This is the dressing that we use as a side for turkey at Thanksgiving. It's the old-fashioned way, no eggs, etc. Sometimes I add chopped chicken for a Chicken and Dressing Casserole, and sometimes I just use it as a side for roasted chicken, substituting canned chicken broth for the "real stuff".
1/2 of a whole chicken
salt
pepper
celery tops
2 pkgs white cornbread mix (I use Martha White/Gladiola.)
2 slices white bread, toasted
1 medium white onion, chopped
5 to 6 green onions, chopped (top and bottom)
3 to 4 stalks celery, chopped
1 to 2 T butter
poultry seasoning
Boil the chicken in water seasoned with salt, pepper, and the some leafy celery tops. Let cool, pick the chicken from the bones, and coarsely chop. Set aside.
Mix the cornbread according to directions and bake in a cast iron skillet according to pkg directions. Let cool. Crumble the cornbread and toast in a large mixing bowl. Set aside.
Saute the white and green onion and the celery in butter until the white onion begins to turn transparent. Mix the sauted vegetables into the cornbread/bread mixture. Season to taste with poultry seasoning, salt, and pepper. (At this point, you can refrigerate and cook the next day. My mother always said it was better that way
. It also gives you time to de-grease the broth.)
If you want, add the chopped chicken for a Chicken and Dressing casserole.
Add broth from the chicken a little at a time until the mixture becomes pourable (but not runny). Pour into a large, greased casserole dish and bake at 325 until set in the center.
Note: This is not the kind of dressing that you can cut into squares; it's more of a "scoopable"
dressing.
1/2 of a whole chicken
salt
pepper
celery tops
2 pkgs white cornbread mix (I use Martha White/Gladiola.)
2 slices white bread, toasted
1 medium white onion, chopped
5 to 6 green onions, chopped (top and bottom)
3 to 4 stalks celery, chopped
1 to 2 T butter
poultry seasoning
Boil the chicken in water seasoned with salt, pepper, and the some leafy celery tops. Let cool, pick the chicken from the bones, and coarsely chop. Set aside.
Mix the cornbread according to directions and bake in a cast iron skillet according to pkg directions. Let cool. Crumble the cornbread and toast in a large mixing bowl. Set aside.
Saute the white and green onion and the celery in butter until the white onion begins to turn transparent. Mix the sauted vegetables into the cornbread/bread mixture. Season to taste with poultry seasoning, salt, and pepper. (At this point, you can refrigerate and cook the next day. My mother always said it was better that way
. It also gives you time to de-grease the broth.)If you want, add the chopped chicken for a Chicken and Dressing casserole.
Add broth from the chicken a little at a time until the mixture becomes pourable (but not runny). Pour into a large, greased casserole dish and bake at 325 until set in the center.
Note: This is not the kind of dressing that you can cut into squares; it's more of a "scoopable"
dressing.
I'm a big fan of a lot of poultry seasoning too. I have to go easy though because of others.
. Want to share your recipe? 
It's really simple and easy.......the way my grandmother and mother made it and the only way my family will eat it........especially DH. 
somebody 
