Monday, November 15, 2010
Grannys Chicken and Dressing
2 Chickens
2 pkg cornbread
5 biscuts
1 1/2 tbs salt
5 boiled eggs
2 cans chicken broth
2 green onions
1 tsp sage
1 tsp black pepper
Boil chickens on stove with water to cover add 1 tbs salt for 30 min or until done
while chickens are boiling make 2 pkgs of cornbread and boil 5 eggs
when cornbread is done crumble 4 cups into a large bowl.
Debone chicken when it has cooked and cooled.
In large bowl add 3 cups of hot broth to the 4 cups of cornbread already in bow.
cover and let sit for 5 min. Then add chopped boiled eggs, 2 tsp sage, 5 buscuts, green onions,
tsp black pepper, 2 raw eggs beaten, and chicken. add extra broth if needed.
grease baking dish and bake 1 hour 350 degrees until done.
2 pkg cornbread
5 biscuts
1 1/2 tbs salt
5 boiled eggs
2 cans chicken broth
2 green onions
1 tsp sage
1 tsp black pepper
Boil chickens on stove with water to cover add 1 tbs salt for 30 min or until done
while chickens are boiling make 2 pkgs of cornbread and boil 5 eggs
when cornbread is done crumble 4 cups into a large bowl.
Debone chicken when it has cooked and cooled.
In large bowl add 3 cups of hot broth to the 4 cups of cornbread already in bow.
cover and let sit for 5 min. Then add chopped boiled eggs, 2 tsp sage, 5 buscuts, green onions,
tsp black pepper, 2 raw eggs beaten, and chicken. add extra broth if needed.
grease baking dish and bake 1 hour 350 degrees until done.
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