Ingredients
-
-
3
-
1
-
4
-
2
-
1
-
4
-
3
-
4
-
1/2
-
-
1
-
-
-
Directions
Deluxe Cornbread Dressing Casserole (Big Batch), An old family recipe that’s been tweaked little by little over the last 100 years This makes 2 large pans about 1/2-3/4 filled To relieve holiday stress make the pre-cooked dressing the week before Thanksgiving and freeze Use one pan for Thanksgiving and one for Christmas Begin defrosting 2 days before in the refrigerator I split the prep process between 2 days On the first day make the cornbread, boil the fryer, pick the meat and save the broth The second day assemble and freeze For OAMC split dressing into even smaller portions; may need to reduce bake time My picture is of a smaller baked portion
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Steps
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1
Done
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Cornbread: |
|
2
Done
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(make 1 Day in Advance to Allow to Dry Slightly Without Being Refrigerated.) Grease a 9x13 or 11x14 Inch Baking Pan. |
|
3
Done
|
in a Large Bowl, Stir Together Cornmeal and Next 5 Ingredients. in a Small Bowl, Whisk Together Buttermilk, Eggs and Oil. Pour Wet Mixture Into Dry and Mix Until Just Combined. (note: the Mixture Should Be Moist, but not Soupy). Pour Cornmeal Mixture Into Prepared Baking Pan. Bake in Preheated Oven 350 Degrees For About 40 - 50 Minutes or Until Golden Around the Edges and Pick Inserted Into the Center Comes Out Clean. |
|
4
Done
|
Fryer and Broth: |
|
5
Done
|
For Ease, Do This Step 1 Day Ahead. Cut Fryer in Half or Quarters Then Place in a Large Stockpot and Add Cold Water Just to Cover. Cover With Lid and Bring to a Simmer, Cooking Until Tender, About 45 - 60 Minutes. |
|
6
Done
|
Remove Chicken from Pot and Allow to Cool to the Touch, Reserving Broth. Discard Skin Then Remove Meat from the Bone and Chop Into Chunks. Measure and Reserve 4 - 5 Cups Meat. Refrigerate. |
|
7
Done
|
Strain the Broth and Refrigerate. |
|
8
Done
|
Dressing: |
|
9
Done
|
Preheat Oven 350 Degrees. Heavily Butter 2 9x13 or 11x14 Inch Baking Pans; Set Aside. |
|
10
Done
|
Crumble Pre-Baked Cornbread Into a Very Large Mixing Bowl. Add Decrusted Bread Cubes. |
|
11
Done
|
in a Separate Microwavable Bowl Add the 1/2 Stick Butter, Chopped Onions, Bell Pepper and Celery. Loosely Cover and Microwave Until Tender About 8 - 10 Minutes. Mixture Will Have Rendered Juices. Cool Slightly and Pour This Mixture Over Cornbread Mixture. Do not Stir Until Instructed to Do So. |
|
12
Done
|
in a Seperate Medium Microwavable Bowl, Cook in Microwave the Pork Sausage Until No Longer Pink, About 8 - 12 Minutes; Breaking Into Pieces and Crumbling. Once Cooked, Drain Well and Add to Cornbread/Bread Cubes/Onion. |
|
13
Done
|
Mix Together Undiluted Cream of Chicken Soup With the 1 Egg. Pour This Over Cornbread/Bread Cubes/Onion/Sausage. |
|
14
Done
|
Skim Fat from the Reserved Chicken Broth, Discarding the Fat. Measure 5 Cups of Degreased Broth and Pour Over Cornbread/Bread Cubes/Onion/Sausage/Soup. |
|
15
Done
|
Add to the Cornbread Bowl, 4 - 5 Cups Cooked Chicken Meat, Sage and Optional Jalapeno Pepper. |
