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Agnus Dei Farm Blog

MeeMee's Famous Southern Chicken Cornbread Dressing

Posted by John W. Giles on

MeeMee’s Famous Moist Cornbread Chicken Dressing

Recipe Replicated To The Best Of My Memory 

Deborah’s Grandmother, Gurthrie Rowell mastered the art of making cornbread dressing and having it moist and country rich in flavor. After years of enjoying her notable cooking, I decided to learn how to make it. The tradition of having Meme’s famous dressing every Thanksgiving continues.

Cornbread: Great cornbread is the genesis of making cornbread dressing. It starts by having some good buttermilk cornbread. Buttermilk in the cornbread makes ordinary cornbread extraordinary. Buy any self-rising cornmeal and follow the directions or go to All Recipes and find a highly rate scratch cornbread recipe. Follow the directions but be sure and use buttermilk.

Iron Skillet: If you have an iron skillet, PLEASE use this to cook your cornbread. Most of these skillet cornbread recipes will call for coating the skillet with vegetable oil with some in the bottom. True skillet cornbread requires you to preheat the skillet in the oven for several minutes (follow your prescribed cornbread recipe). When you pull it out of the oven and pour the cornbread batter in the skillet, it essential fries the cornbread when you put the skillet back in the oven. The ideal cornbread is crispy on the outside, fluffy and moist on the inside.

Ingredient

1 Big Whole Hen – Or 5 Large Chicken Breast - Boneless Breast is fine

1 Skillet of cooked cornbread

2 Cups Regular bread cut up – White Bread it fine

3 Large Eggs Beaten

3 Quarts of Chicken Stock (From boiled, breast or buy extra chicken brother – you will need it)

2 Large Onions – Chopped

1 Teaspoon Salt

1 Teaspoon Pepper

Ready To Go!

Let’s get started – I suggest the night before you are serving the dressing to make it up allowing the chicken broth to soak in)

Boil the chicken until the meat falls off the bones – throw away the ones and keep the broth

Saute onions with butter – at least on one stick of butters

Blend the crumbled cornbread with the chopped or hand shredded white bread

Blend in salt and pepper

Add chicken broth

Add pulled chicken meat

Cover you bowl and let it sit for a while and come back and add chicken broth

refrigerate over night

In the morning pull out and add more broth – you will continue to add broth until it folds nicely – you want it to be a thick pour where you still use a spatula to clean out your bowl

Spray your casserole dish with a non-stick spray

Preheat oven to 350˚

Bake for 30 – 45 minutes – you can tell when the center of the dish is done  

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