2 black iron skillets of cooked corn bread

When cool crumble and sit out a day to dry. This make the cornbread absorb all the juices

If any of ya'll put sugar in the cornbread, I promise I will haunt your Thanksgiving

2 cups chopped onion

2 cups chopped celery

6 cooked chicken thighs- shred the meat

2 eggs beaten

2 tablespoons of melted butter

1 teaspoon salt

1 teaspoon white pepper

Chicken stock [a couple of cups at least] Stock not broth which has too much salt added

Combine dry ingredients cornbread, shredded chicken, chopped onion, chopped celery, salt pepper.

Sir in eggs , melted butter and add enough chicken stock to make a medium thin mixture
I wish I cold tell you the exact amount but it depends on how dry the cornbread is. The mixture should be thinner than mashed potatoes but not soupy.

Pour mixture into 3 inch Pyrex dish that has been greased with Pam or butter.

And let the mixture sit out for 30 minutes allowing the flavors to absorb

Place in preheated 350 degree oven and cook until top layer is lightly brown and crisp. You can test with a tooth pick to see if the mixture is done. Insert tooth pick and remove. If the mixture is set it won't stick to the tooth pick.

Serve with black berry jelly

Try it................there weren't no crandberries in the south in the old days.

If you absolutely have to, you can add a little sage. I don't like it that much.

Enjoy

 

Thanks , it sounds like an option for xmas dinner since we have already had thanksgiving up here. I will have to find cornbread though cause it's not common up north or I can find a recipie online and I promise I would not put suger in it. I do add spices to my dressings and always make it for the holidays but have to remember that not everybody likes too much spice I make a great chicken creole dish that is spicy and I will not compromise with it

 

Jamesbro you are right on the mark for the cornbread dressing. My wife makes great dressing. I did not know that about the cranberries and never tried the blackberry jelly. You just taught this old Louisiana boy something. Never too old to learn.

Thanks

 

The shreaded dark chicken meat makes all the difference.
Ask her to add some next time she makes it.

What the heck try adding some crawfish.

 

Crawfish Is that the same as crawdads , like what granny used to go fishing for on the beverly Hillbillies

 

"If any of ya'll put sugar in the cornbread, I promise I will haunt your Thanksgiving"

But you and I both know there are people who will commit that sacrilege...

We had a "Pre-Thanksgiving Stomach Stretching" here at work yesterday. There were leftover biscuits, and my morning break is day-old biscuit toasted with a slice of rat cheese.

There's about 2/3 of a chocolate meringue pie left too, and I aim to git into it around dinnertime...

 

Are you sure you don't mean super time?

 

Dinnertime is the noonday meal around here... and yes I did snag me a piece of the chocolate pie before it disappeared. Managed to get a spoonful of the Sweet Potato Scuffle before it disappeared too.

 

Same ere, Spoken like a true southerner.

I just thought our Oldsmobile friends needed to know the diff twix "dinner" and "supper."

I jes it's up to us to learn 'em.

So you snagged a piece of some chocolate pie bout de time what some folk* would call "lunch."

* Des ere some folk are de same ones who commit the sacrilege of putt'in sugar in de cone bread.

 

Thanksgiving dinner (2 PM, so it WAS "dinner" and not "supper") yesterday at cousin's house.

Her youngest son, 20-year-old Liberty University sophomore, made the corn bread. Asked Andrew how he learned to make corn bread as I know his mama was one to run the boys out of the kitchen when they were younger. His answer? "A broke-*** college boy HAS to learn how to cook."

I got two pieces of the leftover corn bread, and paired up with some Bush's chili with beans it was just as good for dinner today as it was yesterday.

 

That's the way I learned too. If ya take an iron and turn it on High for cotton and hold it bottom side up between to [unused college books] Ya can make a grilled cheese sandwich. Line the hot side with foil and make a lip and cook up some mean burgers.

 

Jamesboro: This is Juju's famous cornbread dressing, (very similar to my Mom's and Grandmother's, i.e. very good):

2 qts. corn bread crumbs - 3 pkgs. Morrisons's cornbread mix & bake according to directions.
5 hard-cooked eggs, chopped
1 medium onion, chopped fine
1 medium green pepper, chopped fine
4 stalks celery, diced fine
1 stick butter or margarine
1 1/2 tsp. thyme
1 1/2 tsp. sage
2 tsp. salt
2 tsp. pepper
2 cups chicken/turkey stock (or canned chicken broth)

Cook cornbread mix and boil eggs - they both take about 20 minutes. when cornbread is done (should be nice and brown), cut into big squares and turn them over to cool so you can crumble.
While cornbread and eggs cook, chop onion, green pepper and celery. Saute in butter for at least 15-20 minutes. Chope eggs while vegies cook. When cornbread is cool, crumble into large bowl. Add vegies, eggs, thyme, sage, salt and pepper. Mix thoroughly (I mix each in as I add them). Add chicken stock and mix again. turn into greased 9 X 12 pan, tamping down to make dense, and bake at 350 until nice & brown on top (about 20 minutes).

You can make the dressing the night before, omitting the chicken stock, and refrigerate. On t-day add the stock and bake. I really think it tastes better this way.

I love it with the dinnerand/or/supper meal (we say that here, also) w/gravy from the turkey, don't ask me how she fixes that. I especially love to take some out of the refrigerator and have a snack, cold! Love it.

 

Thanks Aron,

I'm about to founder on turkey and dress'in today, but I'll try it soon.

Now try some cold leftover dress'in with a little strawberry or blackberry jelly.

Really, Give it a try, It's really yummy