There is nothing quite like my granny's homemade dressing. It's one of the many reasons I look forward to the holidays. I hope this recipe warms your home like it has ours. This version was inspired by my granny - the best cook I know! There are some minor variations but overall this is the real deal.
**Always try to use fresh, local, organic ingredients when possible. It will taste better :)
Granny's Traditional Dressing Recipe
You will need
1 cup celery chopped finely
6 hard boiled eggs chopped
2 cups shredded chicken breast cook in chicken stock
1 pan of homemade cornbread I used all gluten-free ingredients
1 can cream of chicken soup
1/4 cup of water
2 cups chicken broth to have on hand
sage (to taste)
salt & pepper (to taste)
2 tablespoons butter
spray avocado oil optional
Preheat the oven to 350 F. Grease one 9x13 inch baking dish.
Have the eggs, cornbread, and chicken ready to go. Saute the celery a bit before adding the mixture.
Melt butter. In a large bowl (with hands), combine crumbled cornbread, melted butter, cream of chicken soup, cooked celery, chicken, and half of the chopped hard boiled eggs. You want the mixture to be creamy but not runny so mix chicken broth in until you have a good consistency. Add sage, salt, pepper, and red pepper to taste. This is all about preference. I prefer to taste the sage and used 1-2 teaspoons.
Pour into greased pan and top with remaining eggs. Spray with avocado oil and cook for about 30 minutes. Oven times may vary - all of the ingredients are already fully cooked so this is more about browning the top and warming the dish. Don't over cook.
If you make this beforehand, keep extra chicken stock around for the next day and drizzle a little over it to keep it at its moist consistency.
For my Vegan's!
I love a good challenge .... and that it was. Making this dish vegan while also trying to stay very close to the original recipe was a challenge. I pulled it off with the minor exception of oversalting it. I now know that the vegetable chicken stock I used was FULL of salt. So watch out for that!
1 pan of vegan-friendly cornbread
1 cup celery chopped finely
1 teaspoon parsley
1 teaspoon sage
salt & pepper to taste
2-3 cups veggie stock lower sodium
2 tablespoons olive oil
Preheat oven to 350 F. Grease 9x13 pan.
Combine all ingredients except vegetable stock in a large bowl. The consistency should be "creamy" but not runny so only add as much vegetable stock as you need to get it their. Start slowly.
Cook for 30 minutes or until middle is done.
