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The Family recipe for Chicken and Dressing

This is one of my all time favorite foods and it is a must for the holidays.  My favorite meal of the year is Thanksgiving and we have had this dish for as long as I can remember.

 

Our family has modified this dressing over the years.  Mama still uses the chicken parts for gravy, my sister makes a crock pot version that is fantastic and this is my own interpretation.  Familiar, yet slightly different.

 

I love this meal in an iron skillet so this year I am using a new Lodge iron pan and it worked beautifully.

 

 

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Chicken and Dressing


  • Author: Lilleth

Description

This recipe starts with a quality chicken stock.  My absolute favorite stock is a Germany brand of dry chicken stock but I haven’t been able to go to Germany in 2 years (thank you again Covid).  So you just have to use what you have locally or make your own.  My second choice is Knorr and I add my own spices to deepen the flavor.  I add a bit of salt, pepper, cumin, turmeric, garlic salt and throw in some sautéed onion, celery, garlic and carrot.

 

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Ingredients

Scale

Cornbread, crumbled (I use about 3/4 of a large iron skillet). You can add more if the mixture is too wet

23 bone in chicken breasts, boiled or baked with herbs, removed from the bone and shredded

2 or so cups of chicken stock (I make extra just in case I need it and add more if the mix is too dry)

2 cans of cream of chicken soup

2 boiled eggs, chopped

2 raw eggs

1 yellow onion chopped

Salt flakes to taste

Freshly ground black pepper to taste

Sage to taste, I start with a tablespoon and add until I get the perfect taste for my palate

Pinch of turmeric


Instructions

Pre-heat oven to 350 degrees.

 

Add all ingredients, except the raw egg, to a large mixing bowl and taste for flavor.  I add extra salt, pepper and sage as needed.

 

I like a soupy mixture so the dressing doesn’t get dry with cooking.  It should not have standing liquid on top or sides but should be relatively wet.

 

Add an iron skillet with a couple of tablespoons vegetable oil to the oven to heat.

 

Once you have the right sage and spice for your taste, add a couple of raw eggs and mix.

 

Add mixture to the hot iron skillet.

 

Bake at 350 F for about an hour depending on how soft or crunchy you like your dressing.  I like to cook mine uncovered but if it starts to brown too much on the top you can tent with foil.

 

Notes

I have found that many of us have very different tastes when it comes to sage so go slowly and taste often before adding the raw eggs.  Keep in mind that the sage flavor will be a bit stronger when cooked than before cooking.

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