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Monday, November 21, 2011


Our son, Brent, is a nurse and some years he has had to work on Thanksgiving, so we began having our Thanksgiving meal on the Sunday before Thanksgiving.  Yesterday, we had our family meal of Smoked Turkey, Chicken & Dressing, Homemade Dumplings, Chicken & Rice, White Peas, Sweet Potato Casserole, Candied Yams, Yeast Rolls, Pecan Pie, Peanut Butter Pie, and Pecan Roll.  I have shared all of these recipes during the past months on my blog.  Today, I will share my mother-in-law's dressing recipe and homemade dumpling recipe with you again.  I am so thankful she taught me how to make dressing and dumplings.  Mrs. Othell Herring not only taught me how to cook but she also taught me a lot about life.  I was so fortunate to have her for a mother-in-law.

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

Stir corn meal, buttermilk, and water together.  Spray a large iron skillet with Pam Spray.  Add 1 Tbsp. of Crisco Shortening to the iron skillet.  Place iron skillet in oven to melt shortening.  Remove the skillet from the 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 in a very large bowl.  Pour 4 cups of chicken broth over the cornbread.  Use a potato masher to mash the cornbread.  Add chopped onion, 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.  Pour dressing into large baking dish.  Place pulled apart chicken pieces into dressing.  Bake at 400 degrees for 1 1/2 to 2 hrs.  You will want the dressing to be golden brown around the edges. 

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 need to cook your dressing in a large deep baking dish.  Dressing heats well as a leftover, too.

                                                  Homemade Dumplings

5 1/2 cups cups Martha White self-rising flour
2 cups of water
1 Tbsp. salt

Sift flour into a large deep bowl.  Add water and salt.  Use your hands to mix together.  You want the dough to be smooth and not sticky.  You may have to sprinkle a little more flour on the dough to get the consistency that you want.

I spread a cup or two on my granite island.  I place the dough in the middle of the island and use my hands to flatten the dough.  I flour my rolling pin and then use the rolling pin to smooth out the dough in all directions as thin as possible.  You are not ready to cut into dumplings. 

I cover the surface of my jellyroll pan with Press 'N Seal.

I cut long strips from top to bottom.  I then cut long strips from side to side.  The cut dumplings are now ready to go on the jellyroll pan.  I do a single layer and then tear off another piece of Press 'N Seal.  I continue this process until all dumplings are on the jellyroll pan.  I securely cover the top of the pan and place the dumplings into the freezer.  They will keep until I am ready to cook them.  I usually have 3 layers and each layer is one cooking for us.  If we have company, I will cook more.

To cook:  If you want chicken and dumplings, cook chicken breasts with skin on for a richer flavor.  Add 1 tsp. of salt and 1/2 tsp. of black pepper.  Cook chicken for an hour.  Remove chicken from broth.  Remove skin and discard.  Tear chicken apart and return to chicken broth.  Add one can of Cream of Chicken Soup.  Bring chicken broth to a boil.  Add a layer of frozen dumplings.  Do not stir.  Cook dumplings for 5 min.  Gently move dumplings around with a wooden spoon during the cooking process.

For garden pea dumplings, make your broth with a 15 oz. can of Lesueur sweet peas and the addition of 4 more canfuls of water.  Add 1 tsp. salt, 1/2 tsp. black pepper, and 1 Tbsp. corn oil.  Bring broth to a boil.  Add a layer of frozen dumplings.  Do not stir.  Cook dumplings for 5 min.  Gently move dumplings around with a wooden spoon during the cooking process.

Chicken & Rice - 11/14/11 on blog

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