We have taken our Granny Jeanette’s amazing chicken dressing recipe and tweaked it just a bit by adding our plump delicious butter babies. The result is one that will be requested for years to come.
1- Small Whole Chicken
1- Can Creme of Mushroom Soup
1 Cup- Celery (finely chopped)
3 Cups- Onion (finely chopped)
2- Bell Peppers (finely chopped)
2- Sticks of Butter
1- Pepperidge Farm Herb Seasoning Stuffing
1- Jiffy Corn Bread mix (use 2/3 prepared cornbread)
2- Pints of Oysters
2 Tbs- Poultry Seasoning
1 Tbs- Salt
Place chicken in stock pot cover the chicken with water and boil for 45 minutes. Chicken should be tender and falling off the bones.
While cooking chicken place butter in pan and sauté celery, onions, and bell peppers on low until translucent. Around 30-40 minutes.
Cook jiffy mix per box directions.
In large bowl mix pepper ridge farm dressing, 2/3 of jiffy cornbread prepared, and sautéed vegetables. Add 6 eggs, 1 cup of diced chicken, the juice used to cook the chicken, cream of mushroom, salt, and poultry seasoning. Stir throughout adding ingredients.
Lastly drain oysters saving 1/2 cup of liquor. Add the oysters and liquor, mix carefully to keep Oysters intact.
The mixture should be very moist. This is what will prevent your dressing from drying out while cooking.
Place mixture in 9x13 in casserole dish.
Cover with tin foil and bake for 45 minutes. Remove foil and continue baking for 45 or until dressing is brown and firm.
Let the dressing sit for 10 minutes then serve warm!