Cornbread Dressing
8 ingredients
1 steps
Ingredients
- 1 fryer
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, chopped
- 1/2 c. celery, chopped
- 1/2 c. green onions, chopped
- 2 cans cream of mushroom soup
- 2 (8-inch) squares cornbread, baked and crumbled
Directions
-
1Skin chicken and boil in salted water for 15 minutes. Debone and cube chicken; set aside. Save chicken broth. Saute onions, bell pepper, garlic, celery and green onions in medium sized skillet over medium heat for 10 minutes. Add cream of mushroom soup. Add 1 cup of chicken broth; cook for 30 minutes over medium heat. Add chicken and simmer for 5 minutes. Stir in crumbled cornbread. Add more broth, if needed, to make mixture moist. Season to taste. Put mixture in large baking pan and bake at 450° for 20 to 30 minutes, or until slightly brown on top. Serve hot, while moist.
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