You have to have chicken and dressing at Thanksgiving. This recipe is my Mom's; I know I'm favoring her, but its the best dressing hands down. I cut this recipe in half, but the recipe I'm giving you will serve 10 to 12 people. After you taste this, you'll never want to go back to stuffing. Theres a little secret to this recipe, I'll get to later.
Chicken and Dressing
2 big black iron skillet cornbread, Aunt Jemima cornmeal mix (2 cups to each skillet) Mix as directed, but add 3 eggs to each batch. (You can cook this a day ahead)
family size chicken thighs - boiled in water and 1 stick of butter
1 bunch celery, chopped, 1 onion, chopped, 1 stick of butter
6 eggs
1 teaspoon of salt and black pepper
2 teaspoons sage
2 tablespoons poultry season
Large box chicken broth
Cook cornbread as directed above.
Boil your chicken with water and 1 stick of butter.
Cut your vegetables up.
After your chicken has cooked, remove from water to cool. Add your celery and onions; adding another stick of butter. Cook until soften.
In over size mixing bowl, crumble your cornbread.
De-bone and shred your chicken; adding to cornbread.
Pour your celery, onion mixture with the juices on top.
Add 6 eggs and your seasonings. Mix all together. Ready for your secret? Add chicken broth, just a little at a time; stirring until it shakes like jello. That is what makes it so moist and tasty. Pour into baking dish, cover, and refrigerate over night. I actually have two secrets. Letting it set overnight, gives it a chance to mix all the flavors together.
The next morning, preheat your oven to 350 degrees, and cook three hours not covered.
Be Sweet and Stay Sweet!
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