Chicken dressing

Yield: 1 Servings

Measure Ingredient
1 large Hen
Cornbread; (recipe follows)
3 cups Chopped onions
3 cups Chopped celery
2 slices Bread
8 Hard-boiled eggs; chopped
1 teaspoon Salt
1 pint Chicken broth
Pepper to taste
1 can Cream of chicken soup
1 can Chicken broth; (broth from boiled chicken)
2 Hard-boiled eggs; chopped
Giblets from cooked chicken; chopped
2 cups Cornmeal
¾ cup Flour
½ teaspoon Soda
1 teaspoon Salt
4 Eggs
2 cups Buttermilk

CORNBREAD

Cornbread: Mix all ingredients and bake in hot, greased pan at 475 degrees until brown. Cool and crumble in a large roaster.

Saute onions and celery in margarine until soft, then add to cornbread mixture. Toss bread with chicken broth, boiled eggs, salt and pepper; toss again. Cover and bake at 350 degrees for 20 minutes.

While this is baking, mix a can of cream of chicken soup, can of chicken broth, 2 hard-boiled eggs (chopped) and giblets from cooked chicken. Slowly bring this to a boil. Serve over dressing.

Source: Cookbooks On/Line!

MasterCook formatted by Martha Hicks using Buster 2.0c.

Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Feb 27, 1998

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