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Cornbread Dressing with ChickenMain Dishes & Casseroles
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Submitted by Maw Maw Mingie
on Friday, November 29, 2002
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| Makes: | 8 servings |
| Prep Time: | 2 hours, 0 minutes |
| Cook Time: | 20 minutes |
| Ready In: | 2 hours, 20 minutes |
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An old fashion classic cornbread dressing. |
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| Ingredients |
| 1 chicken fryer skinned and chicken liver |
1 onion |
| 1 bell pepper |
4 shallots |
| 3 stalks celery |
2 chicken bouillion cubes |
| 1 prepared cornbread recipe |
3 boiled eggs chopped |
| salt and pepper to taste or use Tony's Creole Seasonings |
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| | | Directions | Remove the skin and fat from the chicken or parts. In a large soup pot, add water and boil until the chicken falls apart. While it is boiling add the onions, bell pepper, celery and shallots to the pot. You may have to add some water as the chicken boils. Once the chicken falls apart, remove the bones and shred the meat. Have enough water to make it soupy then add the bouillion cubes and the chicken livers mashed. Blend well.
Make a regular cornbread (no sugar) in a 9X13 pan. Once it is baked, scoop out the cornbread leaving the rim and the bottom of the pan intact. This will be the crust for your dressing. Boil 3 eggs. Leftover stock from your baked turkey can be used enhance your chicken stock. Mix with the chicken and the crumbled cornbread, adding the chopped eggs last. Season to taste. The dressing mix will be moist before baking in the oven. Pour back into the cornbread shell and bake 15 to 20 minutes in a 400 degree hot oven. |
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