Homemade Dressing
Directions
- 1In a pot, mix chicken bouillon and water.
- 2Add all purpose seasoning and chicken legs. Bring to a boil, then simmer for 40 minutes.
- 3While the chicken is boiling, prepare cornbread using Jiffy corn muffin mix following package instructions.
- 4Chop the bell pepper, onion, and celery stalks finely.
- 5Melt butter in a pan. Add chopped vegetables and season. Simmer on low until soft and golden brown.
- 6Remove the chicken from the pot and shred the meat, discarding skin, bones, and gristle.
- 7In a bowl, combine crumbled cornbread, sauteed vegetables, shredded chicken, poultry seasoning, sage, and 2 cups of chicken broth.
- 8Add the remaining 2 cups of chicken broth and mix well.
- 9Mix in 3 eggs, then taste and adjust seasoning.
- 10Spray a baking pan with nonstick spray. Pour the mixture into the pan and bake at 400°F for 45 minutes. Stir well, then bake for another 45 minutes at 400°F
Ingredients
- 4 tablespoons chicken bouillon
- 8 cups water
- 1 all purpose seasoning
- 6 chicken legs
- 1 box Jiffy corn muffin mix
- 1 1/3 cups milk
- 1 egg
- 1 1/4 cups vegetable shortening or vegetable oil
- 1 bell pepper
- 1 onion
- 4 celery stalks
- 1 stick butter
- 2 teaspoons poultry seasoning
- 2 teaspoons sage
- 4 cups chicken broth
- 3 eggs
Equipment
potwhiskbowlbaking dishknifecutting board
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