Prep Time: 1 hr | Cook Time: 45 mins | Yield: 10 servings
The perfect side dish – chicken and cornbread dressing. A must-have during the Holidays or even on regular days!
Ingredients
1 9 skillets of cornbread (traditional southern cornbread recipe)
3 slice light bread{regular old sandwich bread)
3/4 c onion chopped small pieces
3/4 c celery chopped small pieces
6 hard-boiled Eggs
1 1/2 tsp poultry seasoning
2 tsp sage, dried
1 tsp coarse ground black pepper + 1 tsp salt
2 quarts chicken broth (in addition to where you boiled chicken)
1 can(s) cream of chicken soup
Bouillon for extra flavour
1 large fryer chicken
HOW TO MAKE CHICKEN AND CORNBREAD DRESSING
Step 1: Place the sliced chicken into a stockpot.
Step 2: Submerge the chicken in water and add a tsp of salt and pepper.
Step 3: Bring to a boil over high heat.
Step 4: Remove the chicken from the pot and take out the bones, fat, and skin. Reserve the broth and the meat.
Step 5: Pour in cold water in a pot and add in the onion and celery followed by half tsp of salt and pepper.
Step 6: Submerge 6 eggs in water and bring to a boil over high heat. Cook for about 15 minutes until done.
Step 7: Once done, take the eggs out of the pot and allow to cool. When cool enough to handle, peel and slice the eggs into small pieces.
Step 8: Crumble the cornbread in a large pan.
Step 9: Pour in the chicken broth and add in the sliced bread. Mix well until moist.
Step 10: Pour in the canned broth and mix until the cornbread is very moist.
Step 11: Add the onions, celery, chicken meat, and sliced eggs into the pan and mix until incorporated.
Step 12: To taste, season with poultry seasoning, sage, salt, and pepper.
Step 13: Then, stir in the cream of chicken soup.
Step 14: Evenly divide the mixture into two casserole dish and bake in the oven for about 45 minutes at 200 degrees C or until brown.
Ingredients
- 1 9 skillets of cornbread (traditional southern cornbread recipe)
- 3 slice light bread{regular old sandwich bread)
- 3/4 c onion chopped small pieces
- 3/4 c celery chopped small pieces
- 6 hard-boiled Eggs
- 1 1/2 tsp poultry seasoning
- 2 tsp sage, dried
- 1 tsp coarse ground black pepper + 1 tsp salt
- 2 quarts chicken broth (in addition to where you boiled chicken)
- 1 can(s) cream of chicken soup
- Bouillon for extra flavour
- 1 large fryer chicken
Instructions
Step 1: Place the sliced chicken into a stockpot.
Step 2: Submerge the chicken in water and add a tsp of salt and pepper.
Step 3: Bring to a boil over high heat.
Step 4: Remove the chicken from the pot and take out the bones, fat, and skin. Reserve the broth and the meat.
Step 5: Pour in cold water in a pot and add in the onion and celery followed by half tsp of salt and pepper.
Step 6: Submerge 6 eggs in water and bring to a boil over high heat. Cook for about 15 minutes until done.
Step 7: Once done, take the eggs out of the pot and allow to cool. When cool enough to handle, peel and slice the eggs into small pieces.
Step 8: Crumble the cornbread in a large pan.
Step 9: Pour in the chicken broth and add in the sliced bread. Mix well until moist.
Step 10: Pour in the canned broth and mix until the cornbread is very moist.
Step 11: Add the onions, celery, chicken meat, and sliced eggs into the pan and mix until incorporated.
Step 12: To taste, season with poultry seasoning, sage, salt, and pepper.
Step 13: Then, stir in the cream of chicken soup.
Step 14: Evenly divide the mixture into two casserole dish and bake in the oven for about 45 minutes at 200 degrees C or until brown.
