Скачать с ютуб Chicken & Dressing, getting ready for Thanksgiving, a rerun worth a rerun в хорошем качестве

Chicken & Dressing, getting ready for Thanksgiving, a rerun worth a rerun

Thanksgiving is almost here. It's time to start thinking about what we want for our Thanksgiving meal. Some dishes can be prepared ahead of time like this cornbread dressing. Mix it up, put it in a freezer safe dish, cover tightly, and freeze. I think it tastes better when I do it ahead of time and freeze it. Let it thaw and bake the day of your dinner. I certainly hope you will try this recipe. The recipe for the cornbread dressing and the gravy is in the Vol 1 cookbook. Enjoy! Karen, Stephanie, & Paul Link to cookbooks: https://localbooknook.com/karen-jones Contact us on email at: [email protected] karenjonesfoodandfamily.com [email protected] [email protected] Write us at: Food & Family PO Box 675 McCalla, AL 35111 Cornbread Dressing Preheat oven to 435 degrees I used an 8" and a 10" iron skillet Put your skillets in the oven when you start to preheat so they will be hot when you are ready to pour up your cornbread mixture. 3 cups Buttermilk Cornmeal Mix, White Lily 1/4 cup self-rising flour, White Lily 2 tsp salt 2 eggs 2 cups buttermilk, low fat (if using whole fat it will take more) Mix well. In hot skillets add 1 Tbsp shortening and 1 Tbsp butter Pour mixture into each skillet. Bake at 435 degrees for 20 minutes or until golden After cornbread has baked, remove from skillets and put into a large bowl. After bread has cooled, crumble it finely. Some larger pieces are good. Set aside. Boil 4 bone in, skin on, chicken breasts, or 1 whole chicken, with 2 stalks celery and 1 onion. Salt chicken well. This is the time to season it all the way through. Cook until chicken is done and tender. When chicken has finished cooking, remove chicken pieces to a plate and strain chicken broth into another bowl and discard the celery and onion. Reserve about half a breast of chicken for gravy. Shred chicken but not too finely. You will want some larger pieces. Add to crumbled cornbread: 3 stalks celery, diced 1 large onion, diced 2 tsp sage 2 tsp poultry seasoning. Taste for salt if you need to add more. Stir bread mixture. 4-5 cups chicken broth, or more if needed for right consistency Pour over bread mixture. Stir well. You want the bread to be wet but not soupy with broth. Spray a 9X13 baking dish with non-stick spray. Add mixture and bake 1 1/2 hours or until golden and set. You want the dressing to still be moist so be sure not to overbake. Gravy (this is not exact; I can only give approximate measurements) 2 Tbsp Oil or 1 Tbsp oil and 1 Tbsp butter 2 Tbsp flour salt and pepper to taste 3 eggs, hard boiled 4 cups chicken broth. Get oil and butter hot. Add flour, salt and pepper to taste. Cook 2-3 minutes. Add chicken broth a little at a time, stirring well after each addition. If your gravy is too thick, add more stock or a little water. Cut up eggs and stir into gravy. Serve in a pretty bowl.