This recipe has been handed down from generation to generation and I am happy to share it with you. Because there is NOTHING like a handed down recipe. There’s a reason it’s been handed down because it’s DELICIOUS!
Old Fashioned Chicken and Cornbread Dressing Recipe
5 pound whole chicken
1 large onion, cut in half
1 garlic bulb, cut in half
salt to taste
Place all the above ingredients into a large stock pot and cover with water. NOTE: There is no need to peel the onion of the garlic since it will all be discarded. Bring to a boil, turn down temperature and simmer for 1 hour. Remove chicken from the broth to cool. Strain vegetables from broth and set aside.
1 – 8×8 pan of baked corn bread, broken up into small pieces
1 can grands biscuits, baked plus 2 more biscuits or add a couple of slices of bread, pulled into bite size pieces
6 eggs, slightly beaten
1 cup celery, chopped
1 cup onion, chopped
1 tablespoon sage
2 teaspoons salt
1 teaspoon pepper
5 cup stock
Preheat oven to 350 degrees.
In a VERY large bowl combine all the above ingredients and mix. Pour into a 9×13 baking dish. Bake 1 hour or until when a knife is inserted into the center it comes out clean.
LEFTOVER STOCK CHICKEN GRAVY
3 cups (leftover) chicken stock
1/4 cup plus 2 tablespoons flour
salt and pepper to taste
Whisk into cooled chicken stock the flour until creamy. Boil on low until the gravy thickens. Salt and pepper to taste. This is a LBC original!