Cornbread Dressing or what I call Chicken and Dressing that is ALWAYS FLUFFY EVEN WHEN COLD! NEVER DENSE, Just like Granny’s! Watch this tutorial on Southern Style Chicken and Dressing yep Cornbread Dressing! Scroll down for the recipe!CVC is where I teach you to cook like my Southern mama, maw maw and granny did! We focus on bringing you our real-life kitchen with every step of the recipe, so you can learn how to time meals and put them together for your family.
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DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen. We all gathered around the table when we went to her house.
I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.
Hey yall!, it’s Tammy with Collard Valley Cooks! I am a southern girl born in raised in Collard Valley in Polk County Georgia. We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life. No vacations, no camping, just plain old southern country people
NOW FOR THIS FAMILY RECIPE:
.Chicken -N- Dressing
Tips:
Make this a day ahead of big event. You can leave it in a boiler with a lid on it in refrigerator. Get it out the next day warm it on the stove just to Luke warm. You must mix it up before baking because the spices will float to the top in the refrigerator. I do recommend making it a day ahead, because it is a day long ordeal which you do not need on turkey day. If you make ahead do not put all the chicken in the dressing, save some to garnish the top of dressing before cooking, it is just prettier this way. Preferably the white meat placed into the dressing with about ¾” sticking up for browning. Do not make gravy a day ahead.
Fryer Chicken: (do not by a roasting chicken), boil chicken with
1/2 STICK MARGARINE OR BUTTER AND
1/2 TSP. SALT 1/4 TSP. PEPPER
1 KNORR CHICKEN BOUILLON
Save broth for dressing and gravy, pick chicken off bones to place in dressing. Save white meat for garnishing dressing. If you are boiling the giblets for gravy, boil them in a separate pot.
“Y’all are going to love my dressing! Make sure it’s runny after you mix it up and remember it won’t look as runny cold and that is ok” Tammy
Chicken N Dressing Cont’d
Cornbread: get up early about 7 am and make cornbread. Bake in cake 1/4 sheet pan. 13×9
1 1/2 RECIPES OF WHITE LILY CORNMEAL cornbread (on side of bag.) Bake at 350 degrees.
Cook this until light brown and set. Do not brown too dark, it is not good in dressing dark.
Ingredients:
1 FRIER CHICKEN (PREVIOUS PAGE)
3/4 OF CORNBREAD (DIRECTIONS ABOVE)
10.5 OZ. CREAM OF CHICKEN SOUP
4-5 PIECES LOAF BREAD (CUT IN CUBES)
2 BOILED EGGS (CHOPPED)
1 CUP ONION (CHOPPED FINE)
1 CUP CELERY (CHOPPED FINE)
1/2 TSP. SALT
1/2 TSP. PEPPER
1/2-3/4 TSP. POULTRY SEASONING
4 1/2 CUPS CHICKEN BROTH FROM FRYER
4 SQUARE CHICKEN BOUILLONS OR 1 KNORR
2 CUPS MILK
2 RAW EGGS
Mix all ingredients together until well blended. I use my hands. Mix should be runny.
Spray baking dish with Pam before adding dressing to baking pan to cook. Try to put in a dish that will make it about 3” thick, this way it will not be dry. Cook on 375 degrees until brown and firm. If in a deep pan it may take over an hour to set up completely. Make sure it is done!
