Chicken Corn Bread Dressing |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Even though Mom passed away years ago, her wonderful corn bread dressing lives on each year at Christmas dinner. It just wouldn't be the same holiday without it! Ingredients:
1 broiler/fryer chicken (3 to 3-1/2 pounds) |
2-1/2 quarts water |
2 to 3 celery ribs with leaves |
1 large onion, cut into chunks |
dressing: |
4 celery ribs, chopped |
2 small onions, chopped |
1/2 cup butter |
1 teaspoon salt |
1/4 teaspoon rubbed sage |
1/4 teaspoon pepper |
1/8 teaspoon cayenne pepper |
6 cups crumbled corn bread |
1 cup chopped green onions |
3/4 cup chopped pecans, toasted |
1/2 cup minced fresh parsley |
2 eggs, lightly beaten |
Directions:
1. Place chicken in a soup kettle. Add the water, celery and onion; bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until chicken is tender. Remove chicken from broth. Strain broth, discarding vegetables; set broth aside. When cool enough to handle, remove chicken from bones; dice and place in a large bowl.
2. In a large skillet, saute celery and onions in butter until tender; stir in salt, sage, pepper and cayenne. Add to chicken. Stir in the corn bread, green onions, pecans, parsley and eggs. Add 1-1/4 to 1-1/2 cups of reserved broth, stirring gently to mix. (Refrigerate remaining broth for another use.)
3. Transfer to greased 13-in. x 9-in. baking dish. Cover and bake at 325° for 45 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 160°. Yield: 12 servings.
|
|