This corn bread dressing recipe has taken years to perfect. Try your hand at cooking this at your next Thanksgiving or Christmas holiday dinner, and get ready to hear the applause.
Instructions
The Chicken and Broth
1. Take a 5-qt. pot (or larger) and fill it with water to within 4 inches of the top. Set it on a medium burner on the stove-top.
2. Clean, dice and set aside the green onions, Vidalia onion and bell pepper.
3. Take a fresh whole chicken and prepare it for boiling, washing it thoroughly inside and out. Take out the gizzards and set them aside.
4. Place chicken in pot. Be careful that water does not rise higher than 2 inches from top. Add the onions, pepper, 1 tsp. of salt and 1 tbsp. of black pepper.
5. Cover the pot and turn up the burner. Watch closely. Once it comes to boil, turn down the burner to medium and let it simmer. Place a lid on the pot with a small crack to allow steam to escape.
6. Boil the contents down until meat easily falls off the bones. Let it cool, then strip the meat and set it aside, discarding the bones. Also set the broth aside.
Tasty Corn Bread
7. Pre-heat the oven to 220 degrees. Dice the onion and set it aside.
8. Begin melting butter in a separate pan, add the onion to the butter and place the pan in the oven.
9. Check on it after 15 minutes to ensure the onions are sauteed. When ready, remove the pan from the oven. Set it aside, but keep it warm.
10. Turn the oven to 350 degrees.
11. In a medium-sized mixing bowl, add the dry ingredients together, stirring and blending them well. Add soy milk, beaten egg and the butter and onion mixture to the bowl. Mix well, and pour it into a greased deep dish or pan. Place the pan in the oven until it's golden brown.
12. Remove the pan from the oven and cut the corn bread into 2- to 4-inch pieces. Set aside.
The Best Corn Bread Dressing
13. Pre-heat the oven to 375 degrees. Lightly butter a roaster (or a large glass or metal 8-by-10 inch pan) and set aside.
14. Dice a whole bell pepper and all onions and leeks. Saute the vegetables in a pan until lightly brown using half a stick of butter.
15. Mix all the liquid ingredients in a bowl. Fold in salt, pepper and corn bread. Mix well, and add in de-boned chicken, using as much broth as needed.
16. Pour the mixture into your roaster, then add the bird. Stuff the bird by spooning some mixture into its cavity. Place the cover on the roaster and set it in the center of the oven, pre-heated to 375 degrees. Cook until it's golden brown.
Tags: Corn Bread, oven degrees, bell pepper, Best Corn, Best Corn Bread