Southern Cornbread Dressing

Name: Southern Cornbread Dressing
Ingredients: 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

11 ingredients

6 steps

Ingredients

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

Directions

1

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.
2

Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
3

Preheat oven to 350 degrees F (175 degrees C).
4

In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
5

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.
6

Bake in the preheated oven 30 minutes, or until golden brown.