Boil chicken breasts. Take meat off the bones.
Mix with broth. Add chicken soup. Cook cornbread recipe for cornbread. Add 1 egg, cornmeal and buttermilk; mix together. Cook at 350\u00b0 until done.
Mix with 2 pieces of toasted bread, 4 eggs, poultry seasoning, sage, onion, salt and pepper to taste.
Cook on high for 30 minutes, then cook in crock-pot on low for 4 to 5 hours.
Crumble cornbread and sliced bread or dinner
Prepare dressing. Heat oil in a large
ave broth.
Debone chicken.
Crumble cornbread and biscuits (real fine
Cook hen in large stock pot with about 3 quarts water and 1/2 stick margarine.
Add more water as needed.
When chicken is getting tender and liquid has reduced to about half, add the two cans of broth.
Bring back to a boil and cook about 15 minutes longer.
Remove cooked chicken (reserving broth).
Stir in cream of chicken soup until well blended.
Debone chicken and set aside. Place 2 tablespoons margarine in skillet, add onions and celery, saute.
While chicken cooks make cornbread.
nd add to my favorite dressing recipe alog with some of the
Make up one recipe of cornbread and bake.
Boil 4 to 6 pieces chicken in water until tender.
Take off bone.
Save broth.
Cut up onions and celery.
Boil in small amount of water until tender or cook in microwave with small amount of water about 8 minutes or so. Beat eggs well.
Add broth to breads to soften.
Add all ingredients together.
Grease a large baking dish with butter or spray with Pam.
Bake at 350\u00b0 until brown and knife comes out clean.
Halve recipe to make smaller amount.
he melted butter into the cornbread stuffing and set aside. In
Bake Homestead Yellow Cornbread (see recipe in this cookbook), crumble when cool in a 2-quart bowl.
Lightly brown onions and celery in margarine or butter.
Add eggs, pepper and poultry seasoning to the crumbled cornbread.
Add the onions and celery. Add chicken or turkey stock.
Stir and pour into a well-greased pan (6 or 8-inch square).
Bake at 350\u00b0 for 30 minutes or browned to your liking.
Crumble cornbread.
Add bread cubes and rice.
Saute onions and celery in margarine until tender.
Add to cornbread mixture. Add beaten eggs, boiled eggs and margarine.
Add spices and soup. Add pecans last.
If dressing is too dry, add either bouillon or water to moisten.
Bake at 350\u00b0 for 45 minutes (don't overcook). Dressing should be quite moist when done.
Remove chicken from bone and cut into chunks.
Place 1/2 chicken in greased baking dish.
Spread with half of the chopped onion and half of dressing mixture.
Combine both cans of soup and broth or water.
Pour 1/2 soup mixture over dressing, then repeat layers with remaining chicken, dressing and soup.
Bake at 350\u00b0 for 45 minutes.
To prepare chicken, pour lime juice and tequila
Finely chop vegetables and cook with sage, poultry seasoning and thyme in melted butter until tender, about 10 minute in large saucepan.
Combine cooked,crumbled cornbread, dried stuffing mix and cooked, finely chopped giblets in large mixing bowl.
Stir in chicken broth (add broth as needed)and cooked vegetable mixture and mix well. Season the dressing with cayenne pepper, salt & pepper to taste. Stir in raw egg.
Pour dressing in large pan. Bake at 400 degrees for 25-30 minute until lightly brown.
Yields 12-15 servings.
Break cornbread and white bread into small pieces; add other dry ingredients, then add eggs and onion.
Mash with potato masher. Add gradually 2 1/2 cups of hot broth and cream of chicken soup. If this is not enough, add more.
The amount of cornbread will make a difference.
Also, you will need to debone your chicken or turkey and place it in your mixture at this time.
Stir well, then cook at low temperature until done (about 350\u00b0).
Crumble cornbread and a little bread together.
Mix in sage, celery, onion, oysters, water chestnuts and giblets (add a few giblets, no liquid, and save rest and liquid for use in gravy). Pour chicken broth over and mix.
Pour 1 stick melted margarine over mixture and mix.
Can add more butter if needed (more butter, fluffier and more moist).
Bake at 350\u00b0 in a large shallow pan until brown on top.
This is Gary's Mom's Thanksgiving dressing!
Make cornbread according to recipe. Make roux (oil, flour and onions). Add mushroom soup. Boil giblets and grind (save broth to mix with cornbread and seasonings) until soft. Salt and pepper to taste. Add egg, parsley and garlic. Bake in greased casserole dish at 375\u00b0 for 35 minutes.
Crumble cornbread and white bread.
Add celery, onion, cream of chicken soup, sage and eggs.
Pour hot broth over all and stir. Bake at 350\u00b0 for 1 hour.
Partly cook onion and celery in broth.
In a large bowl crumble cornbread and light bread.
Add seasonings.
Add cooked onion and celery and enough broth to make a medium consistency. Add the chopped eggs and chicken, mix real good.
Bake at 350\u00b0 until firm, but soft.
Barbecue Chicken:
Rinse chicken halves in
Make cornbread and crumble with toast.
Mix green onions and celery; cook in small amount of water until tender.
Add celery and onion mix, eggs and butter to cornbread.
Use enough broth to moisten; salt and pepper to taste.
Heat, uncovered, 30 minutes at 375\u00b0.