Make Ahead Chicken and Dressing -Old Fashioned Southern Cooking

Welcome to Collard Valley Cooks! Have you wished you could make your dressing taste like Mama made it? You can do it! Welcome back to the Collard Valley Cooks kitchen! In today’s video, we're diving into the heart of Southern cooking. Join us as we prepare some of our favorite classic recipes to warm your heart and feed your soul. From the perfect cornbread dressing to mouthwatering desserts, we’ve got you covered! In This Video, You'll Learn: How to create chicken dressing made with simple ingredients. Step-by-step instructions for our featured recipes. Tips for making your day in the kitchen a breeze! Featured Recipe out of our Vol. 1 Cookbook: Fryer Chicken: BOIL A YOUNG FRYER CHICKEN 1 1/2 TSP. SALT & 1/2 TSP. PEPPER 1 CHICKEN BOUILLON KNORR OR 1 TBSP. GRUANULES 2 CELERY STALKS (CUT IN HALF) ONION (CHOPPED) Boil chicken with salt, pepper, bouillon, onion, and celery breast down on medium/low for 1 hour. Take chicken out with two large spoons and place on platter. Remove chicken from bones after it cools. Discard bones and fat. Remove celery from broth. Strain broth if desired. I do not strain mine for dressing. Reserve 8-10 cups broth. Cornbread: get up early about 7 am and make cornbread. 3 CUPS BUTTERMILK CORNMEAL MIX (WHITE-LILY, SELF-RISING) 6 TBSP. SALTED BUTTER OR MARGARINE -MELTED 2 CUPS WHOLE BUTTERMILK 1/4 CUP CORN OIL 1 RAW EGG Mix ingredients below and bake in aluminum 13”x9”x2” pan @ 350 degrees for 35 min. (should be light in color). Dressing 3/4 OF CORNBREAD (DIRECTIONS ABOVE) 1-10.5 OZ. CAN CREAM OF CHICKEN SOUP 4-5 PIECES LOAF BREAD (CUT IN CUBES) 2 BOILED EGGS (CHOPPED) 1 CUP ONION (CHOPPED FINE) 1 CUP CELERY (CHOPPED FINE) 1/2-3/4 TSP. POULTRY SEASONING 4 1/2 CUPS CHICKEN BROTH FROM FRYER 4 SQUARE CHICKEN BOUILLONS OR 1 TBSP GRANULES 1/2 TSP. SALT 2 CUPS MILK 1/2 TSP. PEPPER 2 RAW EGGS Mix all ingredients together until well blended. Mix will be runny. Spray baking dish with cooking spray before adding dressing. Use a dish size that will make it about 3” thick, this way it will not be dry. Cook on 350 degrees for one hour. If in a deep pan, bake it another 30 minutes at 325 degrees. Make sure it is done! Dressing should rise and crack in middle as well as on sides when completely done. Make sure you have 1.5 hours of bake time before time to serve. Find a printable recipe from our website here: https://www.collardvalleycooks.com/up... Don’t forget to check out our cookbooks for more delicious recipes! Available on: Shopify: https://collard-valley-cooks-store.my... Amazon: https://www.collardvalleycooks.com/co... On May 18, 2017, as I reflected on my battle with cancer, I realized I hadn’t taught my daughters how to cook. Concerned that if the cancer returned, I wouldn’t leave them with essential kitchen skills, I decided to record my favorite recipes on video. I jumped out of my recliner, filmed my first tutorial that day, and posted it on Facebook the next day. The overwhelming response led me to create a Facebook page, a website, and a YouTube channel. Encouraged by my viewers, my husband and I compiled a cookbook, which I hope brings joy to both new and experienced cooks. Thank you for supporting Collard Valley Cooks! Many people wonder if Collard Valley is real; it is located in northwest Georgia, where the hills rise toward the Appalachian Mountains. The name originates from Chief Collard, a Cherokee leader forced into exile during the Trail of Tears in the 1830s. Nearby Cedartown was established as a mill town in the early 1900s. This rural area has maintained its agricultural roots. Tammy’s grandparents, Albert and Lucille Benefield, embodied this lifestyle, focusing on cooking with simple ingredients. We hope you enjoy this simple rural cooking style, reflecting traditions passed down through family and community, similar to other “Collard Valleys” nationwide. Stay Connected! For updates, cooking tips, and behind-the-scenes content, subscribe and hit the notification bell! We're also proud to be sponsored by Swaggerty Farms. Check them out: https://www.swaggertys.com Contact Information: COLLARD VALLEY COOKS LLC Tammy or Christopher Nichols P O BOX 1736 Richmond Hill, GA. 31324 Email: tammy@collardvalleycooks.com Cookbooks are shipped from: 1555 Rockmart Hwy. Cedartown, GA. 30125 Email: malissa@collardvalleycooks.com Join the Collard Valley family, and let’s cook together! #collardvalleycooks #southerncooking, #chickenanddressing Happy Cooking! 🍽️