It's been forever since I've cooked with Granny. But I was finally permitted back into her kitchen and just in time since she was cooking chicken and dressing.
Some folks call it stuffing or cornbread dressing or turkey and dressing, but we call it chicken and dressing. No matter what the label it's still an American classic. I feel pretty sure that the Native Americans and Pilgrims ate this at the very first Thanksgiving. We only get it a few times a year at Granny's house. One of those being Thanksgiving and the other being our annual Super Bowl Family Dinner and perhaps once or twice more depending on Granny's mood.
Of course I tried to blog Granny's Chicken and Dressing for Thanksgiving, however, she all but put me out of her kitchen as she told me in her best Sweet Brown voice, "ain't nobody got time for that!" So here we are some three months later and she welcomed me back into her kitchen to so I could clook Chicken and Dressing.
Granny starts by slicing and dicing some celery and onions. The veggies are then tossed into chicken broth and simmered.
click here for cornbread recipe).
Once both breads are cooked up nicely, Crumble them up in a large bowl.
Add seasonings, veggie/chicken broth and mix it all up. Continue adding broth until the mixture reaches the right consistency.
Transfer the mixture to a large casserole dish and bake at
425° approximately 25 -30 minutes (or until golden brown).
Serve with chicken (or turkey) and top with Giblet Gravy (recipe coming soon).
Unfortunately, I always forget to take a picture of the finished product!
2½ cups Chicken broth
2 ribs of celery
1½ Tbsp sage3 tsp poultry seasoning
dash of garlic salt
sprinkle of thyme
½ tsp. of ground black pepper