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