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CHICKEN & DRESSING & GIBLET GRAVY 
1 fryer, boiled & deboned
1 1/2 onion
5 celery pieces
3 qts. chicken broth
1 tbsp. baking powder
2 tbsp. oil
1 tbsp. poultry seasoning
2 tbsp. butter
1/4 c. water
6 slices bread
1 bell pepper
7 eggs (6 raw; 1 boiled)
2 1/2 c. cornmeal
1 tsp. salt
3/4 c. buttermilk
1 tbsp. sage
Black pepper
1 tbsp. cornstarch

First, in large cooking pot, cover chicken with water, sprinkle salt and pepper and boil until chicken is done. Next, mix cornmeal, baking powder, salt, 2 eggs and buttermilk. Mix well and pour into heated iron skillet. Cook 15 to 20 minutes at 400 degrees (or until lightly browned).

In extra large mixing bowl, 'dump' pan of cornbread. Soon as cornbread is cool enough, crumble in small pieces. Also crumble bread in with cornbread. Add sage, poultry seasoning, black pepper.

In blender, pour 1 cup broth, add 1 onion, 4 pieces of celery, 1/2 bell pepper and make a puree. Pour over cornbread mixture. With large spoon, begin mixing mixture, pour enough broth over mixture to make it 'smooth', but not too runny. Beat eggs with whisk, gradually add to cornbread mixture, stirring until well blended. Add butter and also mix well. (You can taste of mixture with fork and add more seasonings if you prefer.) In large baking dish, pour dressing mixture in pan, add pieces of boiled chicken and 'press' into dressing until you have used all of chicken, except giblets. Bake in oven at 325 degrees for 30 to 40 minutes.

While dressing is cooking, in medium saucepan, pour third quart of broth, add finely chopped 1/2 onion, chopped celery piece and chopped 1/2 bell pepper. Boil until vegetables are done. Chop up the gizzard and liver that's been boiled or if you prefer, chop up a small amount of chicken in the broth. Add boiled egg that has been mashed with a fork. Dissolve cornstarch in 1/4 cup water and add to mixture to thicken. Serve over dressing.

Serving Suggestion: Also serve gravy over mashed potatoes; serve cranberry sauce, cream cheese corn, green bean casserole and homemade hot rolls! (Of course, at Thanksgiving and Christmas, you'll have many other dishes also!) If you prefer to use turkey - bake whole turkey and bake dressing in separate pan or stuff part of dressing inside turkey. Serves 6 to 8.

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