Mmn-Mmn-Good! Yummy Chicken Cornbread Dressing!
My mama came from a family of six children with two girls and four boys. Every year it was a competition between my mama and her sister about which one would bring the dressing to my grandmother's house for the big family holiday dinners. My aunt, when she made the dressing, put sage in it and nobody liked it. My mama, when she made it, never put sage in it and everybody always loved it. Nobody would tell my aunt for fear of hurting her feelings that the sage just made the dressing taste just awful. And, not only did she put sage in the dressing, but there was always so much sage in her dressing, that the dressing literally had a green tint to it--yuck!!!
Now, you sage lovers--I told you to hit the back button, but guess you didn't listen!
My grandmother, Mam-maw as she was fondly known, is now gone as is my Mama, but I will forever cherish fond memories of those large family dinners with all of the kids, grandkids, and great-grandkids over-filling Mam-maw's and Papaw's house at the holidays. Unfortunately, big families are a rarity these days, and families generally don't remain as tight-knit as they did back in those days.
That is why it is important to establish and maintain traditions in your family. Traditions help to keep a family meshed together and serve to provide long-lasting memories for each member.
My daughter has carried on the tradition of my Mama's chicken dressing, working hard to maintain the tradition of family togetherness surrounding a fantastic meal.
I hope that you will enjoy serving your family this recipe as much as I have. Please remember that ingredients are approximate because I am a little of this and a little of that type cook. You may need to add small amounts of ingredients to your taste, such as a little more broth to the dressing, or a little more cornmeal to the cornbread, or a little more milk for the cornbread. The important thing is you don't want your dressing to be dry, so don't overcook.
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List of Ingredients
2 Cups Yellow Corn Meal (self-rising)
2 Eggs
1 Tablespoon Mayonaise
1/2 Large Minced Onion
1 1/2 Cups Milk (approx.)
1 Tablespoon Shortening
Chicken Ingredients:
2 Cans Chicken Broth
1 Whole Chicken (for roasting or frying--cook's preference)
4-5 Cups Water
1 Teaspoon Salt
1 Teaspoon Coarsely Ground Black Pepper
1/2 Teaspoon Poultry Seasoning
1 Clove Minced Garlic
1/2 Stick Butter
Dressing Ingredients:
2 Cans Cream of Chicken Soup
6-7 Slices White Sandwich Bread
1/2 Pan of Cornbread (from above)
1/4 Cup Minced Onion
1/2 Cup Minced Celery
1 Cooked, Shredded, & Deboned Chicken (from above)
2 Cups Chicken Broth from Boiled Chicken (from above, reserving at least 1 Cup)*
1-2 Can(s) Chicken Broth
2 Chopped Boiled Eggs
Salt, Pepper, and Poultry Seasoning to Taste
Ingredients for Gravy for Dressing:
1 Cup Reserved Broth**
1 Chopped Boiled Egg**
1-2 Tablespoons Prepared But Uncooked Dressing**
Salt & Pepper to Taste
1 Tablespoon Butter
* Depends on how much broth is left after chicken is cooked. If you don't have enough to make two cups for dressing, reserve the 1 cup for the gravy and use canned chicken broth for the dressing.
**If more gravy is needed, increase broth by half cups, add an additional boiled egg, and an additional tablespoon uncooked dressing.
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Preparation Instructions
Cornbread:
Mix cornmeal, eggs, and mayonaise. Stir in milk until you get a cake batter consistency. Add minced onion. Melt the 1 tablespoon shortening in an 8-9 inch cast iron skillet. Sprinkle about a teaspoon of dry cornmeal into the melted shortening and allow the cornmeal to brown. This will help prevent the cornbread from sticking. Don't burn the cornmeal. Pour the cornbread batter mixture into the skillet and bake in a preheated 450 degree Fahrenheit oven for approximately 20-30 minutes until done.
Chicken:
Add water and broth to a large stockpot. Wash chicken and remove insides (if using a fryer chicken). Add chicken to pot. Season and bring to a boil. Reduce temperature to medium low and cook approximately 1 hour, or until chicken pulls easily from bone with a fork. Remove chicken from broth and allow chicken to cool. Reserve broth. When chicken has cooled, debone and discard carcass reserving chicken.
Dressing:
Crumble white sandwich bread and 1/2 cooled cornbread in large bowl. Add remaining ingredients except chicken broth and stir until combined. Add chicken broth in 1/2 cup amounts and stir until desired consistency is achieved. You want to achieve something akin to really lumpy muffin batter. The mixture will not be smooth. Pour into a 9 inch x 13 inch casserole. Bake in preheated 425 degree oven for approximately 45 minutes or until the dressing is starting to brown around edges.
Gravy:
Mix all ingredients in a medium saucepan and bring to a boil. Reduce temperature to simmer and simmer for about 20 minutes. Serve over warm-from-the-oven dressing.
This recipe is best served with a side of cranberry sauce. Dig in and ENJOY! Mmn-mmn good! Great to serve for Thanksgiving and Christmas with roasted chicken or turkey.
Oh, and if you're wonderin' what to do with the extra cornbread . . . well, my husband usually has that eat up long before dinner is ready. Just hand him the butter and well, the rest is history.
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Hi Y'all! How 'Bout Lettin' Me Know What Ya Think
Your comments and input are appreciated. I hope you like the recipe and if not, I'm sure you'll let me know. Thanks y'all!
Winter52 wrote...
Can we come for dinner today?? That's enough time right?? I really don't feel like cooking today lol... and your recipes sound awfully good.
All kidding aside, I have never tried cornbread stuffing but if it's half as good as regular cornbread, I think that we will be giving it a try very soon. 5 stars because you're doing the cooking... just kidding but you are still getting the stars. I haven't had breakfast yet and I can't stop thinking about food. The minute I post this, I'm heading to the kitchen.
Posted May 04, 2008
GrillGirl wrote...
Yum boy. You've made me hungry. But I'm usually that way. I've been out and about and just got back over. Wanted to say hi. I'm the Road Kill writer (-:
Posted April 23, 2008
KimGiancaterino wrote...
Well done! I don't eat meat, but do love cornbread. Dressing makes a great main dish too.
Posted April 22, 2008
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