Recipe by Redneck Epicurean
OH HEAVEN IN A BOWL! If there was ever a definition of comfort food, this would be one of them. Mom and Pop were poor when they got married and it just seemed only sensible to stretch leftovers tighter than the elastic on Sister Bertha's (second pew, piano side) pantyhose. This makes your leftovers something totally new! In fact, I've been known to stew a chicken just to make this. It's also good for when you're stuck in the snow.
Top Review by ~Bliss~
I surely wouldn't put this under carb- or diabetic-friendly, but it's really, really stomach friendly. This is great comfort food, and the only thing I'd change is maybe add a little more turkey. Here goes my carbs for the week, but, oh, sheer heaven!!!!
- 3 cups prepared cornbread stuffing
- 1⁄2 cup celery, chopped fine
- 1⁄4 cup onion, chopped fine
- 2 cups cornbread (leftover or freshly made)
- 2 1⁄2 cups chicken broth (canned or homemade)
- 1 cup giblet gravy (cut up any chunks of anything, egg or meat)
- 2 cups cooked chicken (shredded or chopped) or 2 cups cooked turkey (shredded or chopped)
Directions See How It's Made
- NOTE: The best time to prepare the meat for this dish is right after the meal when you're putting away leftovers. Pick the meat off the carcass and shred with your fingers. If you do this while the bird is still warm, it is SO much easier than when it's cold. ALSO: the best broth comes from the drippings in the pan, so if you have to use canned, heat the broth up with your chicken meat stirred in to make a better flavored stock.
- In a very large skillet, crumble the stuffing and cornbread. Stir in the celery, onion, and meat. Pour on the giblet gravy and start with 2 cups of chicken stock.
- Heat over low heat; mash with a potato masher to break up the cornbread and dressing. It should be moist, but not soupy.
- Cover loosely and simmer until heated through. Add more chicken stock if it gets dry. This can be served with or without side dishes.