Chicken Dressing

Barney: Uh-oh … (Watching sign painter working on grocery store window)
Andy: What’s the matter?
Barney: Ain’t “chicken” spelled “I-N”?
Andy: No, he’s got it right.
Barney: You sure?
Andy: Uh-huh. “I” before “E” except after “C,” and “E” before “N” in “chicken.”
Barney: Aw, yeah … I always forget that rule.

Chicken dressing is a staple for Thanksgiving. Without it, what’s the point, right? (Okay, that’s not true … but it is a pretty important part to the happy holiday.) This is my Mawmaw’s recipe, and can only be perfected with giblet gravy (which will be the recipe for tomorrow) or my personal favorite: cranberry sauce.

Here’s how to make it:

3 cups cooked chicken (or turkey, if you prefer)
6 cups crumbled cornbread (or one single recipe of cornbread)
4 cups chicken broth
2 medium onions, chopped
1 cup milk
3 eggs, beaten
A.C. Legg Old Plantation Sausage Seasoning to taste (I use about two tablespoons)

Mix all ingredients in large casserole dish and bake at 400 degrees until done.

Have a blessed Lord’s Day!
~Courtney

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