Thanksgiving has always been my favorite holiday as long as I can remember. It’s that one time a year when all of my family would get together and see one another and of course eat great food that we only get that one time every year. Although I am not home anymore, I still like making traditions for my own family. Since it’s just the 3 of us I cook a small dinner, but try to still keep it traditional. Turkeys’ do not come cheap here and I was lucky to find a small one for a great price.
I have wanted to add this recipe since I started this blog 7 years ago, but I never get around to take a picture because it seems to get eaten before I can. This year I made sure to snap one while I could and finally here it is. This is a tried and true Southern recipe that every household makes during Thanksgiving. You could ask any Southern lady what their recipe and it will be this same exact one. I always wonder how people in regions end up making the same exact recipes as one another. And by the way I forgot to mention this is also my favorite holiday recipe. It does not look pretty, but it tastes amazing.
I always start prepping a few days before with everything, but this particular recipe. I will make a pan of cornbread, two days before and then then next day I will roast the hen and assemble the dressing and then the day of Thanksgiving, I can easily just cook it and spend my time worrying about the turkey. Everyone that I know has always used canned cream of chicken, but I found a recipe where you can make it home if you want to here. I wanted to use her recipe, but time was not on my side so I bought the canned version. However, some canned is better than others. I bought Heinz and it was really nice and not like jelly at all like I have seen by others. You can also make this recipe without the chicken.
1 hen, cooked and de-boned (or 4 chicken breast)
2 cans cream of chicken soup
1 stick melted butter
1 tablespoon ground sage
2-1/2 cups crushed cornbread
2 pieces torn white bread
1 medium white onion, diced
1 cup chopped celery
1. In a bowl, add 1 can of soup, butter, sage, bread, onion and celery, mix well. Add eggs and mix.
2. In the crock pot, add half of the remaining can of soup, add chicken, then add dressing mixture and pour the remaining soup on the top.
3. Cook on low heat for 3 hours.
Yields: 6-8 servings