Cornbread Dressing with Chicken2002-11-29
- Course: Main Dishes
- Yield : 8
- Servings : 8
- Prep Time : 2:0 h
- Cook Time : 20m
- Ready In : 2:20 h
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An old-fashioned cornbread dressing.
- 1 chicken fryer
- 1 chicken liver (mashed)
- 1 onion
- 1 bell pepper
- 4 shallots
- 3 stalks celery
- 2 chicken bouillon cubes
- 1 package cornbread
- 3 boiled eggs, chopped
- Salt and pepper to taste (or use Tony's Creole Seasonings)
Remove the skin and fat from the chicken.
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 meat starts to fall off the bone, remove the chicken from the pot and shred the meat off the bones. Add the chicken meat back into the pot, along with enough water to make it slightly soupy, and then add the bouillon cubes and the mashed chicken liver. Stir and continue to cook together until all ingredients are blended.
Make a regular cornbread (no sugar) in a 9x13 pan. Once baked, scoop out the cornbread leaving the rim and the bottom intact in the pan, this will be the crust for your dressing. Reserve the scooped out cornbread. Preheat oven to 400 degrees Fahrenheit.
Mix the chicken mixture and the crumbled cornbread, adding the chopped eggs last. Season to taste. The dressing mix should be moist. Pour back into the cornbread shell and bake for 15 to 20 minutes.