You guys- when I tell you that my mom’s (Tina is my mom haha) dressing is THE BEST, I seriously am not exaggerating. She has always spoiled us with her recipe so now it’s hard for me to eat anyone else’s. I thought that since we are in the midst of the holidays, it would be helpful for us all to have that one amazing dressing recipe to refer back to so I wanted to share hers here!
INGREDIENTS:
- 1 whole chicken
- 2 quarts chicken broth (you will use the broth from boiling the whole chicken listed above)
- ½ carrot
- ½ onion
- 1 bay leaf
- 1 tbsp. Bacon grease or canola oil
- Fresh chopped veggies in container in fresh produce section – bell peppers, onion, celery already chopped, if you cannot find these then chop 1 c onion, ¼ c bell pepper, 1 c celery
- 2 tsp celery salt
- 2 tsp poultry seasoning
- 1 tsp sage seasoning
- 1 or 2 cans cream of mushroom soup (or cream of something – whatever you have)
- 4 hardboiled eggs (optional)
- 1 recipe turkey bread (made with chicken)
Directions:
1. Place whole chicken, 2 quarts water, ½ onion, ½ carrot, and bay leaf in medium stockpot. Simmer 1 hour and 20 minutes over medium heat. Remove chicken and strain the broth. Allow chicken to cool then remove meat from the bone. Chop up your meat.
2. Preheat oven to 325 degrees Fahrenheit. In a medium skillet, melt bacon grease over low heat and add your fresh seasoning blend of chopped bell pepper, chopped onion, and chopped celery. Add in your celery salt, sage and poultry blend and cook slowly for 10 minutes.
3. Pour into a mixing bowl. Add Cream of Mushroom soup, add enough chicken broth until it is really THICK soupy mixture mixing well. Add crumbled turkey bread, boiled egg, and cut up chicken. Mix well and make sure no clumps. Pour into a 3 quart baking dish, and bake for an hour and 15 minutes. Make sure to not overcook. It should be moist, but not runny.
Makes 8-12 servings
Turkey Bread Recipe
INGREDIENTS:
- 3 c. milk
- 1 c cornmeal
- 1 tsp butter
- 1 tsp salt
- 3 eggs separated
- 1 tsp sugar
Preheat oven to 350 degrees Fahrenheit. Scald milk in double boiler, gradually add cornmeal. Cook 5 minutes while stirring to make smooth. Cool slightly and add butter, salt, and sugar. Beat egg yolks and add to mixture. Fold in stiffly beaten egg whites. Bake in greased 1 ½ quart size baking dish in oven. Bake for about 45 minutes. Enjoy!
