Southern Cornbread Dressing
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
42
Spice
58
Sweetness
49
Sourness
45
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
4 tbsps
Margarine1 cup
Onion (chopped)1 cup
Celery (chopped)1 tsp
Garlic Powder2 tsps
Poultry Seasoning1 tsp
Ground Black Pepper6
EggsDirections:
1
Place the chicken breast halves in a large saucepan with enough water to cover
2
Bring to a boil
3
Cook 1 hour, or until the meat is tender and easily shredded
4
Shred chicken and set aside
5
Reserve 4 to 6 cups of the remaining broth
6
Prepare an 8x8 inch pan of cornbread according to package directions
7
Crumble the corn bread into a large bowl
8
Mix in the white bread
9
Preheat oven to 350 degrees F (175 degrees C)
10
In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery
11
Slowly cook, stirring occasionally, until tender
12
Stir the onions and celery into the bread mixture
13
Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs
14
Blend with a potato masher until the mixture is the consistency of gelatin
15
Use more of the reserved broth as necessary to attain desired consistency
16
Transfer to a 9x13 inch baking dish
17
Bake in the preheated oven 30 minutes, or until golden brown