Brother’s Cornbread Dressing

Cornbread Dressing

My brother took over cooking the holiday meals while still in his teens.  When all our relatives, numbering about twenty or so, turned up that first year, they were stunned to discover he had been working over twenty-four hours straight to put up the feast covering the tables.  Yes, tables.  We had the glorious turkey or ham, vegetables of all types, enough breads, pies and cakes to feed a small army.  The main dish that has survived over the past fifty-seven years is his Cornbread Dressing.  After all this time, the calls from family in other states begin on the first of November begging him for the recipe.  Do not confuse this with stuffing; this is about the closest thing to heaven lowly cornbread ever gets!  And do not forget the giblet gravy recipe given at the end.  It is the ultimate topper for this wonderful dish.

Preheat Oven to 400 Degrees

Step One – The Chicken

1 10-lb. bag chicken leg quarters should be cooked until fork tender.  Reserve stock, two quarts for dressing and setting one quart aside to make gravy.

Step Two – The Cornbread

2 C. white cornmeal                                      6 eggs

2 C. yellow cornmeal                                     1/3 C. vegetable oil

1 Envelope onion soup mix                           3 C. milk (more or less)

1/3 C. self-rising flour

Mix all ingredients.  When adding the milk, don’t make it too soupy or too stiff.  Bake in 400 degree oven until browned.  Meanwhile…

Step Three – The Dressing

1 Large onion – chopped fine

1 Bag celery – remove leaves, rinse each spear and dice fine

1 ½ Sticks margarine – cut up into squares

2 Quarts reserved chicken stock

2 Cans cream of chicken soup

4-5 Slices of 2-3 day old bread torn into small pieces

Deboned chicken

In a very large bowl crumble the cornbread.  Add onion, celery, margarine.  Pour in enough chicken stock to make the mixture workable.  Add both cans of cream of chicken soup plus the torn up slices of bread.  Mix well.  Add deboned chicken pieces.

This will make two deep 12″ x 14″ pans of dressing.  If the uncooked dressing is too thick, it will not get done.  Cook until lightly browned – about 50-60 minutes.

The Giblet Gravy

4 Eggs – boiled and diced                             1 Small onion – diced fine

1 Qt. chicken stock                                        1 C. cream of chicken soup

1 C. diced chicken

Pour chicken stock into 3 quart pot.  Add cream of chicken soup, chicken, eggs and onion.  Cook over low heat 30-40 minutes stirring occasionally.

NOTE:  The onion soup may be enough sodium in the dressing for most.  Taste the raw dressing mix.  If it tastes good, put it in to bake.  If not, add salt to taste.