Southern Cornbread Dressing
Directions
- 1Bake the cornbread and let it cool to room temperature, then place it in the fridge overnight for best results.
- 2Dice the celery.
- 3Dice the bell pepper.
- 4Season a whole chicken with salt, pepper, garlic, onion, and herbs, then add water to make your own chicken broth.
- 5Crumble the cornbread by hand and transfer it into a large bowl.
- 6Once the chicken broth is done, shred the chicken (preferably dark meat).
- 7Melt half a stick of butter in a pan.
- 8Add diced yellow onion, celery, and bell peppers to the pan.
- 9Season the vegetables with black pepper, poultry seasoning, sage, garlic powder, and a little salt, then sauté.
- 10Crack two eggs into the crumbled cornbread.
- 11Add the sautéed vegetable mixture to the cornbread.
- 12Add the shredded chicken to the bowl.
- 13Add one can of cream of chicken soup.
- 14Pour in the homemade chicken broth.
- 15Mix all ingredients thoroughly.
- 16Spray a baking pan with cooking spray.
- 17Add the dressing mixture to the prepared baking pan, ensuring it's slightly wet.
- 18Bake at 375°F for about 40 minutes.
Ingredients
- 1 young chicken
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 bag (16.93-ounce) Kodiak Cakes 100% Whole Grain Corn Bread Mix
- 2 eggs
- 2 cups butter, melted
- 1.75 cups 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 can (10.75 oz) Campbell’s cream of chicken
- 2 large eggs
- 2 tbsp poultry seasoning
- 2 tsp sage
- to taste salt
- 1 tbsp garlic powder
- 1 tbsp black pepper
- 2 tsp onion powder
Equipment
baking dishchopping boardknifepotpanspatulamixing bowltongsovencooking spray
Tips
- For best results, let the cornbread come to room temperature and then put it in the fridge overnight.
- Shred the dark meat of the chicken for the best flavor.
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