Nana's Thanksgiving and Christmas Pan Dressing

"This stuff is custom for Thanksgiving and Christmas Dinner. It also makes a great main dish all by itself. I was at DH's Mother's home for Christmas and she made this pan dressing. Just suffice to say...this aint "jusstuffing and by God's grace we will never have another Christmas or Thanksgiving without a big pan of this! I am also posting the giblet gravy which we like on top of this dressing! It takes some time and effort, but completely worth it. His mother is such a wonderful cook, and with her recipes I can carry on the tradition! In addition to the following ingredients, you will need 2 disposable pans (1-13x9 and 1-11x7)(or use glass lined with foil) and nonstick spray. Since I use store bought roasted chicken and stock it shortens the prep time but Nana would just boil a whole chicken in 12 cups of water, cool and de-bone. I make the cornbread the night before..."
 
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Ready In:
2hrs 45mins
Ingredients:
16
Serves:
15
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ingredients

  • For the cornbread base

  • 473.18 ml self-rising cornmeal, mix
  • 414.03 ml buttermilk
  • 59.14 ml vegetable oil or 59.14 ml vegetable shortening, melted
  • For the sauteed celery and onion

  • 59.16-118.32 ml stock
  • 14.79 ml turkey drippings or 14.79 ml other fat
  • 591.47-709.77 ml chopped celery
  • 2 medium yellow onions, chopped small (at least 1 cup)
  • 4.92 ml chicken bouillon (for the salt)
  • 2.46 ml rubbed sage (you can omit or reduce if preferred)
  • 4.92 ml poultry seasoning
  • 2.46 ml pepper
  • 1.23 ml white pepper
  • For the dressing

  • 1360.77-2267.96 g roasted chicken
  • 2839.08 ml chicken stock
  • 6 eggs, beaten until frothy
  • May need the following

  • 5 slice of stale whole wheat bread
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directions

  • First, prepare your cornbread which is the base of this dish:

  • Heat oven to 450°F; grease 9-inch cast iron skillet or 9-inch square pan.
  • Put it in the oven to heat. In a large bowl, combine all ingredients and mix well. Pour the batter into greased pan, scraping sides and bottom of bowl. Bake for 20 to 25 minutes or until the top is golden brown.
  • Set prepared cornbread aside to cool. When cool, remove from pan and in a large 4 quart mixing bowl, cube into 1 inch cubes or you can just crumble it with your hand (which is what Nana would do).
  • Carefully de-bone the chicken and shred/chunk. You want to end up with at least 3 cups of chicken. More is fine too.
  • Finely chop celery and small chunk the onion. In a heavy bottom skillet, combine drippings or cooking fat and 4 TB of stock . Add onions and saute on medium heat, stirring and scraping bottom of pan often until onions are beginning to become clear but not yet limp (about 3-4 minutes). Add more broth at any time you feel you need it- to prevent burning. Add celery and cook about 3 minutes longer until celery is crisp tender and onion is clear and limp and perhaps beginning to caramelize. Remove from heat, stir in all seasonings and set mixture aside for now.
  • Grease (or spray with nonstick) your disposable pans. You can use glass and line with foil too. Set aside.
  • Combine the cubed or crumbled cornbread and cut/shredded chicken in the same big 4 qt or larger bowl. Add reserved celery and onion mixture.
  • In a small bowl, beat the 6 eggs until frothy. Then, add to cornbread, shredded chicken,and cooked celery mixture. Stir minimally. Add 6-8 cups of chicken stock 1 cup at a time until the texture is still bready yet pourable. Take your time because the cornbread will absorb liquid over the course of a few minutes. If you overdo the liquid, add some of your torn whole wheat bread. Nana says: "You want it more moist than dry, ok?" Don't mix until you've let it sit for a few minutes.
  • Preheat oven to 400°F.
  • After allowing the cornbread to set for 2 minutes, mix to combine, but don't over-handle.
  • Pour (if you can't pour you need more liquid)into your greased and disposable or foil lined glass dishes and bake for 45 minutes or until set and browned on top. If edges are done to a couple of inches in, then the center is probably done enough too.

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RECIPE SUBMITTED BY

I've lived in several states, and they have all added a bit of "flavor" to my culinary preferences. I love comfort food and as I've aged, I seek ways to make old favorites more healthy. For me, healthy is defined by what we have learned about gut health over the years. I no longer cook the way I used to, but I still crave those old favorites. It's quite likely that something I posted here more than a decade ago is no longer made in my kitchen, or has been greatly altered to fit our new model. I appreciate it when people take the time to post great recipes because the internet is so much quicker and convenient to use than my stash of cookbooks, cherished as they are. I also appreciate reading reviews that people post, providing they are actually helpful. I just don't understand rudeness, competitiveness and the like and wish people didn't feel the need to inject negative attitudes into all the positive. I feel a site like this one can help many people and it's a great way to collaborate and share treasures in our kitchens. I'm glad to have access and to be a part of the community.
 
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