Merrie Youngbloods Chicken Dressing Recipes

MERRIE YOUNGBLOOD'S CHICKEN DRESSING

Steps:

• Cook the onion and celery until tender in the oil (6-8 min).
• Add salt, sage and poultry seasonings.
• Combine the breads in a large mixing bowl.
• Stir in the cooked onion, celery, salt, sage and poultry seasonings. Place in crock pot.
• In a small bowl combine the soup, broth, eggs, and vinegar. Pour over other ingredients in Crock-Pot and cook on high for 30 minutes.
• Turn heat down to low and cook 3-4 hours.
• Poach chicken breasts in chicken broth and break into pieces.
• About 1 hour before it's done, fold in chicken.

CHICKEN AND DRESSING CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the butter or margarine, sage and stuffing mix. Mix together and spread this mixture in the bottom of a 9x13 inch baking dish. Spread cooked chicken over mixture. In the same bowl combine the cream of chicken soup, cream of celery soup and water. Mix well and pour this mixture over the chicken.
• Bake at 350 degrees F (175 degrees C) for 45 minutes or until bubbly.

CHICKEN DRESSING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large saucepan, bring the chicken broth to a boil.
• In a large bowl combine the crumbled cornbread and biscuits. Pour in 3 cups of boiling broth; cover and let stand.
• Meanwhile, heat margarine in a medium skillet over medium heat. Saute celery and onions until tender. Stir into cornbread mixture.
• To the cornbread mixture add the remaining broth, eggs, sage and black pepper. Pour into a large iron skillet or roasting pan.
• Bake in preheated oven for 1 hour, or until set and well browned.