Thanksgiving Chicken Dressing

deepsouthdish.com

Brandy Pattillo

subheading: For the Cooked Chicken and Broth:

1 (3 to 4 pound) whole chicken, or equal white, dark or mixed pieces (about 4 cups of shredded cooked chicken)

1 onion, cut into chunks

1 carrot, cut into chunks (omit)

1 stalk of celery, with leaves, cut into chunks

2 large pinches of kosher salt for the pot

subheading: For the Dressing:

4 cups of toasted, torn bread

4 cups of broken cornbread

1 sleeve of crushed crackers

3 biscuits from this morning

2 tablespoons of unsalted butter

2 cup of chopped sweet onion

2 stalk of chopped celery

1 handful chopped water chestnuts

2 teaspoons of Bell's seasoning (or copycat recipe below)

¼ teaspoon of poultry seasoning

½ teaspoon of kosher salt

¼ teaspoon of cracked pepper

4 large eggs, divided

About 6 cups of the reserved broth or commercial chicken broth, divided

subheading: Gravy:

½ cup of butter

½ cup of all purpose flour

Additional salt and pepper, for the roux, to taste

2 large eggs

Note: Ingredients may have been altered from the original.

Directions at deepsouthdish.com

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