Chicken & Dressing

Name: Chicken & Dressing
Ingredients: 1 package Cornbread; 1 whole Chicken; 2 whole Onions; 1/2 bunches Celery; 3 cloves Garlic; 2 whole Bell Peppers; 4 whole Eggs; 1 package Pepperidge Farm Stuffing Mix - Herb; 1 Tablespoon Sage; 1/2 Tablespoons Salt; 1 Tablespoon Pepper; _____; FOR THE GRAVY:; 1 stick Butter; Flour; Leftover Chicken Broth; Turkey Parts; 1 whole Boiled Egg; 1/2 teaspoons Sage; Celery Salt Or Poultry Seasoning

20 ingredients

4 steps

Ingredients

1 package Cornbread
1 whole Chicken
2 whole Onions
1/2 bunches Celery
3 cloves Garlic
2 whole Bell Peppers
4 whole Eggs
1 package Pepperidge Farm Stuffing Mix - Herb
1 Tablespoon Sage
1/2 Tablespoons Salt
1 Tablespoon Pepper
_____
FOR THE GRAVY:
1 stick Butter
Flour
Leftover Chicken Broth
Turkey Parts
1 whole Boiled Egg
1/2 teaspoons Sage
Celery Salt Or Poultry Seasoning

Directions

1

Cook the corn bread and boil the chicken the day before you make the dressing. Shred the chicken and put in a re-sealable bag. Save chicken broth and cool in the refrigerator overnight.
2

Skim fat off the top of the broth. Chop/process onions, celery, garlic, and bell peppers. Saute vegetables. Crumble up cornbread and put in a casserole dish. Beat eggs. Add stuffing mix, vegetables, chicken, eggs, sage, salt, and pepper. Stir together. Mix in enough chicken broth to saturate stuffing. Bake for 1 to 1 1/2 hours at 350F, until golden brown.
3

To make the gravy, melt a stick of butter. Add in enough flour to make a thick paste. Add chicken broth. Chop up turkey parts and add. Chop boiled egg and add. Add sage. Season with salt and pepper to taste. (You can also use celery salt or poultry seasoning.)
4

Change it up by adding: sausage, mushrooms, Cajun seasoning, bacon, jalapenos, rice, spinach, artichokes, apples, cranberries, thyme, parsley, or pecans.