Cornbread Dressing or what I call Chicken and Dressing that is ALWAYS FLUFFY EVEN WHEN COLD! NEVER DENSE, Just like Granny’s! Watch this tutorial on Southern Style Chicken and Dressing yep Cornbread Dressing! Scroll down for the recipe!
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FRIER CHICKEN (do not by a roasting chicken), boil chicken with
1/2 stick margarine or butter and
1/2 tsp. salt and 1/4 tsp. pepper
1 Knorr chicken bullion
Save broth for dressing and gravy, pick chicken off bones to place in dressing. Save white meat for garnishing dressing. If you are boiling the giblets for gravy, boil them in a separate pot.
CORNBREAD: get up early about 7 am and make cornbread. Bake in cake 1/4 sheet pan.
1 1/2 recipes of White lily cornmeal cornbread (on side of bag.) Bake at 400 degrees.
Cook this until light brown and set. Do not brown too dark, it is not good in dressing dark.
Ingredients:
1 FRIER CHICKEN (PREVIOUS PAGE)
¾ of CORNBREAD (DIRECTIONS ABOVE)
10.5 OZ. CREAM OF CHICKEN SOUP
4-5 PIECES OF LOAF BREAD (Cut in cubes)
2 BOILED EGGS (CHOPPED)
1 CUP OF ONION (CHOPPED FINE)
1 CUP CELERY (CHOPPED FINE)
1/2 TSP. SALT
1/2 TSP. PEPPER
1/2-3/4 TSP. POULTRY SEASONING
4 1/2 CUPS CHICKEN BROTH FROM FRYER
4 SQUARE CHICKEN BULLIONS OR 1 KNORR
2 CUPS MILK
2 RAW EGGS
Mix all ingredients together until well blended. I use my hands. Mix should be runny.
Spray baking dish with Pam before adding dressing to baking pan to cook. Try to put in a dish that will make it about 3” thick, this way it will not be dry. Cook on 400 degrees until brown and firm.
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