Cornbread, made from a packaged mix prepared in advance, is the base for this tasty baked stuffing seasoned with sage, a hit of red pepper, chicken stock, and chicken breast meat.
Preparation Time
30 mins
Cooking Time
45 mins
Total Time
1 hr 15 mins
Calories
416 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Step 2
Place the cornbread cubes into a large bowl. Set aside until needed.
Step 3
Place the chicken breasts in a pot and cover with water. Add salt to taste. Bring to a boil, and cook until the chicken is no longer pink and juices run clear. Remove the chicken breasts from the pan, reserving at least 2 cups of the chicken broth. When cool enough to handle, remove the skin and debone, discarding the skin and bones.
Step 4
Mix the onion, chicken broth, and red pepper with the cornbread; mash the mixture using a hand masher. Season to taste with sage, salt, and black pepper, adding a little at a time. Stir in the chicken. Spoon the mixture into the prepared baking dish.
Step 5
Bake in preheated oven until top is golden brown, about 45 minutes.
Ingredients
1 large onion, chopped
salt and ground black pepper to taste
2 cups chicken broth, or as needed
3 bone-in chicken breast halves, with skin
3 (9x9 inch) pans cornbread, cut into small cubes
0.5 teaspoon cayenne pepper, or to taste
0.5 teaspoon crumbled dried sage, or amount to taste
