Hazel Smith's Chicken Dressing Casserole

8 servings
  • 1 (3 1/2) pound chicken (fryer is OK)
  • Salt
  • 1 recipe Cornbread, recipe follows
  • 1/2 loaf white bread (7 slices) toasted, cooled, and crumbled or 5 or 6 leftover biscuits
  • 3 hard boiled eggs, peeled and chopped
  • 2 large onions, chopped
  • 2 ribs celery, chopped
  • 1/4 pound butter
  • 2 eggs, beaten
  • 3 tablespoons dried sage or poultry seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon vinegar
  • Giblet Gravy, recipe follows
  • Hazel's Chutney, recipe follows
  • Cornbread:
  • 1/3 cup shortening
  • 1 1/2 cups self-rising white cornmeal (do not add sugar)
  • 1 1/4 cups buttermilk
  • Giblet Gravy:
  • Liver, gizzards and heart, from 1 chicken
  • 2 tablespoons shortening
  • 1 to 2 tablespoons all-purpose flour
  • 1 to 2 cups chicken broth
  • Salt and freshly ground pepper
  • 3 eggs, hard-boiled and sliced
  • Hazel's Chutney:
  • 1 can whole cranberry sauce
  • 1 small can crushed pineapple
  • 1/2 cup chopped pecans
  • 1/4 cup chopped celery
  • Place whole chicken in deep pot. Add water to cover. Bring to a boil, reduce heat to a simmer and cook until 'fork tender', about 2 1/2 hours.

  • Hold chicken in broth until completely cooled. Remove chicken from broth, reserving broth. Remove meat from bones and chop, discarding skin. Set aside.

  • Preheat oven to 350 degrees F.

  • In a large bowl, crumble cornbread and toast (or biscuits). Add chopped hard-boiled eggs to mixture.

  • In a large skillet, saute onions and celery in butter until translucent. Add to bread mixture.

  • In a separate small bowl, combine beaten eggs, dried sage, salt, pepper, and vinegar. Stir into bread mixture.

  • Add enough chicken broth to create a moist consistency.

  • Grease a 9 1/2-inch by 13-inch glass baking dish with butter. Evenly spread 1 cup dressing mixture in the bottom of the dish. Add a layer of chicken. Top with remainder of dressing. Bake until browned and bubbly, about 40 minutes. Remove from oven and let cool for 10 minutes.

  • Place a portion of the chicken dressing casserole on each plate. Ladle the Giblet Gravy over the dressing. Serve with chutney, hot mashed potatoes and green beans.

  • Preheat oven to 450 degrees F.

  • Heat a cast iron skillet in the oven with 1/3 cup shortening to melt. When shortening is melted, remove skillet from oven.

  • Combine cornmeal and buttermilk in a medium bowl. Add melted shortening to batter, stirring quickly. Pour batter into hot pan. Bake for 20 to 25 minutes.

  • Let cool and then crumble.

Giblet Gravy:
  • Boil liver, gizzards, and heart in a large pot of simmering water for 40 to 50 minutes or until tender. Drain, chop, and reserve giblets.

  • Melt shortening in a frying pan over medium heat. Add flour, stirring until light brown, about the color of peanut butter, about 5 minutes. Add chicken broth and stir. Add salt and pepper to taste. Add giblets and boiled eggs and stir to combine. Serve immediately or keep warm.

Hazel's Chutney:
  • Combine all ingredients in a medium bowl. Chill until ready to serve.

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