Granny’s Dressing

This recipe is dear to my heart.  Granny was always in charge of the dressing.  The year she passed away mom asked me if I would make the dressing.  I was not sure; all I had ever done was stove top.  Granny’s dressing had eggs and chicken in it, and it was always so good. Granny has not been with us for 11 years now and I have never written down the recipe that has evolved from the day mom and I discussed it. 

This year Kenny asked his mom if I could make the dressing for his family.  He was raving about the dressing to his mom.   We will see how it goes.  

This recipe will feed an army, remember our family is large – 30 plus when everyone shows up.

The ingredients I linked are to show you what they are. I do not get comission from them.


1 whole chicken-boiled and keep stock water

6 eggs – boiled

1 24ounce package of Pictsweet Farms season blend

2 teaspoons of Better than Bouillon roasted chicken base

2 packages of Pepperidge Farm Herb Seasoned classic stuffing

1 teaspoon marjoram

½ teaspoon of black pepper

1 stick of butter

1 carton of chicken broth (may not need)


Boil chicken till done.  Remove from pot carefully leaving hot chicken stock in pot.  You will use this later.

Let Chicken cool until you can debone it. 

Boil eggs. When they are done – peel them and cut up into small bite size pieces. 

Melt butter in a large skillet and add in frozen season blend.

Sautee till onions are transparent, not browning them.

With hot chicken stock take 2 cups out, place in a small pot and add in the better than bouillon base, bring to boil to dissolve. Remove from heat once dissolved.

Spray a large casserole pan 4 quart or larger with nonstick spray.

Add in chicken meat, chopped eggs, sautéed season blend, the 2 cups of hot better than bouillon mix, pepper, marjoram, and the packages of stuffing.

Begin mixing all ingredients together.  It will be dry at this time.  Keep adding in hot chicken stock from your boiled chicken into your dressing.  If you run out of the chicken stock from boiling your chicken, then you have your chicken broth/stock from the store on hand.

Keep mixing till moist and has a wet appearance.  You don’t want it soupy with standing water(broth) on edges, but you want it to look wet.  Press your finger into the dressing and an indention stays.

Bake at 350 degrees covered for 30 minutes

Uncover and bake an additional 15 minutes until top becomes slightly brown.  It will also dry it out a bit, but still moist on the inside.

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