| Level: | Intermediate |
| Total: | 2 hr 5 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon poultry seasoning
- 3 chicken thighs
- 2 chicken necks
- 1 clove garlic, minced
- 1 sprig sage
- 1 sprig savory, optional
- 1 sprig thyme
- 1/2 sprig rosemary
- 1/2 onion, chopped
- Salt
- 1/2 cup bacon fat
- 3 stalks celery, chopped
- 1/2 onion, chopped
- 1/4 cup chopped green bell pepper, optional
- 4 cups day-old cornbread, crumbled
- 1/2 teaspoon chopped fresh sage or dried sage
- 1/2 teaspoon chopped fresh thyme or dried thyme
- 2 slices day-old bread crumbled, optional
- Cranberries, strained from can, for serving
- Chopped pecans or walnuts, for serving
- Sauteed oysters or diced cooked chicken, for serving
Instructions
- For the homemade chicken broth: Combine the poultry seasoning, chicken thighs, chicken necks, garlic, sage, savory if using, thyme, rosemary, onions, 1/2 teaspoon salt and 8 cups water in a large pot. Bring to a boil over medium heat. Lower the heat and simmer for 1 hour. Strain and set aside.
- For the dressing: Preheat the oven to 350 degrees F.
- Heat the bacon fat in a large saute pan. Add the celery, onions and green peppers if using, and saute until the onions are translucent. Add 1 cup of the homemade chicken broth, the cornbread, sage, thyme and day-old bread if using; stir to combine. Pour into an 8-by-8-inch ovenproof baking dish; the mixture will be moist. Bake until browned at the edges, about 30 minutes.
- Serve with cranberries, pecans or walnuts, and oysters or chicken.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 848 |
| Total Fat | 50 g |
| Saturated Fat | 15 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 36 g |
| Cholesterol | 191 mg |
| Sodium | 991 mg |
| Serving Size | 1 of 6 servings |
| Calories | 848 |
| Total Fat | 50 g |
| Saturated Fat | 15 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 36 g |
| Cholesterol | 191 mg |
| Sodium | 991 mg |
Reviews
Obviously the restaurant didn’t want to give its recipe out. Try this from watching. Keep in mind making dressing is a old fashioned usually non measured ing so charge to your liking. Make corn bread cool crumble. Add one bag your favorite store bought seasoned dry dressing bread. Sauté in Bacon fat, 3 cups chopped celery. 2 cup chopped onion. 1 green bell cleaned ok insides and chopped. Put veggies in to bread add 4 eggs about 7 cups of chicken broth salt and pepper and sage
I can’t wait to try this recipe, however, after seeing the episode, and then reading the recipe here I am confused on who’s recipe this truly is. Wish I lived closer to Seattle so I could taste this myself to see why there are added ingredients here, and omitted ingredients (butter…) Maybe if a person had not seen the show they wouldn’t know that this is not what was shown. But as a person who saw the show and was excited to make it, I’m a bit disappointed. I guess I’ll just have to tweak this recipe to make it what I want.
I have not actually made this recipe but I have eaten the cornbread dressing at Southern Kitchen. It is delicious. Not quite like my grandmother’s but still really, really good.
this is not even the recipe on the television how can i try it at home and taste itnif its not even that recipe