Momma's Chicken & Dressing ... & More...

Momma was the one that always made the dressing, she taught me in later years & I have passed on her method to Josh although I am still the only dressing maker at this time! 

Momma's Classic Chicken & Dressing

3 bone in chicken breasts
3 bone in chicken thighs
1-1/2 qts. Water
1 Tbsp. Salt
1 tsp. Fresh ground pepper

1/2 cup butter
1 large onion, diced
4 stalks celery, diced
6-8 cups crumbled cornbread
2 slices bread or 2 biscuits, crumbled
1 tsp. Salt
1 tsp. Fresh ground pepper
1 tsp. thyme
1 tsp. POULTRY seasoning
2 Tbsp. Rubbed sage

Bring chicken pieces with salt & pepper to boil. Cook until tender. Remove chicken pieces, debone, and shred meat into bite size pieces. Reserve broth.  

In skillet, sauté onions & celery until tender. 

In large bowl, crumbled breads, seasonings, & sautéed veggies. Stir before adding broth. Add enough broth to make it VERY moist. Stir lightly, the less you stir at this point, the better the texture. 
Reserve 1/2 cup of mixture for gravy. 
Turn into a buttered 13x9 baking dish. Bake at 350 for 45-50 minutes until golden. 

Chicken can be added to dressing or used to make another casserole. 

Gibletless Gravy

1/4 cup butter
1/4 cup flour
2 cups reserved broth
Reserved dressing
S & P to taste

Melt butter & add flour, sauté until lightly browned. Add reserved broth & dressing, simmer until thickened, stir frequently. Season to taste.

Poulet de Normandy 

3 cups crumbled Cornbread 

1/2 pkg. Pepperidge Farm Cornbread stuffing 

• 1⁄2cup softened butter
• 1 1⁄2cups  hot chicken broth
• 1⁄4cup chopped onion
• 1⁄4cup chopped celery
• 1⁄2cup  mayonnaise
• 1⁄4teaspoon  salt
• 2 1⁄2cups cooked chicken, diced
• 2eggs
• 1 1⁄2cups  milk
• 1(14 ounce) can cream of mushroom soup
• 1 cup grated cheddar cheese

Directions: 

1. Combine Cornbread,  stuffing mix, butter and broth and set aside.
2. Mix onions, celery, mayonnaise and salt.
3. Add mayonnaise mixture to stuffing mix and mix well.
4. Put 1/2 of stuffing mixture in a greased 9x13 inch baking dish.
5. Spread chicken over this layer then top with the remaining stuffing mix.
6. Beat eggs in milk and pour over all.
7. Refrigerate overnight.
8. Take out 2 hours before serving and spread with the mushroom soup.
9. Preheat oven to 325 F.
10. Bake uncovered for 40-45 minutes.
11. Sprinkle with cheese and bake an additional 10 minutes.