Chicken dressing
1 Servings
Ingredients
| Quantity | 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 |
Directions
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