SOUTHERN CHICKEN AND DRESSING
1 whole chicken 3 to 4 leftover biscuits (homemade, not canned!!) 1 large pone cornbread (left out 1 day to get stale) 1 large onion, chopped 3 to 4 ribs celery, chopped 1 Tbsp poultry seasoning or more to taste salt and pepper to taste 3 eggs, beaten Cook chicken in a large pot for 2 hours or until done. Cool and pull meat from bones, tearing into bite sized pieces and discarding bones and skin. Reserve broth. As it cools, skim fat from top. In a large bowl crumble biscuits and cornbread; mix together well. Add onion, celery poultry seasoning, and salt and pepper,. Add chicken and taste. Adjust seasonings as necessary. Add eggs and pour into a large casserole dish or divide into two smaller ones. You can freeze at this point and cook later if desired. TO COOK: Bake in a 350 degree oven for 1 1/2 hours or until dressing is set and golden brown. TO COOK FROM FROZEN: Put in a 325 degree oven and bake 20 minutes. Turn heat up to 350 and bake 1 hour 20 minutes or until set and golden brown. --~--~---------~--~----~------------~-------~--~----~ --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
