Cornbread Dressing
Directions
- 1Start by making chicken stock using a whole chicken, as the cook likes both dark and white meat.
- 2Cut up bell peppers, celery, and onion.
- 3Add the cut vegetables, seasoning, and chicken bouillon to the pot with the chicken.
- 4Mix two different cornbread mixes in a bowl.
- 5Add milk and an egg to the cornbread mix and stir.
- 6Grease a cast iron skillet and bake the cornbread.
- 7Chop up more peppers and onions.
- 8Remove the cooked chicken from the stock.
- 9Sauté the chopped peppers and onions.
- 10Cut up the cooked chicken.
- 11Mash up the baked cornbread in a large bowl.
- 12Add the sautéed peppers and onions to the mashed cornbread.
- 13Add chicken stock to the cornbread mixture, one cup at a time.
- 14Add the cut chicken to the mixture.
- 15Add Stove Top stuffing mix to the bowl along with more chicken stock, stirring well.
- 16Add softened butter to the dressing mixture.
- 17Add cream of celery soup and cream of chicken & mushroom soup to the mixture and mix.
- 18Add seasonings (black pepper, garlic powder, onion powder, salt, poultry seasoning) to the dressing.
- 19Add sugar to the dressing mixture.
- 20Add egg to the mixture.
- 21Butter a pan and pour the dressing mixture into it.
- 22Bake the dressing at 375 degrees for about 45 minutes.
Ingredients
- 1 whole chicken
- bell peppers
- celery
- onion
- seasoning
- chicken bouillon
- Jiffy corn muffin mix
- Martha White buttermilk cornbread & muffin mix
- milk
- 1 egg
- red bell pepper
- green bell pepper
- butter
- cream of celery soup
- cream of chicken & mushroom soup
- black pepper
- garlic powder
- onion powder
- salt
- poultry seasoning
- sugar
Equipment
potcutting boardknifemetal mixing bowlspooncast iron skilletpanoven
Tips
- The full recipe is on YouTube: Cooking with Eboni Ebo.
- Use chicken bouillon for the best flavor in the chicken stock.
- Make sure the butter is softened before adding it to the dressing mix.
- You definitely need sugar in the dressing.
- Bake the dressing on 375 for about 45 minutes.
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