CHICKEN AND DRESSING
Makes 10 to 12 servings
Number Of Ingredients 18
Steps:
- In a large stockpot, bring chicken, next 7 ingredients, and water to cover to a boil over high heat. Reduce heat, and simmer for 45 minutes or until chicken is done. Remove from heat, and let stand for 30 minutes. Remove chicken from broth, and set aside until cool enough to handle. Shred meat, discarding skin and bones. Reserve 2 cups shredded chicken, and set aside remaining chicken for another use. Strain broth through a wire mesh sieve, discarding solids. Reserve 5 cups broth, and set aside remaining broth for another use. Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray. In a large bowl, crumble baked cornbread and biscuits. In a large skillet, melt butter over medium heat. Add chopped onion, chopped celery, and garlic, and cook for 8 to 10 minutes or until very tender. To cornbread mixture, add poultry seasoning, sage, thyme, cooked vegetables, and reserved 2 cups chicken, stirring until well combined. Add eggs, stirring until combined. Gradually add reserved 5 cups chicken broth, stirring until dry ingredients are moistened. Spoon mixture into prepared pan. Bake for 35 to 45 minutes or until center is set. Let stand for 10 minutes before serving.
CORNBREAD DRESSING
Provided by Ree Drummond : Food Network
Categories side-dish
Time P1DT1h40m
Yield 10 to 12 servings
Number Of Ingredients 22
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.
MAMA'S GIBLET GRAVY - DEE DEE'S
Mama always made this giblet gravy to go with our turkey and dressing. And, her mother made it as well. Part of our holiday tradition. They made the best!
Provided by Diane Atherton
Categories Gravies
Time 1h35m
Number Of Ingredients 11
Steps:
- 1. I love our giblet gravy with: https://www.justapinch.com/recipe/diane-smith/our-family-tradition-chicken-and-dressing/chicken
- 2. 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)
- 3. 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.
- 4. 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.
- 5. 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.
- 6. 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!
GRANDMA'S POULTRY DRESSING
Every family seems to have their own favorite dressing recipe that becomes a tradition, and this is ours. It came from Grandma, who passed it down to my mother. Now our children have carried it into their kitchens. This is truly a good old-fashioned recipe. -Norma Howland, Joliet, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 cups.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large skillet, brown sausage. Drain sausage, discarding drippings. Meanwhile, in a small saucepan, heat milk over medium heat until bubbles form around sides of pan. In a large bowl, combine sausage, milk and remaining ingredients., Transfer to a greased 2-qt. baking dish. Cover and bake until lightly browned, about 40 minutes.
Nutrition Facts : Calories 352 calories, Fat 12g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 826mg sodium, Carbohydrate 48g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
CHEF DEE'S CROCK POT STUFFING
Mmmm. moist and delicious stuffing. Of all the recipes I have tried, this is the only one which tastes like it came right out of the bird. As our family are big stuffing eaters, I always make this recipe then mix it with the stuffing from the bird for serving.
Provided by Chef Dee
Categories Christmas
Time 5h5m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 243, Fat 9.8, SaturatedFat 1.8, Sodium 787.3, Carbohydrate 33.3, Fiber 2.1, Sugar 3.7, Protein 5.6
DEE'S SAUSAGE STUFFING
Mom's recipe for Thanksgiving sausage stuffing. Can be stuffed in turkey for a moister version. Makes large tin tray of stuffing. We usually at leat double it for our get togethers of 12-14. We like leftovers :-) Equipment: Large Frying/Saute Pan, Large Mixing Bowl, Cutting Board, Sharp Knife, Mixing or Wooden Spoon, Med to Deep Foil Baking Pan, Aluminum Foil, enough to cover baking pan. PAM Spray, Optional
Provided by keno55437
Categories < 4 Hours
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Chop onion and celery into a medium dice.
- In large frying pan, melt one stick of butter and saute vegetables. Season generously with Garlic Salt, Salt, Pepper, and Italian Seasoning. (It WILL be salty, but remember -- this mixture will flavor the dry bread cubes later). When done, empty into large mixing bowl.
- Preheat oven to 350 degrees.
- Using the same pan, brown pork sausage. Be sure to break into chunks as it's cooking. Drain off grease, and empty into large mixing bowl.
- Add 2-3 bread cubes into the mixing bowl and stir. Set aside for now to allow the cubes to absorb the juice and flavor of the vegetables and sausage.
- Use the same pan again, melt the other stick of butter and heat through with two boxes of chicken broth (you may not need the 3rd).
- Pour amounts of the heated butter/chicken broth mixture over the cubes, et al in the mixing bowl. Stir to mix. DON'T pour it all at once! It's not an exact science, and you'll want it moist enough that it WILL NOT hold a firm form of a meatball. It may appear TOO juicy, but it will cook out when baking. Be generous, or it will be too dry. We like it to come out crunchy on top, but moist below.
- Taste to make sure it's flavorful. Adjust seasoning, if needed.
- REMEMBER to butter or PAM spray the foil pan.
- Load the stuffing mixture, and smooth on top.
- Cover with foil and bake at 350 degrees for 30 minutes or so. Remove foil and bake for additional 15-20 minutes, or until crispy and golden on top. Let it sit for a few minutes before serving.
Nutrition Facts : Calories 1249.4, Fat 84, SaturatedFat 38.2, Cholesterol 205.6, Sodium 3729.8, Carbohydrate 76.7, Fiber 4.1, Sugar 9, Protein 44.1
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