Suzannes Down Home Southern Dressing Recipes

Steps:

• Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
• Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
• Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
• Bake in the preheated oven 30 minutes, or until golden brown.

Steps:

• Heat oil in large skillet on medium. Sauté pancetta for 2 minutes.
• Add onion and celery and cook until translucent. Add garlic and cook another 3 minutes.
• Mix together breads and ¾ cup toasted pine nuts in a large mixing bowl. Add cheeses, pancetta and cooked sausage to the breads. Mix together with the dried seasonings.
• Add sautéed veggies with any pan drippings.
• Slowly add broth and stir until mixed thoroughly. The consistency should not be soupy, but very moist. If not, add more broth.
• Test for saltiness and add a dash more if needed.
• Place in an extra deep 9-inch-by-13-inch greased pan.
• Dot the top with the cubed butter and cover with foil. Bake at 375° for 45 minutes.
• Remove foil and bake another 15 minutes or until slightly crusted on the edges.
• Top with remaining toasted pine nuts and chopped fresh sage. Add shaved cheese just before serving.