Country Style Southern Chicken Dressing

November 06, 2015 By:
30 minutes
45 minutes
This is my mother-in-law's homemade Thanksgiving dressing with a whole chicken included in the ingredients. We would get this only once a year, and she finally gave me the recipe! Now we have it whenever we want it! It really could serve as a meal on it's own with a vegetable side!



  1. Boil chicken until done. Cool to touch and debone. Save 2 quarts stock for later.
  2. Mix together cornbread, biscuits, and crackers in large bowl. Add sage. (More or less to taste) Stir again.
  3. In saved 2 quarts stock, cook onions and celery until tender. Add boiled eggs to cooked stock after celery and onions are done. Add salt and pepper to taste.
  4. Pour stock with celery and onions into cornbread mixture. Stir until just mixed together. This mixture should be slightly stiff, not soupy.
  5. Bake at 350* for about 45 minutes. If it gets too brown on top and middle is not done yet, cover loosely with foil and bake another 10-15 minutes or until slightly firm.