Cornbread Dressing

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Cornbread Dressing is creamy, savory and delicious. Shredded chicken and chopped onions make it a hearty side or main dish. Perfect with a holiday meal. Recipe by my Aunt Betty. Adjusted version and photography by Beverly Davis for CornbreadMillionaire.com.

Prep Time25

Cook Time25

Total Time50

Course: Side Dish

Cuisine: American

Keyword: #Christmas, #cornbreaddressing, #holidaymeal, #Thanksgiving

Servings: servings

Calories: 135kcal

Author: Cornbread Millionaire

Cost: $25

Ingredients

3-1/2 cups baked cornbread, coarsely crumbled Consider using my Homemade Self-Rising Cornbread recipe.
2 each baked biscuits, coarsely crumbled Small or medium size. Do not use jumbo.
1-1/2 cups shredded chicken (white or dark meat) Baked, boiled or rotisserie chicken.
1 small white onion, chopped
1-1/4 cups chicken broth
1 can (10.5 ounces) condensed cream of chicken soup
1 can (10.5 ounces) condensed cream of mushroom soup Or condensed cream of celery soup.
1 can (5 ounces) evaporated milk Use 3 tablespoons. Save remainder for another use.
2 medium eggs, beaten
1-1/2 teaspoons ground sage More or less as preferred.
1 teaspoon coarse ground black pepper More or less as preferred.
1/2 teaspoon salt More or less as preferred.
1/4 cup fresh celery, chopped optional
vegetable oil To grease baking dish.

Instructions

Preheat oven to 400 degrees.
In large bowl, thoroughly combine crumbled cornbread, crumbled biscuits (or bread slices) and shredded chicken. Set aside.
In medium sized saucepan, combine chicken broth, condensed cream of mushroom soup, condensed cream of chicken soup, and onions. Simmer over medium-low heat for 5 minutes. Stir constantly. NOTE: If using Homemade Cream of Chicken Soup, use 1-1/4 cups.
Pour warm mixture over bread crumbs and chicken. Add 3 tablespoons of evaporated milk, beaten eggs, ground sage, ground black pepper, salt, and chopped celery (if using).
Stir until thoroughly combined. Set aside.
Generously grease an 11x9 baking dish with vegetable oil. Do not use vegetable oil because the crust will stick to the dish.
Place greased baking dish in preheated HOT oven for 5 minutes OR until shortening sizzles. Hot shortening helps thoroughly bake the crust.
Carefully remove HOT baking dish from oven. Pour in batter. Return to HOT oven.
Reduce oven temperature to 375. Bake 20-25 minutes OR until edges turn "dark brown" and knife inserted in center comes out clean.
Remove from oven.
Serve hot or warm.

Notes

1. Consider using 2 cans of cream of mushroom soup OR 2 cans of cream of chicken soup. Each can weighs 10.5 ounces.

Nutrition