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I make this every year....Thanksgiving and Christmas. I also put oysters in mine.
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I put oysters in mine too. Or I should say DH puts them in mine for me. I can't tutch them with out my hands breaking out in a rash. I make two batches of dressing, one with and one without. DH complained very loudly about the price of fresh oysters this year.
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Originally Posted by Annaleehunter
I never wrote it down and get nervous every year. This is what I remember:
Boil whole chicken, then bone and tear chicken into lg pieces Saute celery and onion in butter Crumble cornbread and white bread (I dry the white bread overnight by leaving out) Add chicken and enough of the stock it was boiled in to make it super moist Add equal parts of poultry seasoning and sage Add celery, onions and the butter used to saute them in Add 2 eggs, then roll up your sleeves, wash your hands and forearms and mix, mix mix! Cook in oven at 350 until top is dry, golden brown and delicious! Does this sound right to those of you that make this type of dressing? Sounds just like mine except I add 4 hard boiled chopped up eggs to it before cooking and I was raised in South Texas and have always cooked Southern style :D :thumbup: |
Don't forget the black pepper!!
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This sounds exactly like what I make. You can also put in some chopped water chestnuts for a little crunch. My hubby and doesn't like them so I leave them out, but my MIL used them. I love the old fashioned cornbread dressing. SO GOOD
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That's the basic recipe. I use shortcuts. I buy onion and celery chopped in the freezer section and add it to my cornbread before baking. I add a package of dry bread stuffing to the cornbread, use canned chicken broth and lots of eggs. Sage, salt and pepper and diced hard boiled eggs. Bake until set but not firm. I rarely mix/chop/pat food with my bare hands. I keep boxes of disposable gloves in my kitchen and use them.
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Originally Posted by Annaleehunter
I never wrote it down and get nervous every year. This is what I remember:
Boil whole chicken, then bone and tear chicken into lg pieces Saute celery and onion in butter Crumble cornbread and white bread (I dry the white bread overnight by leaving out) Add chicken and enough of the stock it was boiled in to make it super moist Add equal parts of poultry seasoning and sage Add celery, onions and the butter used to saute them in Add 2 eggs, then roll up your sleeves, wash your hands and forearms and mix, mix mix! Cook in oven at 350 until top is dry, golden brown and delicious! Does this sound right to those of you that make this type of dressing? |
I make this every year.
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