Southern Cornbread Dressing

40 mins
Serves 6
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Directions

  1. 1Let the cornbread cool to room temperature and refrigerate overnight.
  2. 2Chop the celery and green bell pepper.
  3. 3Make your own chicken broth (recipe not included).
  4. 4Crumble the cornbread by hand and place it in a large bowl.
  5. 5Shred the cooked chicken, using mostly the dark meat.
  6. 6Melt half a stick of butter in a frying pan.
  7. 7Add the diced yellow onions, celery, and bell pepper to the pan.
  8. 8Season the vegetables with black pepper, poultry seasoning, sage, and garlic powder.
  9. 9Add a little salt to the vegetables.
  10. 10Crack two eggs into the bowl with the cornbread.
  11. 11Add the sautéed vegetables to the bowl.
  12. 12Add the shredded chicken and a can of creamed chicken to the bowl.
  13. 13Pour the chicken broth into the bowl.
  14. 14Mix all the ingredients together well.
  15. 15Spray a baking pan with cooking spray.
  16. 16Pour the mixture into the baking pan.
  17. 17Bake at 375°F for about 40 minutes.

Ingredients

  • 1 young chicken
  • 2 tbsp butter
  • 3 garlic cloves, minced
  • 1 16.93-ounce bag Kodiak Cakes 100% Whole Grain Corn Bread Mix
  • 2 eggs
  • 2 2/3 cup butter, melted
  • 1.75 cup whole milk
  • 0.25 cup butter, cubed
  • 1 cup onion, diced
  • 1 cup green bell peppers, diced
  • 1 cup celery, diced
  • 4 cups homemade chicken broth
  • 1 10.75 oz can Campbell’s cream of chicken
  • 2 large eggs
  • 2 tbsp poultry seasoning
  • 2 tsp sage
  • 1 taste salt
  • 1 tbsp garlic powder
  • 1 tbsp black pepper
  • 2 tsp onion powder

Equipment

knifecutting boardpot with lidbaking panlarge bowlfrying panwooden spoonoventongs