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Old Timers Cornbread Dressing

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Submitted by: Teri Powdrill

 

A mixture of crumbled cornbread, celery, onion, eggs, and condensed soups is layered in a Dutch oven along with chopped cooked chicken, then baked.
 

Ingredients

  • 1 boiling chicken, cut up
  • 3 stalks of Celery finely chopped
  • 1 yellow onion finely chopped
  • Recipe of your favorite cornbread
  • 2 eggs, beaten
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 tablespoon Poultry Seasoning
  • 1 Can of Cream of Celery Soup
  • 1 Can of Cream of Chicken Soup

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Method

Cook chicken in water to cover until very tender. Remove chicken, reserving broth. Cool slightly. Debone Chicken, discarding skin. Saute Onion and Celery until tender. Crumble Cornbread into very large bowl. Add onion and celery, eggs, salt, pepper, poultry seasoning, Cream of Celery Soup, and Cream of Chicken Soup. Mix thoroughly. Add as much reserved stock as cornbread will absorb (usually about 3-4 cups). Mixture should be very loose. Place half of the cornbread mixture in large Dutch oven. Layer chicken meat in then cover with remaining mixture. Bake approximately 1 hour at 350F, or until golden brown. Serve with Giblet Gravy: Cook heart, liver, gizzard and neck in about 2 cups of water. Cool, reserving this broth; chop heart, liver and gizzard into small bites. Debone neck, discarding skin. Add meat back to stock. Add a Can of Cream of Chicken Soup and reheat. Add salt and pepper to taste. Heat through.

 

Notes:

 

Number of Servings: 10

 

Submitted by: Teri Powdrill ()

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