Mama's Southern Style Chicken and Dressing

From: Kristie Leigh Maguire

My mother has made this recipe for Christmas and Thanksgiving for many, many years.

It is one of the best dressing recipes I have ever tasted. She is an old-fashioned cook who

very seldom measures anything. She just adds a pinch of this and a pinch of that. I have

tried to duplicate her recipe with accurate measures.

rounds of cornbread (recipe below)

-4 chicken breasts

cans cream of chicken soup

-3 cans chicken broth

cups corn flakes, crushed

cups crackers, crushed

Creole seasoning (preferably Tony Cachere’s)

Salt and pepper

bunches green onions, chopped

large onion, chopped

-3 celery stalks, chopped

cup milk

medium to large apple, diced finely

-3 eggs, hardboiled

Make 2 pans of cornbread in round cast iron skillet. Remove from skillet and set aside.

Boil chicken breasts in water seasoned with salt and pepper. If water level starts

becoming low, add more water as chicken cooks. When chicken is almost done, add 2

cans cream of chicken soup and 2 or 3 cans chicken broth to the water and chicken.

Simmer on low heat.

Crumble the cornbread into a large bowl. Add corn flakes and crackers. Season with

black pepper, salt, and Tony Chachere's Creole Seasoning (not too much of this as it is

quite spicy and hot). Mix and set aside.

Sauté green onions, onion and celery in melted butter until tender.

Add the sautéed ingredients to the crumbled cornbread mixture and toss together to mix.

(Reserve approximately 1/3 cup of the sautéed ingredients for the giblet gravy.)

Remove cooked chicken from broth mixture and set aside. Slowly add the chicken broth

mixture to the cornbread mixture and mix together. The cornbread and chicken broth

mixture should be of a slightly soupy consistency – it may not be necessary to use all of

the chicken broth mixture. (Reserve at least 1 cup of the chicken broth mixture for the

giblet gravy.) Add 1 cup milk to the cornbread and broth mixture and stir.

Now We're Cooking