Southern Hen Dressing Recipes

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SOUTHERN HEN DRESSING



Southern Hen Dressing image

Great holiday dish. From the Twentieth Century Club Cookbook, Gilmer, TX. Freezes well. Can be cooked in a roaster.

Provided by anniebee

Categories     Christmas

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 12

4 cups crumbled cornbread
2 cups finely crumbled biscuits (1 can, baked and cooled)
2 1/2 cups finely chopped onions
2 1/2 cups finely chopped celery
1/4 cup oleo or 1/4 cup butter
6 eggs, beaten
2 cans cream of chicken soup
4 cups rich chicken broth (from boiling hen, more broth, for juicier texture)
1/4 lb crumbled saltine crackers
4 -5 lbs hen, cooked,boned,cut up
salt and pepper
1 bunch green onion, sliced

Steps:

  • Mix together crumbled corn bread, crackers and biscuits.
  • Heat 2 1/2 c.
  • broth to boiling point.
  • Pour into bread mixture.
  • This should be mixed until ingredients blend together.
  • Simmer onion and celery in oleo with remainder of broth until clear.
  • Mix together eggs and soup.
  • Add the onion-celery mix, egg mix, remaining broth.
  • Add seasonings and green onions.
  • The green onions add color.
  • Mix well.
  • Add additional broth until consistency you prefer for drier or juicier dressing.
  • Pour into a greased 9X13X2 baking dish.
  • Bake at 350 F.
  • until done- about 30-40 minutes.
  • Dressing should be lightly browned.
  • Serves 12 generously.

SOUTHERN CHICKEN AND DRESSING



Southern Chicken and Dressing image

Provided by Stacey | SouthernDiscourse.com

Categories     Side Dish

Number Of Ingredients 11

12 inch pan of cornbread ((2 cornbread mixes))
1 cup diced celery
1 medium yellow onion, (diced)
3-4 slices stale white bread ((heel pieces are good))
2 teaspoons salt
1/2 teaspoon ground black pepper
2 teaspoons poultry seasoning
6 large eggs, (beaten)
1 stick butter, (melted)
2 cups chicken broth
1 small chicken ((rotisserie chicken works well))

Steps:

  • Mix together cornbread batter according to your cornbread recipe or mix instructions. Add diced celery and onions to the batter and bake as directed. Remove cornbread from oven and allow to completely cool. Shred rotisserie chicken. Set aside.
  • Preheat oven to 375° Fahrenheit.
  • Finely crumble up cornbread and stale bread. Add salt, pepper and poultry seasoning. Mix together well. Toss together with shredded chicken.
  • Add eggs. Mix well with fork or hands. Mix in butter and 1.5 cups broth with hands or fork
  • Spoon cornbread dressing into a greased 9x13 pan or 5 quart casserole dish. Pour remaining chicken broth over the top. Bake covered with foil or a lid for 25 minutes and uncovered for 20 minutes. Chicken and Dressing is done when top is browned and edges are bubbling.

SOUTHERN DRESSING



Southern Dressing image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 6h

Yield 18 servings

Number Of Ingredients 27

2 batches Herbed Cornbread, recipe follows
1 loaf French bread
6 slices bacon, chopped
1 stick butter
5 stalks celery, diced
2 red bell peppers, diced
1 large onion, diced
2 jalapenos, seeded and finely diced
2 cloves garlic, finely minced
6 cups low-sodium chicken broth, plus more if needed
1/2 bunch fresh parsley, finely chopped
1 tablespoon minced fresh rosemary
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon dried basil
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1 cup buttermilk
1/2 cup whole milk
1 large egg
1/2 teaspoon baking soda
3 tablespoons salted butter
3 tablespoons shortening

Steps:

  • Cut the cornbread and French bread into 1-inch cubes, place on a baking sheet and leave out until completely dried out, several hours or overnight.
  • Preheat the oven to 375 degrees F.
  • Add the bacon to a skillet and saute over medium heat until cooked and almost crisp, about 7 minutes. Remove to a plate and wipe out any grease. Melt the butter in the skillet, throw in the celery, red peppers and onions and cook, stirring, until very soft, 4 to 5 minutes. Add the jalapenos and garlic and continue to saute for 2 minutes. Pour in the chicken broth, add the parsley, rosemary and some salt and pepper and stir. Cook for a couple of minutes, then turn off the heat.
  • Add the bread and bacon to a large bowl and spoon in some of the broth mixture. Keep adding the broth, tossing as you go, until it is all mixed in. Add more salt and pepper if needed and toss it around, then check the seasoning. If you like your dressing extra moist, add a little more broth.
  • Pile the dressing into a 3-quart (9-by-13-inch) casserole pan and bake, uncovered, until golden, 25 to 30 minutes. Serve piping hot.
  • Preheat the oven to 450 degrees F.
  • Add the cornmeal to a large bowl along with the flour, baking powder, salt, basil, sage and thyme and stir together.
  • Measure the buttermilk in a measuring cup, add the whole milk and egg and stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients and stir with a fork until just combined. Do not overmix.
  • In a small microwave-safe bowl, melt 2 tablespoons butter and 2 tablespoons shortening in the microwave and slowly add to the batter, stirring constantly until combined.
  • In a 10-inch cast-iron skillet over high heat, melt the remaining tablespoon of butter and shortening. Pour the batter into the hot skillet, spread to even out the surface and cook over high heat for 1 minute. Then get it into the oven straightaway and bake until golden brown, 20 to 25 minutes. The edges should be crispy.

SOUTHERN CHICKEN & DRESSING



SOUTHERN CHICKEN & DRESSING image

Categories     Chicken     Side     Bake     Christmas     Easter     Thanksgiving     Dinner     Stuffing/Dressing     Potluck

Yield 1 large pan

Number Of Ingredients 22

Cornbread:
¾ cup self rising meal
¾ cup self rising flour
½ teaspoon baking powder
Lots of whole buttermilk
½ stick of butter
(I won't lie. Sometimes I cheat and use buttermilk cornbread mix.)
Dressing:
Boil chicken with celery then debone
1 stick of butter
Salt & pepper
Sage
2 onions
1 bell pepper
3 stalks of celery
1 can cream of chicken soup
1 can cream of mushroom soup
3 boiled eggs, cut in pieces
3 raw eggs
3-4 buttermilk biscuits, cooked and crumbled (homemade or Mary B's work fine)
Cornbread from above, crumbled
Chicken Broth until it become soupy

Steps:

  • Obviously, start by cooking the cornbread and biscuits then crumbling together. Add chicken and remaining ingredients and mix well. I usually mix it in a large gumbo pot because I don't have a bowl big enough to stir it without making a mess. Pour into a pan and place in the oven at 400 degrees and cook for about 45 minutes to an hour. You don't want it to be too dry, and you don't want the top and edges to be too brown.

SOUTHERN CORNBREAD DRESSING



Southern Cornbread Dressing image

This is a delicious and easy dressing recipe using chicken. It can be moist or dry depending on the amount of broth used.

Provided by Holly

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h45m

Yield 18

Number Of Ingredients 11

4 skinless, boneless chicken breast halves
1 (16 ounce) package dry corn bread mix
1 (1 pound) loaf day-old white bread, torn into small pieces
4 tablespoons margarine
½ cup chopped onions
½ cup chopped celery
1 (10.75 ounce) can condensed cream of chicken soup
⅛ teaspoon garlic powder
2 teaspoons poultry seasoning
½ teaspoon ground black pepper
6 eggs

Steps:

  • Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
  • Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
  • Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
  • Bake in the preheated oven 30 minutes, or until golden brown.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 31.4 g, Cholesterol 94.4 mg, Fat 8.9 g, Fiber 0.9 g, Protein 18.6 g, SaturatedFat 2.1 g, Sodium 771.7 mg, Sugar 4.3 g

OLD FASHIONED SOUTHERN CORNBREAD DRESSING



Old Fashioned Southern Cornbread Dressing image

Make and share this Old Fashioned Southern Cornbread Dressing recipe from Food.com.

Provided by Kaykwilts

Categories     For Large Groups

Time 2h20m

Yield 15 serving(s)

Number Of Ingredients 11

1 (4 lb) chicken
1/2 cup butter
2 cups chopped onions
2 cups chopped celery
7 cups crumbled cornbread
4 1/2 cups chicken broth
2 cups crumbled biscuits
1 (10 3/4 ounce) can cream of chicken soup
3 eggs, lightly beaten
1 tablespoon poultry seasoning
1 teaspoon salt

Steps:

  • Put chicken in a dutch oven. Cover with water. Bring to a boil and cook over medium heat. Reduce heat to a simmer and cook for 45 minutes or until the chicken is tender. Remove chicken from heat, reserving the broth. Let cool and debone the chicken. Cut chicken into bite size pieces. Discard sking and bones.
  • Melt butter in a skillet over medium heat on stovetop. Add onion and celery and cook about 6 minutes until veggies are tender.
  • Preheat oven to 350°. Lightly grease a 13-x-9-x-2-inch baking dish; set aside.
  • In a large bowl, combine chicken, onion-and-celery mixture, cornbread, and remaining ingredients. Spoon mixture into prepared baking dish.
  • Bake, uncovered, for 1 hour, or until set.

Nutrition Facts : Calories 370.2, Fat 27, SaturatedFat 9.9, Cholesterol 145.8, Sodium 686.3, Carbohydrate 4.4, Fiber 0.6, Sugar 1.5, Protein 26.1

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