Page 149 - Harrington Family Recipes

Chicken and Dressing

Serving Size : 10 Preparation Time :0:00
Categories : Main Dishes - Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 pounds skinless boneless chicken breast -- (3-1/2 to 4 lbs)
1/2 onion
1 celery ribs
1/2 teaspoon salt
1 chicken bouillon packet, reduced-sodium
1 skillet cornbreads -- (9 inch)
(cooked until just barely done but not too
brown!)
1/2 batch biscuits
(the Bisquik drop recipe is fine - also
not too done!)
1 stalk diced celery
1 large onion -- chopped
1/2 tablespoon sage -- to taste
1/2 tablespoon poultry seasoning -- to taste
seasoned salt -- to taste
1 dash ground red pepper -- optional
1 stick butter -- melted
5 eggs
Broth from hen - keep hot or reheat (add
canned broth and butter if necessary)

Cook chicken, onion and ribs in water with salt and chicken bouillon,
until chicken is done. Remove chicken, discard celery and onion and save
broth. Shred chicken when cool, refrigerate.

Crumble bread and biscuits; add celery, onion and seasonings. Add raw
eggs, mix well. Add melted butter. Add HOT broth to make VERY THIN. Add a
few cups and stir...add and stir....etc. Now, by very thin, we're talking
about soupy oatmeal. More than likely, you will think, "Oh no, I've put
in too much now"....add one more cup and that will be about right. The
dressing will soak up a lot of broth, so you might even need to add
another cup or two after the first time you stir. Mix well.

Bake at 350 degrees in a greased deep baking pan for 1 hour or more. These
days, we use a big disposable roasting pan on a cookie sheet (for
stability).

Important: Stir dressing every 10 to 15 minutes so it won't form a crust.
During the last 20 minutes, fold in the cut up chicken. Serve with giblet
gravy. Enjoy!

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