Cornbread Dressing
Serves 1
Directions
- 1Melt butter in a pan.
- 2Sauté chopped vegetables until cooked.
- 3Add garlic to the vegetables and cook for about 2-3 minutes.
- 4Shred cooked chicken, removing all bones, and set aside.
- 5In a bowl, combine cream of chicken soup and cream of celery soup.
- 6Pour homemade chicken stock into the soup mixture.
- 7Mix the soup and stock well.
- 8Clean up any spills on the counter.
- 9Add day-old cornbread to a bowl with the shredded chicken.
- 10Mix the cornbread and chicken.
- 11Transfer the mixture to a larger bowl as the initial one was too small.
- 12Add the sautéed vegetables to the cornbread and chicken mixture.
- 13Add additional shredded chicken to the mixture.
- 14Pour the soup and stock mixture over the ingredients.
- 15Stir the mixture thoroughly, noting it needs more stock.
- 16Add more chicken stock until the desired consistency is reached.
- 17Add garlic powder, onion powder, poultry seasoning, sage, and black pepper.
- 18Mix all the seasonings into the dressing.
- 19Add a little more stock to the mixture if needed.
- 20Add a little bit of salt.
- 21Taste test the dressing to ensure it's seasoned correctly.
- 22Butter a baking dish.
- 23Add the cornbread dressing mixture into the buttered baking dish.
- 24Flatten the top of the dressing in the dish.
- 25Bake in the oven at 400 degrees Fahrenheit until the top is brown and the center is not mushy.
Ingredients
- butter
- garlic
- vegetables
- chicken
- cream of chicken soup
- cream of celery soup
- chicken stock
- day-old cornbread
- garlic powder
- onion powder
- poultry seasoning
- sage
- black pepper
- salt
Equipment
panbowlwooden spoonwhiskbaking dishoven
Tips
- Use real butter.
- Do not use water in your cornbread dressing, use stock.
- Adjust the amount of stock to achieve the desired consistency (not dry).
- Taste test and adjust seasonings as needed.