Prep Time: 1 hr | Cook Time: 45 mins | Total Time: 1 hr 45 mins | Yield: 10 Servings
If you are looking for a new and easy recipe to try for today, then you have got to give this one a try! Oh, man, you are so in for a treat! In just about 2 hours, you will surely enjoy this Chicken and Corn Bread Dressing! Feel free to tweak it about to your liking. Enjoy!
Ingredients:
One 9-skillet of cornbread (traditional southern cornbread recipe)
3 slices light bread {regular old sandwich bread)
3/4 cup onion chopped small pieces
3/4 cup celery chopped small pieces
6 hard-boiled eggs
1 1/2 teaspoons poultry seasoning (may add to taste)
2 teaspoons sage, dried (to taste)
1 teaspoon coarse ground black pepper and 1 tsp salt (to taste)
2 qt chicken broth (in addition to where you boiled chicken)
1 can(s) cream of chicken soup bouillon for extra flavour (better than bouillon)
1 large fryer chicken
Directions:
Slice the fryer and place it into a pot. Add enough water to submerge it.
Season with salt and pepper. Turn the heat to high and allow it to boil.
Discard fat, skin, and bones. Set aside the broth for later use.
In a pot, add the onion, celery, and enough water to submerge the veggies.
Add 6 eggs, salt, and pepper. Cook for 15 minutes.
Drain the water and peel the hard-boiled eggs, then slice.
Add the crumbled cornbread into a large pan.
Add the chicken broth and sliced bread. Stir until well combined. Add the other can of broth to make the mixture moister.
Add the chicken, celery, onions, and hard-boiled eggs. Stir until well combined.
Add the poultry seasoning, sage, salt, and pepper. Stir until well mixed.
Add the cream of chicken soup and stir until well combined.
Place it inside the oven and bake for about 45 minutes at 400 degrees F.
Remove from the oven and allow it to cool for a few minutes.
Serve and enjoy!
