Chicken and Dressing

Now that the Thanksgiving holiday is almost upon us, I would like one again to share Robbie Sheppard’s recipe for dressing. I always like to give this recipe this time of the year for those who have not tried it. It is, by far, the best dressing recipe out there, especially for those people who are making dressing for the first time. This is one dish that I do not have to prepare for our meal because he always brings enough to feet an army. If you have not purchased the soup for this dressing, you might want to do this because the shelves at the grocery store are beginning to look a little bare. When I buy groceries this week, I plan to buy my frozen turkey breasts just to be on the safe side.



2 cups Aunt Jemima Buttermilk Cornmeal Mix

5 tablespoons vegetable oil

2 tablespoons sugar (optional)

2 eggs

½ cups milk

To make a large pan of dressing, you will need to make two skillets of cornbread. The above recipe is for one large skillet. Lightly grease the skillet and preheat for about five minutes. Add all ingredients into a bowl and blend well. Pour into the preheated skillet and bake at 450 degrees for 20-25 minutes, or until lightly golden brown.


1 large package of leg quarters

Boil leg quarters in water until chicken is ready to fall off bone. Season chicken while boiling, preferably seasoning salt and lots of pepper. Take chicken out of broth and let cool - SAVE YOUR BROTH. Tear chicken off bone into small pieces.


2 cans cream of chicken soup

2 cans cream of onion soup

2 cans cream of celery soup

In a large bowl, crumble cornbread into very fine pieces. Add about ¾ of chicken pieces into bowl with cornbread. Add all of the soup. Season with pepper and seasoning salt. The more pepper the better. Blend all ingredients well and add the broth from the chicken, one cup at a time. It usually takes 1-2 cups. Mix well and, and when mixture falls off the spoon in a clump, it is ready to bake. Preheat oven to 350 degrees. Lightly grease a large pan and pour mixture into pan. A large aluminum disposable pan with handles works very well. Bake for 45 minutes or until mixture is set.


2 cans cream of chicken soup

4 hard-boiled eggs

¼ of the chicken from above

chicken broth

Chop boiled eggs into small chunks. In a saucepan, add the two cans cream of chicken soup, eggs, chicken, and one cup of chicken broth. Bring to a boil. Add black pepper to desired taste. Simmer on low and add more broth, if needed.

Enjoy, Mary Ann McCrary

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