Southern chicken dressing

Chicken second courses

This was my grandma's recipe which was handed down from her mother. Growing up, I watched her make it for us in a large roasting pan. Grandma was a school lunch lady, so she cooked enough for an army. After she passed away, it was up to me to make the dressings for the Holidays. <br />Our family likes dressing moist, so if you enjoy yours drier, feel free to add less chicken broth and you may want to cook your dressing longer. Also, this recipe calls for cornbread. I added my simple recipe that doesn't call for much sugar. A sugary cornbread would not taste good. My grandma was the one who decided to put chicken in the dressing. I doubt no one knows the difference. The price for turkey breasts were high compared to chicken pieces. I first used chicken breasts but found that chicken thighs turn out juicier when baked. I added more chicken broth and spices than you may need. I would hate for anyone to run out, especially on the morning of a holiday. Also, the bread and cornbread can be crumbled the day ahead as well as the eggs, chicken, onions and celery.

Oct. 1, 2021, 11:50 a.m.