Martha's Cornbread Dressing

Cornbread, biscuits, vegetables, seasonings, and cream of chicken soup are mixed with the meat from a whole braised chicken in this easy casserole.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 725 Calories

Ingredients

• 1 teaspoon salt
• 1 cup chopped onion
• 1 cup chopped celery
• 2 teaspoons ground black pepper
• 1 (3 pound) whole chicken
• 10 cups crumbled cornbread
• 8 biscuits, crumbled
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 teaspoon ground sage
• 8 eggs, beaten

Recipe Instructions

Step 1

Place chicken in a small pot with enough water to cover. Bring to boil, reduce heat, and simmer for 30 minutes or until chicken is done.

Step 2

Remove chicken from pot, set aside to cool. Remove skin and bones; chop meat and save for dressing. Strain, and reserve broth.

Step 3

Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 4-quart casserole dishes.

Step 4

In a large bowl, combine cornbread, biscuits, chicken soup, onion, celery, salt, pepper, sage and eggs. Stir well. 30 minutes before baking, add a desired amount of reserved chicken and enough broth to soak dressing. Divide dressing between prepared baking dishes.

Step 5

Bake in preheated oven until top is browned and center is firm, about 30 minutes.