1 box Cornbread mix
3 tablespoons butter
1 large onion, diced (about half of a large onion)
3 stalks celery, diced
1 medium bell pepper, diced
1/2 medium red bell pepper, diced (optional)
3 garlic cloves, minced
3 slices toast
1 chicken breast, baked and shredded
2 eggs, lightly beaten
3 -4 cups chicken or 3 -4 cups turkey broth
poultry seasoning and cayenne pepper, to taste

Prepare cornbread as package directs. or your favorite homemade. Don’t use one that contains sugar.
When your cornbread has cooled, break it and the toast into a large bowl.
Sauté onions, celery, and green bell pepper, optional red bell pepper, and garlic in butter until onions are transparent.
Add the shredded chicken and the sautéed veggies into the cornbread mixture. Use your hands to really mix it up.
Add poultry seasoning and cayenne pepper, mixing well.
Add in the broth a little at a time. Add in just enough to make it thick and somewhat soupy. Mix, well.
Give it a taste. It should taste exactly the way you want your dressing to taste. If it needs more spices add them here.
When you are content with the taste, stir in the eggs.
Pour into a buttered 9 X 13 casserole dish.Bake at 350* for 30-35 minutes



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