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Set aside or cover and keep in the refrigerator.įINAL PROCESS - Can be done the day of serving

For a dryer mixture, use less broth, for a moist mixture, use more broth. If dressing seems dry, add more broth until dressing is the texture that you want. Add a cup or so of broth to start Mix well until dressing is the desired texture. Add salt, pepper, sage & country style bread crumbs, poultry seasoning, sage, cooked celery and onions, chopped boiled eggs and 4 beaten eggs, shredded boiled chicken, cream of chicken soup and mix well. In a large Bowl or well greased baking pan, crumble cornbread. Boil until tender, 10-15 minutes, set aside.ġ box Jiffy Mix prepared and baked according to the packaged instructions.ġ Bag Pepperidge Farm Country Bread Crumbsġ to 2 tablespoons poultry seasoning, (to taste - use sparingly)ġ ½ - 2 tablespoons sage, (to taste - use sparingly)

In a small pot add stick of butter and enough water or broth to cover the celery and onion. ¾ - 1 cup of each, chopped – celery and onionsĮnough water or chicken broth to cover the onions, celery This is what makes the dressing moist and delicious.Ģ green onions, whites & green parts, chopped Continue cooking until chicken is almost done remove from pot. The gizzards and livers will get done first. Reduce heat and continue boiling about 45 to 60 minutes or until almost done. Cook on high heat until pot start to boil.

Place chicken, gizzards and livers in large pot with 2 to 3 quarts water add salt, pepper, and 1/3 cup of each chopped onions and celery to the potĬover the pot with enough water just above the chicken. Remove gizzards and livers inside chicken, and then wash in clear water. You need 1 large fryer (whole chicken or hen) Kristi’s Old Fashion Chicken and Cornbread Dressingġ large whole chicken (with gizzards, liver, neck)