Recipe by Kaykwilts
This is the dressing I grew up eating. It's the southern way of making dressing.
Top Review by Beautifully*Blessed
Being from the South myself, I searched and searched for somethin' similiar like my granny used to make and I'm so glad I tried yours first, MAN, this stuff is FANTASTIC almost identical to what I remember it tastin' like when I was little. The only thing I would do different would be to add a couple of boiled eggs that had been chopped up and about a cup or a little more than a cup of broth and only because I like mine moist to the point you can't cut it, but SCOOP it out. But it was VERY moist prepared accordin' to your directions. I'd give it 10 stars if I could, absolutely wonderful!! So from one southern gal to another, thanks Kaykwilts for postin' this!!
- 1 (4 lb) chicken
- 1⁄2 cup butter
- 2 cups chopped onions
- 2 cups chopped celery
- 7 cups crumbled cornbread
- 4 1⁄2 cups chicken broth
- 2 cups crumbled biscuits
- 1 (10 3/4 ounce) can cream of chicken soup
- 3 eggs, lightly beaten
- 1 tablespoon poultry seasoning
- 1 teaspoon salt
Directions See How It's Made
- Put chicken in a dutch oven. Cover with water. Bring to a boil and cook over medium heat. Reduce heat to a simmer and cook for 45 minutes or until the chicken is tender. Remove chicken from heat, reserving the broth. Let cool and debone the chicken. Cut chicken into bite size pieces. Discard sking and bones.
- Metlt butter in a skillet over medium heat on stovetp. Add onion and celery and cook about 6 minutes until veggies are tender.
- Preheat oven to 350°. Lightly grease a 13-x-9-x-2-inch baking dish; set aside.
- In a large bowl, combine chicken, onion-and-celery mixture, cornbread, and remaining ingredients. Spoon mixture into prepared baking dish.
- Bake, uncovered, for 1 hour, or until set.