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Monday, April 18, 2011

Chicken & Dressing

Easter is next weekend and I always try to have my dumplings and dressing made ahead of time for holidays.  Last weekend, I made dumplings and this past weekend I made chicken and dressing and put it in the freezer.  I will take the pan of dressing out of the freezer on Saturday evening and place it in the refrigerator to thaw, so that it will be ready to cook on Easter.  We will be having smoked turkey, chicken and dressing, garden pea dumplings, white peas, yeast rolls, layered salad, and an Easter Coconut Cake.  I am fortunate to have two dressing recipes that I love, my mother's recipe and my mother-in-law's recipe.  I am sharing with you today my mother-in-law's recipe and it's the one that I make for my family.  I will share my mother's recipe with you at a later date.  Our Mothers always blessed us with a bountiful table of delicious food with an invitation to all of their children, grandchildren, and great-grandchildren to come celebrate Easter, Thanksgiving, and Christmas at their homes.  Sometimes it meant eating twice but we did what we had to do to make everyone happy!     

                                                         Chicken & Dressing 

4 chicken breasts with skin

Boil chicken in a large pot for one hour.  Remove chicken from pot.  Remove the skin and discard.  Save chicken broth.   Once the chicken has cooled, I pull the chicken apart.  When I am ready to add the chicken to the dressing, I add several pulled apart pieces of chicken together, so that each person has a serving of chicken with their serving of dressing. 

6 cups Martha White self-rising corn meal
3 cups buttermilk
1 cup water

Stir corn meal, buttermilk, and water together.  Spray a large iron skillet with Pam Spray.  Add 1 Tbsp. of Crisco Shortening to iron skillet.  Place iron skillet in oven to melt shortening.  Remove skillet from oven after the shortening melts.  Pour corn meal mixture into skillet and bake at 400 degrees for 40 min. or until light brown. 

6 cups chicken broth
2 large onions, chopped
2 tsp. black pepper
1 Tbsp. salt
2 cans of Cream of Celery Soup
2 cans of Cream of Chicken Soup
1 canful of water
3 Tbsp. cooking oil
6 eggs, beaten

Place the baked cornbread into a very large bowl.  Pour 4 cups of chicken broth over cornbread.  Use a potato masher to mash the cornbread.    Add chopped onions, black pepper, salt, soups, 2 cups chicken broth, and water.  Stir until all ingredients are blended together.  Add cooking oil and beaten eggs.  Stir again until well blended.   Spray a large deep baking dish with Pam Spray before adding dressing.  Place pulled apart chicken pieces into dressing.    Bake at 400 degrees for 2 hrs.

I always pour our dressing into two 10 X 12 disposable foil pans, so that we will have two occasions to have dressing.  For a family larger than ours, you will cook your dressing in a large deep baking dish.  Dressing heats well as a leftover, too.

1 comment:

  1. how good is chicken and dressing!!!!?? I don't know that I have ever eaten yours, but I'll try your recipe next time, and YES, I can and DO cook chicken and dressing!

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