Old Fashioned Chicken and Dressing
I love Old Fashioned Chicken and Dressing. There is a certain time of the year when that is one of the recipes that I crave. My Grandmother would make this recipe for a Sunday dinner and you could smell it cooking all over the house. This is a very simple recipe and can be made ahead of time or frozen after baking. It is a delicious family recipe that says, warm, cozy and lots of love.
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How To Make Old Fashioned Chicken and Dressing
I like to use my Roasted Chicken Recipe, however you can use a rotisserie chicken in the recipe as an option.
I like to use my own Old Fashioned Buttermilk Cornbread Recipe, however you may use a cornbread mix as an option.
Add the chopped celery and onions to the cornbread mix.
Pour the corn bread batter into a 12 inch oiled iron skillet.
Bake the cornbread according to the
cornbread recipe you are using.
Turn the cornbread out of the skillet and let it cool completely.
Crumble the cooled cornbread into a large mixing bowl.
Add the chopped chicken, torn white bread,
poultry seasoning, sage, salt and pepper.
Toss and stir together until it is mixed well.
Add the eggs and mix well.
Let the chicken and dressing cool for 5 minutes before serving.
Recipe
Its time to serve the chicken and dressing!
We are serving the Chicken and Dressing with some great chicken gravy, Cranberry Relish Sweet and Spicy, and our Home Canned Green Beans.
This is a great recipe and meal any time of the year. We especially enjoy these favorites in the fall when we gather together with friends and family to make memories of wonderful food.
Hope you have a fantastic week and thanks so much for stopping by to spend time with us today. Please come back to see us real soon!
Peace and Joy
Miz Helen
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This looks so delicious - I can smell the oven baking away and feel the warmth. What a good memory for you!
ReplyDeleteHi Gina,
DeleteThanks so much, it is a wonderful recipe and memory. You have a great week and happy cooking!
Miz Helen
Delicious!!!
ReplyDeleteThanks so much for stopping by and checking out my recipe, I appreciate it!
DeleteHappy Cooking Susan!
Miz Helen
That sounds delicious!
ReplyDeleteHi Joanne,
DeleteThanks so much, it is one of my favorites. Thanks for stopping by and you have a great week.
Happy Cooking,
Miz Helen
When you cook ahead then freeze, when should you take it out of freezer. And how do you reheat? TIA
ReplyDeleteTo re-heat after freezing: Allow the the casserole to defrost in the refrigerator overnight. Drizzle 1/2 to 1 cup of chicken broth on top of the dressing to ensure it does not dry out in reheating. Bake at 350 degrees for about 20 to 30 minutes until warmed through. If it is getting to brown, just cover with a foil tent. Thanks so much for stopping by and I sure hope you enjoy the recipe. Happy cooking!
DeleteMiz Helen
This looks absolutely delicious! I've never made anything similar to this, and I will be trying it, for sure! I'm happy to tell you I'll be featuring this post today at Thursday Favorite Things. :)
ReplyDelete