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Ninny’s Chicken ‘n Dressing

November 30, 2014

Ninny’s Chicken ‘n Dressing is at least a 4th generational recipe.  Her mother-in-law passed this recipe to her, then she passed it to us, and now that Kevin is cooking, it has passed on to him. It’s very simple and part of it can even be done the day before so just boiling the eggs and assembling it is all that needs to be done on the day it is served. It’s a very moist recipe so giblet gravy is not necessary; however, my dad made giblet gravy every Thanksgiving, so I can’t imagine dressing without at least a spoonful of his gravy.  So today, Kevin and I bring you our version of Ninny’s Chicken ‘n Dressing recipe as well as our version of Pappy’s Giblet Gravy.  Happy Cooking! ~Renee and Kevin

Dressing:

1 whole chicken

3 cups chicken broth from boiled chicken

2 onions

3 pkg yellow cornbread mix, prepared and cooked according to directions (be sure to bake it in a cast iron skillet)

1 c. milk

1/4 tsp. pepper

6 boiled eggs, chopped  (reserve one for the gravy)

Cook the chicken.  Remove.  After it cools, debone it.  Reserve 3 cups of the chicken broth.  Cook the onions in it until translucent.  In the meantime, boil the eggs until cooked.  In a large mixing bowl, crumble the cornbread.  Add the chicken and eggs.  Add 2 cups of the chicken broth with the cooked onion and milk. (Reserve one cup of broth for gravy.) Sprinkle pepper.  Mix well.  Pour in a large casserole dish and bake in a 350 or 375 degree oven until crispy around the edges.  If needed, you can add more milk or store bought chicken broth for more moisture.

Giblet Gravy:

1 c. reserved broth and onion

1 c. water

giblets from the turkey

1 chopped boiled egg

1 can of low sodium cream of chicken soup

Cook the giblets in the reserved broth and water.  When done, add the egg and soup.  Cook until well blended.  Ready to serve over dressing.

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From → casseroles, Chicken

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