2 Pans of Cornbread (If you don't know how to make cornbread here's that easy recipe: http://www.whitelily.com/recipes/southern-buttermilk-cornbread-3890
2 Onions (Finely Chopped)
6 Eggs (This is NOT a typo)
1 Lg bag of Leg Quarters
2 Teaspoons of Sage
Salt and Pepper to Taste
1 Box Onion Soup Mix
1 Box of Stuffing (For emergency use as you'll read below)
- Boil the leg quarters making sure to keep plenty of water covering them until done (you'll use this for your broth) When cooked peel it off the bone and set aside to cool.
- Crumble up your COOKED cornbread into a large pan like the one used above.
- Mix into cornbread chopped onions, sage, salt and pepper, onion soup mix, eggs, peeled chicken (all ingredients but the stuffing mix).
- Slowly begin adding your broth (the water you cooked your chicken in) mixing until you can place your hand on top of this mixture and it feels moist to the touch but not overly soupy! This is where that box stuffing comes in. If you put too much broth and need to add more thickness use that stuffing!
- Place in oven at 350 degrees (preheated please) and cook for 45 minutes!
This incredible recipe was passed down for generations, and my mom, Susan Hall, taught it to me. It's my favorite dish at Thanksgiving and Christmas, so with my mom's permission, I'm sharing it with you. The secrets, she says, is the eggs, most people don't add enough eggs to their dressing. If you try this recipe and enjoy it as much as I do, please share it and say thanks to my mom, who was kind enough to share her secret. I hope you and your family have a wonderful Thanksgiving.