Chicken and Dressing

Mrs. Peggie Pritchard makes the best chicken and dressing I have ever eaten. Her daughter, Lisa, would bring it to work for special occasions. It was always the highlight of those work meals. It was also the first time I ever had it all mixed together and it was GOOD. I found a recipe and decided that I would try it since the lady who writes this blog does love her Southern cooking. I will have to say it was pretty close. I have had a few people ask about the chicken and dressing, so I thought I would post the link. You can find the recipe here at Deep South Dish. Here are my modifications:
* I used a whole fryer chicken that I boiled for about an hour in 2 qrts of water
* I didn't make the gravy as I am not a huge fan of gravy on my dressing
* I used her cornbread recipe but used oil instead of bacon fat because that's what my Mama does
* I had no idea what Bell's Seasoning was so that didn't go in. I also didn't measure the other spices. I just sprinkled what felt right to me
* I assembled this in stages because Jake was napping. While he napped, I cooked my veggies in butter, put them in a storage container, and in the fridge they went. I cooked the chicken, pulled it off the bone into pieces, and stored it in the fridge as well. After cooking the cornbread, I put in a huge mixing bowl with a lid, crumbled it, and added the toasted bread and spices. When I got ready to cook it, I added everything to the large bowl and added the broth and eggs. I didn't even use the entire 4 cups of broth (almost but not quite). I don't really like soupy dressing.
*Aside from these few things, I stuck to the recipe. It was yummy and my house smelled like Thanksgiving :) Jason went back for thirds, so I think it was a hit with him as well.