Former Seahawks Left Tackle and a member of the Pro Football Hall of Fame, Walter Jones, joins Softy and Dick Fain every Tuesday at 5 p.m. to discuss the Seahawks, but today he was also asked about his favorite Thanksgiving dish, Chicken Cornbread dressing.
The recipe from his mom is below!
If you're preparing to cook for Thanksgiving or just ever wanted to know the recipe to Walter Jones' mom's signature cornbread dressing, well you are in luck!
Cornbread: Make it in a bake pan or get corn bread from the store. (my grandmother always uses day old cornbread) (no jiffy mix!!)
1 cup onions, diced (about half of a large onion)
1 cup of celery, diced (about 3 stalks)
2 cooked leg Quarter and beast debone!!!
2 eggs 3-4 cups of chicken broth
Sage and poultry seasoning
Preheat the oven to 350 F. Broil your chicken, onions, celery and add salt and pepper, sage and poultry seasoning to your liking (thats going to be your broth..) If you have to use extra broth from store be light on salt, because the store bought broth is already seasoned! Now let's put together the dressing! Break up or crumble the cornbread in a large bowl. Set aside. Stir together to combine the Cornbread and debone chicken and make sure the broth from the chicken is cool. Add in the broth a little at a time. Add in just enough to make it thick & a very soupy. If your chicken broth is not enough use some of the store brought broth Give it a taste. It should taste exactly the way you want your dressing to taste like. When you are content with the taste, go ahead and stir in the eggs. Pour into a buttered bake pan. Bake for 45 minutes or until set. If the inside is not firm like the outside it is not ready. We like moist dressing so that means more broth.