Chicken and Dressing
This is the recipe my mom always used every thanksgiving. I made this for Thanksgiving for my husband's family and everyone said it was the best dressing they've ever had!
1 whole chicken, boiled and deboned
Cornbread (9x13 pan) from scratch or mix,
1 1/3 cup butter or margerine
2 cups chopped celery
2 cups chopped onion
8 eggs, beaten
2-4 tsp poultry seasoning
2 tsp pepper
5 cups chicken broth
Crumble cornbread and shred chicken and set aside. Heat oven to 350 Grease a 9x13 pan (you may need a small 8 or 9 inch pan too, depending on how deep your pan is). Melt butter in a skillet, add celery and onion; cook until tender, stirring occasionally. Combine all ingredients in a large bowl and mix well. Spoon into baking dish(es) and bake for 30-35 minutes or until golden brown.
My Grandmother used to make this for me all the time with Jalapenos in it, but my husband can't handle anything spicy so I make it without the peppers now and it's still really good!!! My kids eat it up too!!!
6-8 medium yellow squash, sliced thinly
1 large onion, chopped
1 tsp Salt
1 tsp Sugar
Paprika to taste
1 lb (half a box) Velveeta
1/4 cup milk
1-2 jalapenos seeded and minced (optional)
Heat oven to 350. Put Squash, salt, and sugar in skillet and add enough water to cover. Cook until tender and then drain. Pour into 1 quart casserole. Melt cheese and milk together into a sauce and add peppers if desired. Pour sauce over squash and mix. Cook uncovered 20-30 minutes
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