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Giamona & Cartwright Families...

Chicken and Dressing
Mary Anne Cartwright Giamona


     1  corn bread
     1 hen, boiled, cooled, and deboned     
     2 eggs
     1 large onion, chopped
     4 stalks celery, chopped
     8-10 green onions
     1 T butter
     3-4 T poulty seasoning     
     1 T sage
     1 t pepper, or to taste

     4 hard cooked eggs, chopped


     1.  Prepare corn bread according to package directions or use your favorite recipe.  You will need about double a standard recipe for this dish.  Cool the corn bread.
     2.  Place hen in a large stock pot and cover with water.  Season with salt and pepper to taste.  Bring to a boil and simmer for 2-3 hours until very tender.  Cool and debone.  Reserve the stock.  A large frying chicken may be substituted for the hen, but the stock will not be as rich.
     3.  Melt butter in a saute pan.  Saute onions and celery until just tender.
     4.  In a large bowl, crumble corn bread.  Add sauted onions and celery, chopped eggs, green onions, chicken meat, eggs, and seasonings.  Mix well.
     5.  Add enough stock to thoroughly moisten mixture.  Mixture should be very moist, but not soupy.  Taste a pinch of the corn bread to test for seasoning.  Add additional seasoning, if need.
     6.  Place in a large pan and bake at 350 degrees until it begins to brown.  Do not overcook.  Dressing should be moist.
     7.  Serve with chilled cranberry sauce.