Cornbread Dressing

Name: Cornbread Dressing
Ingredients: 1 thick pan cornbread; 1 canned chicken, deboned; 1 can cream of celery soup and 1 can water; 1 can cream of chicken soup and 1 can water; 2 cans chicken broth; 3 eggs, beaten; salt and pepper to taste; 2 to 3 Tbsp. poultry seasoning; 3 to 4 pieces toast; 1/2 c. cream or milk

10 ingredients

7 steps

Ingredients

1 thick pan cornbread
1 canned chicken, deboned
1 can cream of celery soup and 1 can water
1 can cream of chicken soup and 1 can water
2 cans chicken broth
3 eggs, beaten
salt and pepper to taste
2 to 3 Tbsp. poultry seasoning
3 to 4 pieces toast
1/2 c. cream or milk

Directions

1

Precook cornbread and cool.
2

Precook 1 cup water, 1/2 stick butter, 1 chopped onion and 1/2 cup celery.
3

In extra large pan, mix (by hand with a whisk) chicken, soups, eggs and seasonings. Add cornbread, milk and toast.
4

Add precooked items while slightly warm.
5

If dry, add another can of broth and milk. This makes two large casserole dishes. Cook at 350° until middle is firm.
6

Time varies depending on size of dish.
7

A clean knife test will work. This can also be prepared ahead of time and frozen.