Dressing

Here’s your grocery shopping list: 4 pounds chicken thighs - with bones. 1 can condensed cream of chicken soup - 10 3/4 ounces 1 can condensed cream of celery soup - 10 3/4 ounces milk 1 package cornbread stuffing mix, seasoned, 6 ounce seasoning - I have this awesome Kansas City Style Chicken Seasoning, I use, however if not available, I use whatever I have on hand. Remove skin from chicken and place in a large saucepan. Cover with water - salt if desired. (Instead of salt, I usually add a teaspoon of chicken seasoning). Bring to boil; boil for about 30 - 40 minutes. Chicken needs to be cooked through. Remove chicken from broth - reserving the broth. When cool enough to handle, remove chicken from the bone (I wear latex gloves - much easier). Place chicken in bottom of a 9x13 baking dish. ...

My standard issue stuffing recipe. Some people like the vegetables diced instead of chopped, but that is up to y’all. This recipe can be halved. Cook the following for 10 minutes or until tender: 1 cup butter 2 medium sized red onions, thinly sliced or diced 1 small green pepper, chopped or diced 4 celery stalks, chopped or diced Add and cook for 5 more mintues: 1/2 pound mild sausage (previously cooked and drained) Combine in a large mixing bowl: ...