Have you ever made a homemade Cornbread Dressing?
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100 year old Chicken and Dressing Recipe
This is an Old Fashioned Cornbread Dressing Recipe. My granny used her old biscuits and a pone of cornbread in her dressing. She didn't use canned soups and she made a giblet gravy to go with it. Both full recipes are at the bottom of this description post.
Chicken -N- Dressing Tips: Make this a day ahead of big event. You can leave it in a boiler with a lid on it in refrigerator. Get it out the next day warm it on the stove just to Luke warm. You must mix it up before baking because the spices will float to the top in the refrigerator. I do recommend making it a day ahead, because it is a day long ordeal which you do not need on turkey day. If you make ahead do not put all the chicken in the dressing, save some to garnish the top of dressing before cooking, it is just prettier this way. Preferably the white meat placed into the dressing with about ¾” sticking up for browning. Do not make gravy a day ahead.
Thanks so much for watching this video and for watching Collard Valley Cooks! Please share our information with your friends and family.
Chris & Tammy Nichols
Thanks so much for watching this video and for watching Collard Valley Cooks! Please share our information with your friends and family.
Chris & Tammy Nichols
Granny's Chicken & Dressing
This recipe is in our Volume Two Cookbook
Preheat oven to 350 degrees:
MELT 1 STICK SALTED BUTTER IN LARGE BOWL
THEN ADD: 1 CUP CHOPPED CELERY (FINE)
1 LARGE ONION CHOPPED
2 RAW EGGS
ONE 2-CUP CORNBREAD RECIPE (BAKED & CRUMBLED)
4-5 HOMEMADE BISCUITS (CRUMBLE AND TOAST)
1 TSP. SAGE
4 CUPS CHICKEN STOCK (BOIL A FRYER CHICKEN, DON’T USE CANNED)
1/2 TSP. SALT
1/2 TSP. PEPPER
Mix well. Spray a 13x9 cake pan. Bake at 350 degrees until set. Takes at least 1 hour. Serve with Granny’s Giblet Gravy pg. 94! Serves 12.
Crunchy Cornbread
2 CUPS BUTTERMILK CORNMEAL (SELF-RISING)
6 TBSP. SALTED BUTTER OR MARGARINE -MELTED
1 1/2 CUPS WHOLE BUTTERMILK
1/4 CUP CORN OIL
1 RAW EGG
MELT 1 STICK SALTED BUTTER IN LARGE BOWL
THEN ADD: 1 CUP CHOPPED CELERY (FINE)
1 LARGE ONION CHOPPED
2 RAW EGGS
ONE 2-CUP CORNBREAD RECIPE (BAKED & CRUMBLED)
4-5 HOMEMADE BISCUITS (CRUMBLE AND TOAST)
1 TSP. SAGE
4 CUPS CHICKEN STOCK (BOIL A FRYER CHICKEN, DON’T USE CANNED)
1/2 TSP. SALT
1/2 TSP. PEPPER
Mix well. Spray a 13x9 cake pan. Bake at 350 degrees until set. Takes at least 1 hour. Serve with Granny’s Giblet Gravy pg. 94! Serves 12.
Crunchy Cornbread
2 CUPS BUTTERMILK CORNMEAL (SELF-RISING)
6 TBSP. SALTED BUTTER OR MARGARINE -MELTED
1 1/2 CUPS WHOLE BUTTERMILK
1/4 CUP CORN OIL
1 RAW EGG
Rights: This recipe has a copyright in our Cookbook. You are allowed to use it for personal use only.
