This dish is Thanksgiving to me. I truly need nothing else on the 4th Thursday of November except a HUGE plate of this dressing. We don't have a lot of family recipes that are passed down and traditional and junk--actually, I don't think we have any--except this. Granny (grandmother on my mom's side) has been making this for at least 40 years. I assume longer. My mom always complained about it as a little kid because my grandma put in huge chunks of raw onion that remained slightly raw throughout the cooking process. (Unfortunately, Granny really isn't that great of a cook.) So my mom took over making it however long ago. And I know that I'll make it every Thanksgiving for my kids and grandchildren. And they sure as hell better make for their future generations!
Chicken and Cornbread Dressing
2 med onions, chopped
2 stalks celery, chopped
2 roasted chicken breasts, chopped*
2 roasted chicken thighs, chopped*
1 12" pan of cornbread, crumbled**
4 lightly toasted pieces of reg sandwich bread, torn into small pieces
1 Tbsp ground sage
1 tsp black pepper
2 eggs, beaten
4 C low sodium chicken stock (roughly 1 whole box)
*A small-med rotisserie chicken works perfectly! Please remove all skin, that won't be tasty in the dressing.
**You MUST use white, unsweetened cornbread. I can't stress the importance enough! Any white cornmeal you buy should have a recipe for (unsweetened) cornbread on the package.
In a little bit of oil, saute onions and celery until tender and onions are slightly golden at the edges (~7 min). Combine vegetables, chicken and breads. Add sage and pepper. Add eggs and stock. Mix everything. It will be kind of wet and a little soupy, don't worry.
Pour into a greased 13x9x3 baking dish.
Bake at 400 deg F for 45 min-1 hr, until everything is set, liquid is gone, and top is golden.