Mama's Old Fashioned Chicken and Dressing from Scratch Recipe, Cornbread is Southern not stuffing!

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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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.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!

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50 COMMENTS

  1. Hi Tammy, is that a 4 quart mixing bowl you mixed everything together in? I've got a four quart bowl but if it's a larger bowl I'll need to get one.

  2. I fix my dressing like Mama and you. I buy all new spices every Thanksgiving. I. Mix a can of cream of chicken, mushroom, and celery together. Half goes in dressing and half in goblet gravy……..to put on cooked dressing IF it is dry. Mine never is. I use poultry seasoning only. Yours sure looks good…thank you. And I use plain cornmeal cooked the day before I put the dressing together.

  3. Just a quick little trick if u take a sandwich bag and put ur hand inside it then put ur hand in the crisco I had getting crisco on my hands. It’s a really good way to grease a bunt pan also. Just a trick I came up with I’ve also used a paper towel but the bag gives a better coat

  4. This is great dressing and the way dressing should be made! Start by boiling your chicken using chicken stock. I never use water in any part except to boil the eggs! Lol. Only occasionally do I add any bouillon. I love and have always loved to eat, and good country food, and watched my momma and get sisters and aunts and learned from them. Sometimes e even added my own touch. But if you're gonna do dressing, do it right! Thanks for the videos! Besides a great cook you are a beautiful person! Sign this just another Georgia Country boy! Even though I'm a broken down old fat man! Lol

  5. Well I just can't stop watching you cook, you cook like my grandma did and I just watched you make dumplings or dumplins, as I would call them can't wait to make some up

  6. My mom and grandma on both sides put boiled eggs in their cornbread dressing but I don’t. I put boiled eggs in my gravy so you get eggs that way. We make cornbread dressing too. The reason I don’t, if you microwave your dressing to warm up leftovers the eggs get really tough.

  7. My husband and I worked together on this recipe. We think it turned out nice, but it was our first time making dressing! We hope it was right consistency after 75 minutes (I used a thicker lasagna pan). I think we will use more sage next time..just what we grew up on. I can't find a video for cornmeal gravy and chicken and dumplings. My great aunt boiled a chicken and added milk and corn meal to make a gravy using the stock and added lots of pepper and regular dumplings. If this is something you are familiar with would you consider making a video? Thanks for everything!

  8. I saw you discarding so much great celery. That's still very good stuff. The leaves are very tasty as well. Even if you don't prefer to eat the parts you tossed which are good and tasty for eating at my house – you can save those parts in a ziplock in the freezer to make veggie broth. And if you sink that celery bottom in a glass of water you can regrow your celery and have free celery. I cringed when I saw anyone throw away so much edible food. I'm very poor and I would have loved the parts you threw away. I am grateful for every bite I can get out of the food I am blessed to have. Anyway just wanted to let you know those can still be used and stretched instead of tossed out.
    1️⃣💜👸🏻

  9. I’m eating dressing right now lol. For the first time I used fresh sage, rosemary and thyme and it’s amazing! Thank you so much for this recipe, it’s super close to how I was taught and it reminds me of home ❤️

  10. I just love the fact that you like buttermilk so much and use it in a lot of your cooking and frying. I am the same way I have buttermilk in my house at all times or I panic. I go to Walmart and they have a buttermilk called Bulgarian Style, it is thick and rich and full fat.

  11. How Mercy!!! 😂😂 I tried it and it definitely is GUUUUUDDDD!!!! 😋😋😋😋. THANKS FOR SHARING THIS GREAT RECIPE. The dressing is moist and full of FLAVOR!!! Now that's the kind of dressing I'm used to eating. I'm like, I can't find a recipe like my mother used to make. I give you a 💯💯 💯💯 💯 on this recipe!!! I'm from Texas with Louisiana roots and I tell you, I like flavor and I also put some heat in it too. So instead of salt, I used Tony Chachere's in it. It still turned out great.

  12. Putting your eggs in hot water to boil instead of putting them in the cold water and letting them gradually get warm with the water, is what causes the green ring around the yolk!! 🤢🤮👎 Sorry. (This is a scientific fact.)

    Every culinary expert (& professional chefs) will agree with ME in this fact.

  13. When you use the bones with the meat to make soup, it’s called STOCK, not BROTH.

    When it’s made (boiled in water) WITHOUT the bones… THEN it’s called BROTH. (& it won’t have the collagen in it which thickens it as well as giving it more nutritional value.)

  14. Tammy my mother always told me the fat from the chicken makes for a richer dressing. I found this to be true. You use to be able to find the chicken fat in the meat section in the grocery store around the holidays. She use to save all the backs and necks from her whole chickens and cook them up for her dressing. You can't find the fat like that anymore in the store. She also told me chickens don't have the fat on them anymore like they use too.

  15. I have just begun to look at a few cooking videos. My grandmother has been deceased for years and she was who taught me so many things when I was a child and made Christmas so much more special for me. She had a housefull on Christmas but when I was about nine years old she let other inlaws work on the other dishes and had me to make her dressing as he watched and instructed. I am now sixty one years old. I am from middle Tenn. We now live in Eastern NC. I am somewhat disabled at present and not able to stand and cook. But,… I hope to get to where I can again. When I watched this video. I was transformed back to my childhood at Christmas and making dressing with my Mema. You did a fine job. Thank you.

  16. WiII make this Tammy this year as it Iooks scrumptious!! Dressing is a process. Starting with boiIing chicken then making cornbread. And a Iot of ingredients makes it a bit pricey imo! Iuv ya hun

  17. I'm from Georgia. Stone Mountain area. I didn't grow up with a lot of southern cooking, though. I live in New Orleans, now, and eating more of this type of food than I ever have. This recipe looks delicious. I've just sent for all the ingredients because I am definitely going to make this tonight. I have all my scraps in the freezer ready for a nice homemade broth. This will be my first try at homemade dressing. It's going to be so good. Thanks for this awesome recipe.

  18. I for got to tell you I made your dressing and I loved it the only thing I did different was add four boiled eggs in mine instead of two …so good ..and I use turkey wings instead of chicken..

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