Nonnie’s Chicken & Dressing (recipe below) is a staple at our family Thanksgiving Meal. Her recipe is her own mother’s recipe. When we made this dressing, we did not strictly follow the recipe as we often substitute for what we have on hand.
Watch Hannah prepare Nonnie’s Chicken & Dressing and see her substitutes here:
Nonnie’s Cornbread Dressing
Simmer giblets until tender in 1 quart water and 1 teaspoon salt. After cooking, dice giblets to use in gravy.
6 baking powder biscuits
½ (8x8x2-inch) pan cornbread
2 Slices day-old bread
(Should have about 6 cups crumbs)
1 tbsp chopped parsley
2 tsp salt
⅛ tsp pepper
* 1 tsp poultry seasoning
Add giblet stock (about 3½ cups).
Melt ⅓ cup butter, and in it sauté ½ cup chopped onion and ½ cup chopped celery. Cook 5 minutes and add to dressing mixture. Beat and add 2 eggs.
Pour dressing into greased 8x8x2-inch casserole. Bake in a moderate 350° F. oven for 1 hour. (Cooking this long makes a dry dressing. For a softer dressing, cook a little more than half an hour.)
- Nonnie uses quite a bit more seasoning than called for, and uses a combination of ground sage and oregano or Italian seasoning.
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