its own. It smells like Thanksgiving and home. This one is the one for me. I waited a long time before I was confident enough to put this particular recipe out there. No jackin around on this one. I can keep it and share it now, thanks to Cookpad 🧡

We cleaned the freezers and I found ingredients for a few dishes. Leftovers!

“Your dressin’ is only as good as your broth” Anna Williams

SherryRandall: The Leftover Chronicles @sherrys_chronicles

Benton, Kentucky

We cleaned the freezers and I found ingredients for a few dishes. Leftovers!

“Your dressin’ is only as good as your broth” Anna Williams

We cleaned the freezers and I found ingredients for a few dishes. Leftovers!

“Your dressin’ is only as good as your broth” Anna Williams

Saved

Ingredients

1-1 1/2 hours

12 servings

2small or 1 large cornbread, I had jiffy cornbread from the freezer so I used that. I normally use my own cornbread recipe. Either works. Be sure it’s dry as a bone
1/3 loafFrench bread, dried out to crumbling and like styrofoam, cut down into crouton sized pieces
4 cupschicken broth, homemade is best but not necessary
3well beaten eggs
1 stickbutter
1 cupdiced celery
1diced onion
1 tbspor more POULTRY SEASONING
Salt and pepper to taste
2large skinless, boneless chicken breasts or at least 4 thighs

Saved

Steps

1-1 1/2 hours

1

First and foremost, you must dry all your bread out. Mine was perfect out of the freezer. So dry. Break into chunks and do whatever you have to do to get it dry lol
2

Boil your chicken with 2 chicken bullion cubes until done. Set aside and Allow to cool down in the broth.
3

In a large bowl, add all the dried cornbread and white bread. I salt and pepper a little and stir it together. Set aside. Whenever you toss the bread don’t break it down too much. Just FOLD it kind of gently.
4

In a skillet, melt the stick of butter and cook your onions and celery til soft and translucent. Add all of that to the dried bread and toss thoroughly. Chop the chicken, add a little salt and pepper and add to bowl. Toss again.
5

Into your cooled broth, measured to 4 cups, beat your eggs and poultry seasoning well. Pour all over your bread mixture and toss until the liquid is absorbed. Remember, fold don’t stir hard. Pour into greased baking pan.
6

Cover with foil and allow to sit and absorb in the fridge, until ready to bake, at least an hour or more, I went overnight. You can hold in fridge, covered and unbaked, on the lowest shelf of the fridge, for 2 days.
7

Preheat oven to 375. Slide your pan with foil on top into your oven on the middle rack. Uncover it at the end and allow the top to crisp on a low broil.. Bake for an hour or until the internal temp is 160 degrees. I actually check the temp.
8

We eat ours with a yummy chicken gravy

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SherryRandall: The Leftover Chronicles @sherrys_chronicles

on August 24, 2022 22:30

Benton, Kentucky

I'm an army brat with a Cajun mother and an Irish dad. I'm married to the love of my life, David, and we have 2 daughters and 2 grandchildren. I've been a barber for 40 years. Im an old fashioned, old school cook and my recipes are basic. I change them up all the time.Since finding out I’m diabetic I’ve had to rearrange old habits. Any recipe I have can be made the old fashioned way OR replaced with lower carb options. Just ask and I’ll tell you what has worked for me.I’m the self proclaimed queen of the leftover. I have issues with leftovers looking back at me with the same sappy look they had the day before. Can’t do it. My super power is turning what I find in my fridge into something I want to eat. I work so much better under pressure. I live for shortcuts and not having to run to the grocery every day. Work with what you have. Adapt and overcome. Also, the less dishes, bowls, and pots I hafta use, the better. Hope some of these recipes work out for ya!