Prep time: 1 hr | Cook time: 45 mins | Serves: about 10 people
This is the best dressing ever! Chicken and cornbread with a few additions make this super irresistible!
Ingredients
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1 9 skillets of cornbread (traditional southern cornbread recipe)
3 slice light bread (regular old sandwich bread)
3/4 cup onion chopped small pieces
3/4 cup celery chopped small pieces
6 hard-boiled Eggs
1 1/2 teaspoons poultry seasoning
2 teaspoon sage, dried
1 teaspoon coarse ground black pepper and 1 teaspoon salt
2-quart chicken broth (in addition to where you boiled chicken)
1 can cream of chicken soup
Bouillon for extra flavour (better than bouillon)
1 large fryer chicken
How to make Chicken and Corn Bread Dressing
Step 1: Slice one large fryer chicken and place it in a stockpot. Cover with water and add around 1 to 1 1/2 teaspoons salt and 1 teaspoon pepper. Boil until done. Then, take out the bones, skin, and fat, saving the broth for dressing. Set the chicken aside.
Step 2: In a pot, add the chopped celery and onion. Pour enough water to cover the celery and onion, then add around half a tsp salt and pepper and 6 eggs. Make sure that the eggs are also submerged in water. Boil for about 15 minutes or until done. Once done, drain the eggs, peel, and chop.
Step 3: In a large pan or dishpan, crumble the cornbread. Add in the broth from the chicken, sliced bread, and mix until the cornbread is moist. If needed, add more canned broth so the cornbread is very moist but not soupy.
Step 4: Add in the celery, onions, chopped boiled eggs, and chicken. Mix well. At this point, you may need to add extra broth. Add the sage, poultry seasoning, salt, and pepper. Adjust the ingredients according to taste and consistency.
Step 5: Into two casserole dishes, divide the mixture. Bake at 400 degrees for about 45 minutes until nicely brown.
Step 6: Feel free to double the recipe (add more bread, broth, and seasonings). Serve with giblet gravy and cranberry sauce.
Ingredients
- 1 9 skillets of cornbread (traditional southern cornbread recipe)
- 3 slice light bread (regular old sandwich bread)
- 3/4 cup onion chopped small pieces
- 3/4 cup celery chopped small pieces
- 6 hard-boiled Eggs
- 1 1/2 teaspoons poultry seasoning
- 2 teaspoon sage, dried
- 1 teaspoon coarse ground black pepper and 1 teaspoon salt
- 2-quart chicken broth (in addition to where you boiled chicken)
- 1 can cream of chicken soup
- Bouillon for extra flavour (better than bouillon)
- 1 large fryer chicken
Instructions
Step 1: Slice one large fryer chicken and place it in a stockpot. Cover with water and add around 1 to 1 1/2 teaspoons salt and 1 teaspoon pepper. Boil until done. Then, take out the bones, skin, and fat, saving the broth for dressing. Set the chicken aside.
Step 2: In a pot, add the chopped celery and onion. Pour enough water to cover the celery and onion, then add around half a tsp salt and pepper and 6 eggs. Make sure that the eggs are also submerged in water. Boil for about 15 minutes or until done. Once done, drain the eggs, peel, and chop.
Step 3: In a large pan or dishpan, crumble the cornbread. Add in the broth from the chicken, sliced bread, and mix until the cornbread is moist. If needed, add more canned broth so the cornbread is very moist but not soupy.
Step 4: Add in the celery, onions, chopped boiled eggs, and chicken. Mix well. At this point, you may need to add extra broth. Add the sage, poultry seasoning, salt, and pepper. Adjust the ingredients according to taste and consistency.
Step 5: Into two casserole dishes, divide the mixture. Bake at 400 degrees for about 45 minutes until nicely brown.
Step 6: Feel free to double the recipe (add more bread, broth, and seasonings). Serve with giblet gravy and cranberry sauce.
