Southern Hen Dressing Recipes

Steps:

• Mix together crumbled corn bread, crackers and biscuits.
• Heat 2 1/2 c.
• broth to boiling point.
• Pour into bread mixture.
• This should be mixed until ingredients blend together.
• Simmer onion and celery in oleo with remainder of broth until clear.
• Mix together eggs and soup.
• Add the onion-celery mix, egg mix, remaining broth.
• Add seasonings and green onions.
• The green onions add color.
• Mix well.
• Add additional broth until consistency you prefer for drier or juicier dressing.
• Pour into a greased 9X13X2 baking dish.
• Bake at 350 F.
• until done- about 30-40 minutes.
• Dressing should be lightly browned.
• Serves 12 generously.

Steps:

• Cut the cornbread and French bread into 1-inch cubes, place on a baking sheet and leave out until completely dried out, several hours or overnight.
• Preheat the oven to 375 degrees F.
• Add the bacon to a skillet and saute over medium heat until cooked and almost crisp, about 7 minutes. Remove to a plate and wipe out any grease. Melt the butter in the skillet, throw in the celery, red peppers and onions and cook, stirring, until very soft, 4 to 5 minutes. Add the jalapenos and garlic and continue to saute for 2 minutes. Pour in the chicken broth, add the parsley, rosemary and some salt and pepper and stir. Cook for a couple of minutes, then turn off the heat.
• Add the bread and bacon to a large bowl and spoon in some of the broth mixture. Keep adding the broth, tossing as you go, until it is all mixed in. Add more salt and pepper if needed and toss it around, then check the seasoning. If you like your dressing extra moist, add a little more broth.
• Pile the dressing into a 3-quart (9-by-13-inch) casserole pan and bake, uncovered, until golden, 25 to 30 minutes. Serve piping hot.
• Preheat the oven to 450 degrees F.
• Add the cornmeal to a large bowl along with the flour, baking powder, salt, basil, sage and thyme and stir together.
• Measure the buttermilk in a measuring cup, add the whole milk and egg and stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients and stir with a fork until just combined. Do not overmix.
• In a small microwave-safe bowl, melt 2 tablespoons butter and 2 tablespoons shortening in the microwave and slowly add to the batter, stirring constantly until combined.
• In a 10-inch cast-iron skillet over high heat, melt the remaining tablespoon of butter and shortening. Pour the batter into the hot skillet, spread to even out the surface and cook over high heat for 1 minute. Then get it into the oven straightaway and bake until golden brown, 20 to 25 minutes. The edges should be crispy.

Steps:

• Remove giblets from bird. Wash giblets and bird well, inside and out. Place all ingredients including giblets in large pot, cover with water, and bring to a boil. Reduce heat and simmer until tender, approximately 2 to 2 1/2 hours. Skim fat from pot at end of cooking time. (You will need to reserve stock for stuffing and gravy.) In the meantime, prepare and cook corn bread.
• Preheat oven to 350 degrees. Combine all ingredients and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
• Preheat oven to 350 degrees. Crumble dried white bread slices, cornbread, and saltines; mix together and set aside. Sauté chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock; mix well and taste; add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour into a greased pan. Place bird on top of dressing and bake until dressing is done, about 45 minutes. If hen browns too quickly, make a tent of foil and place over bird.
• Bring stock to a boil along with giblets and the meat that has been removed from the neck. Add bouillon cubes and raw stuffing mixture. Mix cornstarch with water and add to boiling stock, stirring constantly. Reduce heat and continue to cook for 2 to 3 minutes. Add salt and pepper to taste, and add sliced boiled egg. Serve with hen.