Our Family Tradition Chicken And Dressing Dee Dees Recipes

CORNBREAD DRESSING

Steps:

• Spread the Skillet Cornbread and French bread cubes out on 2 baking sheets and let them dry for about 24 hours until totally crisp. Once dry, transfer the cubes to a large mixing bowl and toss to mix them up a bit.
• Preheat the oven to 350 degrees F.
• Warm up a large skillet or Dutch oven over medium heat and add the butter. When it's melted, add the celery, carrots and onions, and cook for a few minutes until the onions are almost translucent, about 6 minutes. Add the chicken broth and bring to a boil. Reduce the heat to low and add the rosemary, thyme, sage and turmeric. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don't want to over salt your stuffing. If the mixture is not quite moist enough, add a bit more chicken broth and stir. Stir in the fresh parsley.
• Place the dressing in a rectangular baking dish and bake until golden brown on top, 20 to 25 minutes.
• Preheat the oven to 450 degrees F.
• Melt 2 tablespoons of the shortening in a cast-iron skillet. In a large mixing bowl, combine the cornmeal, flour, baking powder, salt and baking soda. In a separate bowl, whisk together the buttermilk, milk and egg until fully combined. Slowly incorporate the wet ingredients into the dry, stirring until well combined. Melt the remaining 1/4 cup melted shortening and add to the batter, stirring constantly. Pour into the hot skillet, smoothing the surface with a spatula. Place in the oven and bake until golden brown on top, 20 to 25 minutes.

"DEE DEE'S HOME RUN CHICKEN"- POLLO GUISADO

Steps:

• In a Dutch oven, heat the vegetable oil and sugar over medium-high heat. Add the sazon seasoning and the bouillon and cook until the sugar lightly browns. Add the chicken and let it fry, stirring it around to get all the sides browned, about 10 to 15 minutes. Stir in the tomato paste, cumin and chili powder. Add water to just cover the top of the chicken. Let the water come to a boil and stir to make sure the tomato paste is combined. Taste the water for salt*. Cook the chicken stirring occasionally, until tender, about 45 to 60 minutes. Remove the chicken to a serving platter and coat with the cooking sauce from the pan. Serve with Habichuela.
• In a medium saucepan over medium heat, add the oil and bacon. Stir in the garlic, bell pepper, squash, tomato paste, bouillon cube, and water. Bring to a boil, then reduce the heat, cover with a lid and simmer for about 10 minutes. Add the beans and simmer for another 10 minutes. Serve over white rice, garnished with cilantro.
• In a medium pot, bring the water to a boil over high heat and add the oil and salt. Stir in the rice, cover with a lid and let cook over medium-low heat for about 20 minutes. Lower the heat for the last 5 minutes. The rice should be soft and fluffy.

CHEF DEE'S CROCK POT STUFFING

Steps:

• Combine melted margarine, chicken broth and hot water.
• In a large bowl, combine the remaining ingredients.
• Pour the water mixture over the crumb mixture and stir.
• Spray crock pot with Pam, then spoon stuffing into it.
• Cook on low for 5-6 hours, scraping the sides and stirring once, half way through.
• Check the moisture once or twice, add a little hot water if necessary, but it should be nice and moist as is.

MAMA'S GIBLET GRAVY - DEE DEE'S

Steps:

• I love our giblet gravy with: https://www.justapinch.com/recipe/diane-smith/our-family-tradition-chicken-and-dressing/chicken
• Combine giblets, neck, and water in saucepan. Bring to a boil; cover, reduce heat and simmer for 1 hour or until meat is tender. Strain, reserving broth. Discard turkey neck (pull any meat remaining on the neck to include in gravy). Coarsley chop giblets; set aside. (NOTE: I PERSONALLY DON'T CARE FOR LIVER IN THIS GRAVY SO I DON'T INCLUDE IT, I DISGARD IT OR COOK IT AND GIVE MY PUPPIES A TREAT)
• Skim and discard fat from reserved pan drippings of roasted turkey or hen. Add reserved broth (at least 2 1/2 cups) to pan drippings; stir until browned bits are loosened from bottom of roasting pan.
• Transfer broth and dripping to a saucepan to continue cooking over a medium heat. Stir in chopped giblets; add onions, celery, salt and pepper. Bring to a boil and reduce heat. Simmer uncovered for 30 minutes.
• Combine cornstarch and 1/4 cup water, stirring well; gradually stir into gravy. Bring to boil; boil for 1 minute or until thickened. Stir in boiled egg; add salt and pepper to taste. Serve hot over dressing.
• NOTE: you can use flour in place of cornstarch to make a thickening base for gravy. In fact my mother always used flour, I use cornstarch. Just be sure to blend it well with small amount of water to make a paste, then add remaining water and mix well. Don't want any lumps!

SLOW COOKER CHICKEN AND STUFFING CASSEROLE

Steps:

• Pour stuffing mix into a large bowl; stir in seasoning packet and water until moistened.
• Mix chicken, onion, zucchini, bell pepper, and mushrooms in a separate large bowl; stir in cream of chicken soup. Spoon half the chicken mixture into a 4-quart or larger slow cooker; top with half the stuffing. Repeat layering with remaining chicken mixture and stuffing.
• Cook on Low until chicken is no longer pink in the center and the vegetables are tender, 5 to 6 hours (or 2 1/2 to 3 hours on High).

CHICKEN 'N' STUFFING

Steps:

• In a small skillet, saute celery and onion in butter until tender. In a bowl, combine the croutons, parsley, salt, pepper and celery mixture. Combine eggs and broth; pour over bread mixture and toss to combine. Add chicken; toss gently.
• Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 degrees F for 40-50 minutes or until a meat thermometer reads 160 degrees F.

COUNTRY BREAD STUFFING WITH SMOKED HAM, GOAT CHEESE, AND DRIED CHERRIES

Steps:

• Preheat oven to 375°F. Place cherries in bowl; cover with boiling water. Let stand until soft, about 15 minutes. Drain.
• Cut bottom crust and short ends off bread; discard. Cut remaining bread with crust into 1-inch cubes (10 cups loosely packed). Place in large bowl. Add oil, thyme, and garlic; toss. Spread out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring often, about 20 minutes. Return to same large bowl.
• Melt butter in large skillet over medium-high heat. Add next 4 ingredients. sauté until vegetables are soft, about 10 minutes. Mix in parsley and cherries. DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Chill vegetables.
• Preheat oven to 375°F. Butter 11x7x2-inch glass baking dish. Stir vegetables and nuts into bread cubes. Add hot broth, tossing to coat. Mix in cheese. Transfer to dish. Cover with buttered foil, buttered side down. Bake until heated through, about 25 minutes. Uncover and bake until top is brown, about 25 minutes longer, and serve.

OUR FAMILY TRADITION CHICKEN AND DRESSING - DEE DEE'S

Steps:

• The beautiful gravy pictured with this dressing is our Lynn Socko's Chicken Gravy: https://www.justapinch.com/recipe/lynn-socko/chicken-gravy/quick-easy-healthy-gravy?k=chicken+gravy&p=1&o=r
• If you prefer a giblet gravy with dressing, this is a wonderful old fashion gravy that we've use for a very long time: https://www.justapinch.com/recipe/diane-smith/mamas-giblet-gravy-dee-dees/gravy
• DIRECTIONS FOR CHICKEN AND BROTH
• You need 1 large fryer (whole chicken) Remove gizzards/livers inside chicken, and then wash in clear water. Place in large pot with 2 to 3 quarts water; add salt, pepper, 2 cloves of garlic, chopped fine, add 1/3 cup of each chopped vegetables; onions, green pepper, and celery to the pot.
• Cover and cook on high heat until it starts to boil. Reduce heat and continue boiling about 35 to 45 minutes or until almost done. Remove from pot. Set aside. Keep chicken broth. Remember the broth is what makes the dressing.
• DIRECTIONS FOR CORNBREAD DRESSING
• You will need a very large bowl to combine ingredients for dressing. Break hot cornbread into bite size pieces, add margarine or butter. Add salt, pepper, poultry seasoning, and sage. Add Cream of Chicken Soup and eggs. Continue mixing. Add a cup of broth to start, add rolls. Mix well. Add more broth until dressing is the texture desired. Set aside.
• Lightly rub top of chicken with margarine then sprinkle with paprika. Bake at 425 degree until done about 30 minutes.
• Next, pour dressing in a large deep greased casserole dish and bake dressing until hot all the way through and top and edges start to brown about 30 to 40 minutes. NOTE: oven temps vary so watch close, you don't want a runny dressing and you don't want it dry.
• IMPORTANT TIPS TO REMEMBER: • For a drier dressing use less broth, for a moist dressing, use more broth. • When using poultry and sage seasoning, use according to your taste. You may want to add more seasonings or less, just be careful not to add too much, it will overpower the natural flavors. Seasonings make or break the flavor in corn bread dressing. • Make the dressing a day before serving. This gives the seasonings time to spread flavor throughout. Just make sure you cover and store in the refrigerator until ready to use. • For more flavor, cut up chicken gizzards and livers in dressing before baking.