This recipe is a family treasure and shows how much Nana loves to cook, especially for the holidays. She has mixed bits of her mom’s recipe with her changes throughout the years to make it her own traditional recipe.
- 3-4 pound chicken
- enough water to cover chicken
- 2 tablespoon chicken bouillon
- 1 tablespoon onion granules
- 1 tablespoon granulated garlic
- 1 tablespoon poultry seasoning
- 1 teaspoon black pepper
- salt to taste
- 4 cups stale cornbread
- 2 cups stale hot rolls
- ½ pound cooked breakfast sausage
- meat from deboned chicken
- 2 eggs
- 2 ½ cups reserved chicken broth
- 1 cup chopped green onion
- ½ cup chopped celery
- 1 tablespoon fresh thyme OR ½ tablespoon dried thyme
- 1 tablespoon fresh sage OR ½ tablespoon dried sage
- 1 tablespoon rosemary
- ½ teaspoon pepper
- salt to taste
- 2 tablespoons sugar
Giblet Gravy without the Giblets
- 4 cups reserved chicken broth
- 1 cup of uncooked dressing
- 4 sliced boiled eggs
- ¼ cup water
- 1 tablespoon corn starch
Cook the Chicken
- Place chicken into a large pot and cover with water; add next six ingredients. Bring to a boil and simmer until chicken is cooked through, 30-40 minutes. I use an electric pressure cooker and put it on the poultry setting for 15 minutes, then slow release the pressure.
- Once chicken is cooked remove chicken to a pan. Let cool, then remove chicken from the bone. Strain broth and use to make dressing and gravy. Now you are ready to make dressing.
- Crumble cornbread and rolls in a large bowl. Next, add next 12 ingredients and toss together.
- Place in a greased 9X13 dish. Cook covered for 45 minutes.
- Remove foil, and cook another 30 minutes or until brown and set in the middle.
Giblet Gravy Without the Giblets
- Add 4 cups reserved chicken broth to a pot, then add uncooked dressing and boiled eggs. Bring to a boil.
- Make a mixture with water and cornstarch, then add to boiling broth. Cook until thickened. Eat over dressing.