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Recipes

Mama's Chicken Dressing

chicken and dressing.webp

Meat from 1 whole baked chicken torn into small pieces. (You will likely only use half of the chicken for this recipe)


Crisco for greasing skillet

 

425 degrees 45-50 minutes baking time

 

Season whole chicken generously with salt and pepper and place into baking pan with 1cut up onion and 1-2 stalks celery for flavor. Add 2 cups water and cover and bake at 350 degrees for 2 hours until done and falling off the bone. Reserve broth. Cool and debone chicken. Tear into small pieces.

 

Mix crumbled cornbread and biscuits in large bowl. Add seasonings, butter, and enough broth to make a wet mixture. Grease 12-inch iron skillet or 9x13 baking dish with Crisco.

Add about ½ dressing mixture into pan, spreading evenly. Place reserved chicken evenly over dressing and cover with remaining dressing mixture making sure to cover chicken. This will keep the chicken moist.

 

Bake in 425 degrees oven for 45 minutes to 1 hour until browned.

 

I do not add sage or poultry seasoning per personal choice, but you may adapt recipe as
you desire.

Ingredients:



  • 1 10-inch cornbread baked and crumbled

  • 8-10 homemade buttermilk biscuits, crumbled

  • 2 medium onions, chopped

  • 1 cup celery, finely chopped

  • ¾ teaspoon black pepper

  • 1 teaspoon salt

  • 1tablespoon granulated sugar

  • 1 tablespoon Mrs. Dash seasoning

  • 1 tablespoon Green Goddess seasoning (Trader Joe’s)

  • 1 teaspoon celery salt

  • 1 teaspoon Cavender’s Salt Free seasoning

  • 1/2 teaspoon dried thyme

  • 1 ½ sticks melted butter

  • 4-5 cups chicken broth reserved from baked chicken

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