Ma'dear's Chicken and Dressing

This recipe came from my grandmother(ma'dear) and is a family tradition. The ingredients are a little different from your traditional chicken and dressing, and the taste and the texture is the best!!!! I'm sure this will turn out to be one of your family favorite, or a traditional holiday dish like it is in my household. I have add a few extra thing that no one has every done before. So, roll up your sleeves, put in the work, and enjoy.

Step 1: Collect All the Ingredients

1 small pack of chicken parts(what every part of the chicken you desire to use)

Water to cover chicken(about 16 cups all depends on how large the put is; make sure chicken is covered)

1 tsp.. salt

1 tsp.. black pepper

1 tbsp. sage

1 small onion chopped

1 chopped bell pepper

4 chicken bouillon cubes

2 22.6 oz. can of cream of chicken

2 26oz. can of cream of mushroom

2 101/2 of can cream of celery

2 boxes of stovetop stuffing

4 cups Aunt Jemima's buttermilk cornbread mix(follow the directions on the label)

1 Large pot

1 9x13 pan

Step 2: Cut Onions and Bell Pepper

Cut up your onions and bell peppers and set it off to the side. It will be later add to your chicken and water for the broth.

Step 3: Wash Off Chicken

Wash your chicken parts off and place them in a large bowl. After you have washed off your chicken. Set it to the side.

Step 4: Making the Chicken Broth for You Dressing

Add chicken to a large pot,add water to cover(about 16 cups) add bell peppers, onions, and chicken bouillon cubes to your water. You will need large amount of water to make sure you have enough broth to make your dressing.

Step 5: Seasoning Your Broth

Now you will add your salt, pepper, and Sage to your pot that has the chicken,water and bell peppers. The salt, sage, pepper will give your broth a good season, now we are getting ready to boil the chicken.

Step 6: Boiling Your Chicken for Broth

Now that you have washed your chicken, place the chicken in a large pot covered with water,added the onions and bell peppers, season it with salt, pepper, and sage. Turn your stove top on to medium and let boil for about 30 t0 40 minutes. While you are waiting on the broth we can now prepare and cook your cornbread.

Step 7: Preheating Oven for Cornbread

Preheat your oven at 425 degrees for 3 minutes. In a 9x13 inch pan pour in oil and let it set in oven for about 3 minutes, than remove after 3 minutes. While the grease is getting hot, go ahead and start to prepare your cornmeal mix.

Step 8: Preparing the Corn Meal Mix to Go Into the Oven

While your grease is getting hot in the oven. Start mixing your cornmeal. Follow the ingredients that are on the label because some cornmeal mix may different. I recommend Aunt Jemima, but it is not required. Most cornmeal mix for cornbread cooking time is about 20 to 25 minutes. Remember to keep the oven set at 425 degrees.

Step 9: Baking the Cornbread

After mixing all of the ingredient for cornbread as the package directed you. It is now time to pour the cornmeal in the 9x13 pan with the oil, and mix well. Remember you are to bake the cornmeal mix for 20 to 30 minutes.

Step 10: Mixng the Stovetop Stuffing

While you are waiting on your cornbread to bake, and your broth for your chicken is boiling. Start mixing the stove top stuffing as directed on the package, and set it aside.

Step 11: Removing Chicken From Broth

Check to make sure your chicken is done, keep a good eye on your broth we do not want the broth to dry out by cooking to long. If your chicken is tender, remove the chicken from the broth and let it cool.

Step 12: Deboning Chicken

Now that your chicken has cooling down, it is time to debone. Make sure you separate the meat from the bone and skin. Discard the skin and the bone. Set the meat from the chicken aside to be later add to the dressing mix.

Step 13: Remove Cornbread and Crumble

Remove cornbread from oven. Let cool. Crumble cornbread and place in a large bowl and set it aside.

Step 14: Mix the Broth to the Drumble Cornbread

Now that you have all your Ingredients prepared. It's time to mixing. In the large that you have your cornbread crumbled in. Mix your broth one cup at a time. This to make sure that you do not pour to much.

Step 15: Adding Your Cream Soups

Now that you have added the broth to your crumbled cornbread, it is now time to add your cream of mushroom cream of chicken, and your cream of celery. mix well.

Step 16: Add Stovetop Stuffing

Now that you have added the broth to your crumbled corn bread, and your cream soups. It's now time to add your stovetop stuffing. The stovetop stuffing is used in this recipe instead of toast like most cornbread dressing require. The stuffing mix gives it an extra flavor. make sure you mix well.

Step 17: Adding the Chicken

Now that you have added the broth to your cornbread crumbles, added the cream soups, added the stovetop stuffing. It is now time to add the last ingredient before placing the dressing mix in a 9x13 inch pan to bake. So you will now add the chicken and make sure to mix well.

Step 18: Pour Dressing Mix in Baking Pan

Now that all the ingredients are added and mix well. You will spray a 9x13 inch pan with cooking spray and bake at 425 degrees for 1Hr. and 15 minutes.

Step 19: Dressing Complete

Once the dressing has completely finish cooking. Remove from oven, let cool and serve.