Tuesday, December 22, 2009

Family Dressing Recipe

Okay here it is...the world's best dressing recipe for the holidays! LOL If any of you give it a try, let me know how it works out:

Chicken and Dressing Recipe:


(created over the years by Jeannine, Charmaine, etc.)

Transcribed by Tammy Jordan Sikes 11/26/97


Take 2 hens with giblets (remove giblets and defrost). Wash hens and put them along with the giblets in a large roasting pan (preferably not flat on bottom - if it is flat, put foil in bottom so hens won’t stick). Fill the pan with water about 1/3 to 1/2 full (this will be your broth). Add 2-3 Tablespoons of salt and cover the tops of the chickens with foil so they don’t brown too quickly. Put the lid on and bake at 300 degrees for about 5 hours until golden brown.


Boil 6 eggs. (Bring eggs and water in a saucepan to a boil, then cover and remove from heat. In 18 minutes they will be ready.)


In a saucepan, mix 3 cups of chopped celery and 2 cups of chopped onion and enough of the broth you made to cover it. Cook until tender.


Broil 8 pieces of toast, crispy. Make 2 pans of Gladiola yellow mix cornbread. Add the toast and 2 pans of cornbread to a box of Stove Top chicken flavor dressing.


Grease a 9.5 x 14 x 2 pan or a 10.5” x 12/5”.


Check your broth and remove the giblets (neck bones, livers, etc. check for bones and remove any from your broth.)


Put aside 2 cups of broth for the giblet gravy. Slice 2 boiled eggs into that broth for the gravy. Dice up the remaining 4 eggs into the cornbread/dry ingredients mixture. Pour the celery/onion mixture in with the cornbread mixture. Add broth to the mixture. It will usually take all the remaining broth. You could add a little water if you didn’t have enough broth, but if you filled the pan 1/2 full of water you’ll have plenty.


Add 1 can cream of chicken soup. Salt and pepper the mixture to taste. Everything in this is basically already done.


Take out a couple of spoonfuls and put into your giblet gravy. Once the gravy is not hot, add a little milk to thicken it.


Pour the remaining mixture into the greased pan and bake at 350 for 45 minutes to an hour until it is golden brown and bubbly.


Ingredients:

2 hens with giblets

6 eggs

3 cups celery

2 cups onions

8 pieces of bread

2 packs Gladiola yellow cornbread mix

1 box Stove Top chicken flavor stuffing

1 can cream of chicken soup


Why hens and not turkey you might ask? Hens are much richer and make a far better broth. You can still cook a turkey separately if you like and serve it as well. We usually just eat the two hens and sometimes add a small ham. Good luck!

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