Grandma's Poultry Dressing

Another card from Grandma Carol’s box. The poultry dressing recipe Mama and I made together for a small late-summer family dinner.

The recipe is below.

Grandma’s Poultry Dressing

Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes | Servings: 8

Ingredients

• 3 cups cooked chicken, shredded or chopped
• 2 cups cooked white rice
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of celery soup
• 1 cup chicken broth
• 1/2 cup butter, melted
• 1 medium onion, finely diced
• 3 stalks celery, finely diced
• 3 cups cornbread crumbles (day-old preferred)
• 1 cup seasoned stuffing mix
• 2 eggs, beaten
• 1 teaspoon poultry seasoning
• 1/2 teaspoon sage
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Instructions

1. Preheat oven. Heat oven to 350°F. Grease a 9x13-inch baking dish and set aside.
2. Saute vegetables. In a skillet over medium heat, melt 2 tablespoons of the butter and cook the onion and celery until softened, about 5–7 minutes. Remove from heat.
3. Mix the base. In a large bowl, combine the cream of chicken soup, cream of celery soup, chicken broth, and remaining melted butter. Stir until smooth.
4. Combine ingredients. Add the shredded chicken, cooked rice, cornbread crumbles, stuffing mix, sauteed vegetables, beaten eggs, poultry seasoning, sage, salt, and pepper to the bowl. Stir gently until everything is evenly combined — the mixture should be moist but not soupy.
5. Transfer and bake. Pour the mixture into the prepared baking dish and spread evenly. Bake uncovered for 40–45 minutes, until the top is golden and the center is set.
6. Rest before serving. Allow the dressing to rest for 10 minutes before cutting and serving. It travels well in the dish — cover tightly with foil for transport.

Nutrition (per serving)

Calories: 380 | Protein: 22g | Fat: 16g | Carbs: 38g | Fiber: 2g | Sodium: 780mg