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Saturday, March 19, 2016

southern cornbread dressing

Ingredients

  • Servings: 18
  • 4 skinless, boneless chicken breast halves
  • 1 (16 ounce) package dry corn bread mix
  • 1 (1 pound) loaf day-old white bread, torn into small pieces
  • 4 tablespoons margarine
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1/8 teaspoon garlic powder
  • 2 teaspoons poultry seasoning
  • 1/2 teaspoon ground black pepper
  • 6 eggs

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 45 mins

  • 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.
  • prepare an 8x8 inch pan of cornbread according to package directions. crumble the corn bread into a large bowl. mix in the white bread.
  • preheat oven to 350 degrees f (175 degrees c).
  • in a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. slowly cook, stirring occasionally, until tender.
  • 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.
  • bake in the preheated oven 30 minutes, or until golden brown.

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