Best 5 Old Fashioned Chicken Dressing Recipes

GRANDMA'S CHICKEN AND DRESSING

Steps:

• Heat oven to 400° F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir together all ingredients except butter. Spoon mixture into baking dish. Dot evenly with butter.
• Bake uncovered about 45 minutes or until bubbly and golden brown.

OLD FASHIONED SOUTHERN CORNBREAD DRESSING

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.

CHICKEN AND DRESSING CASSEROLE

Steps:

• Preheat oven to 350*.
• Cut chicken breasts into halves or thirds.
• Place chicken breast pieces in a 13 x 9 glass pan.
• Season with salt, pepper and garlic powder.
• Combine cans of soup with milk; mix well.
• Pour soup mixture over chicken in pan.
• Melt margarine and combine with water.
• Pour margarine/water mixture over stuffing and stir to coat.
• Pour stuffing mixture over soup layer.
• Bake for 1 hour uncovered at 350*, then cover with foil and bake for 15 minutes longer.

OLD-FASHIONED DRESSING

Steps:

• In a large skillet, melt butter. Add the celery, mushrooms and onion; saute until tender. Stir in the seasonings. Place bread cubes in a large bowl. Stir in vegetable mixture. Add broth; toss to coat., Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until heated through.

OUR FAMILY TRADITION CHICKEN AND DRESSING - DEE DEE'S

Steps:

• 1. The beautiful gravy pictured with this dressing is our Lynn Socko's Chicken Gravy: https://www.justapinch.com/recipe/lynn-socko/chicken-gravy/quick-easy-healthy-gravy?k=chicken+gravy&p=1&o=r
• 2. If you prefer a giblet gravy with dressing, this is a wonderful old fashion gravy that we've use for a very long time: https://www.justapinch.com/recipe/diane-smith/mamas-giblet-gravy-dee-dees/gravy
• 3. DIRECTIONS FOR CHICKEN AND BROTH
• 4. You need 1 large fryer (whole chicken) Remove gizzards/livers inside chicken, and then wash in clear water. Place in large pot with 2 to 3 quarts water; add salt, pepper, 2 cloves of garlic, chopped fine, add 1/3 cup of each chopped vegetables; onions, green pepper, and celery to the pot.
• 5. Cover and cook on high heat until it starts to boil. Reduce heat and continue boiling about 35 to 45 minutes or until almost done. Remove from pot. Set aside. Keep chicken broth. Remember the broth is what makes the dressing.
• 6. DIRECTIONS FOR CORNBREAD DRESSING
• 7. You will need a very large bowl to combine ingredients for dressing. Break hot cornbread into bite size pieces, add margarine or butter. Add salt, pepper, poultry seasoning, and sage. Add Cream of Chicken Soup and eggs. Continue mixing. Add a cup of broth to start, add rolls. Mix well. Add more broth until dressing is the texture desired. Set aside.
• 8. Lightly rub top of chicken with margarine then sprinkle with paprika. Bake at 425 degree until done about 30 minutes.
• 9. Next, pour dressing in a large deep greased casserole dish and bake dressing until hot all the way through and top and edges start to brown about 30 to 40 minutes. NOTE: oven temps vary so watch close, you don't want a runny dressing and you don't want it dry.
• 10. IMPORTANT TIPS TO REMEMBER: • For a drier dressing use less broth, for a moist dressing, use more broth. • When using poultry and sage seasoning, use according to your taste. You may want to add more seasonings or less, just be careful not to add too much, it will overpower the natural flavors. Seasonings make or break the flavor in corn bread dressing. • Make the dressing a day before serving. This gives the seasonings time to spread flavor throughout. Just make sure you cover and store in the refrigerator until ready to use. • For more flavor, cut up chicken gizzards and livers in dressing before baking.