Cornbread Chicken Dressing
HB-8924 · Hand-built original · American
Crumbled cornbread and dry bread crumbs mixed with butter-sautéed celery and onion, eggs, stock, poultry seasoning and sage, baked covered and then uncovered until set.
AmericanBread
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 recipe of cornbread (at least 6 cups)
- 2 cups chopped celery
- 2 large onions chopped
- 1/2 cup butter
- 2 cups dry bread crumbs
- 2-3 cups turkey or chicken stock* or more
- 2 large eggs beaten
- 1 teaspoon poultry seasoning
- 2 teaspoons sage
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
Method
- Prepare the cornbread following the package instructions; it can be baked earlier in the day or the day before, and slightly drier cornbread soaks up more stock.
- Heat the oven to 325°F and coat a 9×13-inch baking pan with cooking spray.
- Crumble the cooled cornbread into a large mixing bowl in small pieces, with no big chunks, and add the dry bread crumbs.
- Melt the butter in a large skillet, add the celery and onions, and sauté for about 10 minutes, until the onions are soft and translucent.
- Combine the celery and onion mixture and the beaten eggs with the cornbread and crumbs, then stir in the turkey or chicken stock, poultry seasoning, sage, salt and pepper; the mixture should be quite soupy before baking so it does not dry out, and you may need more stock.
- Tip the dressing into the prepared pan, cover it, and bake for 35 minutes.
- Uncover the pan and bake for another 10 minutes, until the dressing is well set and cooked through, with no liquid pockets in the centre and lightly browned edges, then spoon it out hot.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).