Southern Cornbread Dressing

This is a delicious and easy dressing recipe using chicken. It can be moist or dry depending on the amount of broth used.

• Preparation Time: 1 hr 15 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 45 mins
• Calories: 284 Calories

Ingredients

• 6 eggs
• ½ teaspoon ground black pepper
• 4 tablespoons margarine
• 4 skinless, boneless chicken breast halves
• 1 (10.75 ounce) can condensed cream of chicken soup
• ½ cup chopped celery
• 2 teaspoons poultry seasoning
• ½ cup chopped onions
• ⅛ teaspoon garlic powder
• 1 (16 ounce) package dry corn bread mix
• 1 (1 pound) loaf day-old white bread, torn into small pieces

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.

Step 3

Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.

Step 4

In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.

Step 5

Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.

Step 6

Bake in the preheated oven 30 minutes, or until golden brown.