Mimi's Cornbread Dressing (Chicken and Dressing)

     My family has always used this recipe for Cornbread dressing at all the major holidays. It is great to stuff into the bird or on the side. When I was a kid sometimes Mom would add cooked and chucked up chicken in the dressing and cook it that way for dinner. So yummy. I am actually forgoing the Turkey this year for Christmas and making the Chicken and Dressing together instead. So here is the recipe, like Mom made.

Cornbread Dressing:

-½ loaf of day old bread
-Same amount of corn bread, an 8x8 pan full. You will use ½-¾ of this. (We have always used Jiffy brand, but you can use what you want. You just don't want it too sweet).
-1 large Onion, diced.
-1 Cup Celery, diced.
-Carton of Chicken Broth.
-Poultry Seasoning, Salt &Pepper to taste.

1) Tear up all the white bread and the cornbread and put in a big mixing bowl.
2) Add the onion and celery.
3) Start adding broth slowly and start smooshing the mixture with your hands. Until really mixed.
4) Add the seasonings and continue to squish and mix. Adding more broth as you need it for moisture. It should not be dry, but more pasty.
5) Once the mixture is good and gooey and the flavor is how you like it, (Now would be the time to add your chicken if you are adding it) squish the mixture into a casserole dish, nice and flat.

6) Bake at 375 degrees for 30-40 mins.

Of course gravy is really good on this so if you have any drippings from cooking the chicken (or your turkey), use them to make a great gravy.



**** I am allergic to Sage and therefore allergic to Poultry seasoning. Here is what I use instead. I make my own.

Homemade Poultry Seasoning


3TBL Thyme
3 TBL Rosemary
1 TBL Marjoram
½ TBL Ground Black Pepper
1 tsp Celery Seed
1 tsp Ginger
1 tsp Smoked Paprika

Store in an airtight container.


(if you like Sage add 3 TBL)

Vinegar Slaw

4 ½ to 5 cups of finely chopped or shredded cabbage

(about ½ a head or 2 bags from T.J.’s)

1 cup White Vinegar

⅔ cup of sugar

Salt, Pepper, garlic powder and onion powder to taste.

Instructions:

1. Place Cabbage in a bowl. 
2. Add vinegar, sugar and spices.
3. Stir.
4. Cover tightly and put in the refrigerator for a couple hours or even overnight. Will make more juice over time.

(I serve right away often due to time).