Best Southern Chicken Dressing Recipes

SOUTHERN CHICKEN CORNBREAD DRESSING

Steps:

• 1. Make your Cornbread first. Preheat oven to 425. Put shortening in a cast iron skillet, heat on stove top until melted. In large bowl, mix one egg, 2 cups cornmeal, 1 1/4 cup milk, 1/4 cup vegetable oil, mix and place carefully in skillet. Cook 25-30 minutes until toothpick in center comes out clean.
• 2. Boil chicken until completely cooked. Peel chicken off bone after it cools, keep the left over juice.
• 3. In a large pan, crumble your cornbread. Add in finely chopped onions, sage, salt and pepper (to taste), 6 eggs, and peeled chicken. Slowly begin adding in leftover broth mixing and adding more broth until you can press your hand on top of mixture and it feels moist, but not overly soupy. (hint I keep a box of stove top on hand in case I overly fill with broth to bring back texture).
• 4. Place in oven at 350 degrees for 45 minutes.

SOUTHERN BUTTERMILK CORNBREAD CHICKEN & DRESSING

Steps:

• Obviously, cook the cornbread and biscuits first, then crumble. Add chicken and remaining ingredients. I usually mix this in a huge gumbo pot, then pour it into the pan, simply because it's easier to mix and the largest bowl I have isn't big enough to hold it. Bake it at 400 degrees for about 45 minutes to an hour. Don't let it get to brown around the edges or too dry in the center.

TURKEY/CHICKEN AND DRESSING SOUTHERN STYLE W/ GIBLET GRAVY

Steps:

• TURKEY or BAKING HEN:
• The night before making dressing bake corn bread,let set out all night,crumbled in bowl,to dry out.Pinch white bread in about quarter size pieces(the whole loaf)add to corn bread.You can cut off crust if you want,but it will disappear when it is all mixed up.
• In the morning wash you turkey inside and out then pat dry. Rub him with 1 stick soften butter,breast side and back side, then loosen the skin on breast and slide left over butter under both sides of breast.Take 1/2 stick butter and put in cavity of turkey.Salt and pepper turkey heavily.
• wrap turkey in heavy duty tin foil,put in a deep baking pan then cover pan with tin foil.
• Bake on 350 according to directions on turkey for weight. Take out 1 hour early if you want to stuff your bird.
• DRESSING:
• Saute onions and celery in 2 tbls butter and 3 tbls olive oil until very tender,let cool.I chop mine in a food processer,I like the flavor but I don't like chunks of celery or onion.
• Mix corn bread and bread add 4 eggs mix,celery and onions mix,poultry seasoning,sage,creole seasoning mix. Add 1/2 of chicken stock mix.
• You want let your dressing set for a while,stirring every 20 to 30 min., add more stock if needed, as the bread soaks up the juice.
• When you take your turkey out of the oven take off the tin foil an very carefully dip out broth in dressing about 2 or 3 cups.You want it very moist but not soupy. Mix well.Add more sage or poultry seasoning if needed.
• Drain as much broth out of pan as you can if you are stuffing your turkey.Fill cavity of turkey,put the rest of dressing around turkey.Return turkey and dressing to oven uncovered.Bake on 350 for an hour, if turkey starts to get to brown tent tin foil over it.
• Giblet Gravy:
• Put your giblets in sauce pan,cover w/2cups water add 2 chicken bouillon cubes,4 tbls. butter,bring to boil,turn to simmer and let cook about 1 hour until giblets or done.While giblets cook boil 2 eggs,peel an chop.
• Take giblets out of broth and chop in small dice.If you don't want the giblets in your gravy discard.
• Put 4 tbls.of flour in bowl,add enough water to make a loose paste add to giblet broth while whisking as you add.You may have some lumps, just keep stirring they will disappear.Simmer until it thickens (if it gets to thick thin w/chicken broth or broth from turkey)Salt and pepper to taste. Turn off heat then add chopped eggs and giblets.

CORN DRESSING FOR SOUTHERN FRIED CHICKEN

Steps:

• In a medium saute pan over low heat, add the corn and the garlic and stir together until heated through. Put the corn mixture into a blender and finely chop. Add the buttermilk, ranch dressing and green onions to a large bowl. Stir in the corn mixture and serve over fried chicken.

SOUTHERN CHICKEN AND DRESSING

Steps:

• 1. Cut 2 of the celery stalks into halves, and two of the onions into quarters. Wash the chicken, add to a stockpot with water, celery, onions, salt and pepper. Fill with water and cover chicken 1-2 inches. Cook until very tender, approximately 45 minutes to an hour.
• 2. Remove chicken from stockpot and set aside to cool. Strain chicken stock and set aside. Discard celery and onions. Take all chicken off the bone and cut or tear into bite sized pieces. Set chicken aside for later.
• 3. Crumble cornbread, biscuits and saltine crackers in large mixing bowl. Chop remaining onion and celery and add to bread mixture. Add salt, pepper and sage to taste. Work in a stick of softened butter. Add chicken stock until mixture is almost a "soupy" consistency. Taste at this point and make any adjustments you'd like. Stir in beaten eggs and mix well. Gently fold in chicken pieces. If you stir too much, the chicken will come apart and you won't have lovely, moist bites of chicken.
• 4. Butter a 9x13 baking dish or pan, or coat with butter flavor non stick cooking spray. Pour dressing into pan. Bake at 325 degrees until light golden brown. Allow to cool. This step is necessary in order for the dressing to "set up."

SOUTHERN CHICKEN & DRESSING

Steps:

• Obviously, start by cooking the cornbread and biscuits then crumbling together. Add chicken and remaining ingredients and mix well. I usually mix it in a large gumbo pot because I don't have a bowl big enough to stir it without making a mess. Pour into a pan and place in the oven at 400 degrees and cook for about 45 minutes to an hour. You don't want it to be too dry, and you don't want the top and edges to be too brown.

SOUTHERN STYLE CHICKEN DRESSING

Steps:

• take about 8-10 pieces of chicken skinless, and all the fat off.boil til done.boil eggs til done.take already cooked biscuits and cornbread and crumble both up in a large pan.take chicken and eggs and cut that up and add to bread in the pan. while you do this take the chopped up onions and bellpepper and put in in the broth that you took the chicken out of.let it come to a simmer.add in your flavor of condenced soup to the pot.add all other ingredients to the pan. take the broth and pour a little at a time to the mix stirring ocasonally until you have a slight thickness bake in oven for 30-45 minutes until brown
• if u add to much broth just add some extra breads to the mix.or you can add some ready stuffing mix in the bag to it. if you see a little bit of a giggle when you put it in your baking pan then you have it just right.you don't have to grease your pan.