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Ingredient
Cornbread dressing
Introduce
Chef :
Amber WardenCornbread dressing
In the last 5 years I’ve worked on finding the right amount of each and every ingredient to make what we consider the perfect dressing for the holiday season. And I think with the recipe I finally got it! The perfect amount of flavor and moisture because who wants dressing that taste like soggy cornbread? I hope you all enjoy it as much as my family did this past Thanksgiving! Happy cooking!
Ingredient
Food ration :
20 servingsCooking time :
1hr 30 minutes
2 (10 inch)
skillets of southern cornbread
10 slices
crumbled white bread
2 bundles
celery chopped
112 oz
chicken broth
1.5 lbs
shredded chicken breast
1.5 cups
butter
1/2 cup
ground sage
1/2 cup
poultry seasoning
Cooking instructions
* Step 1
Preheat oven to 350
* Step 2
Crumble cooled cornbread and sliced bread into a large roasting pan
* Step 3
Sauté onions and celery in the butter until onions are slightly translucent
* Step 4
Peel and chop hard boiled eggs
* Step 5
Add onion and celery, chopped eggs, shredded chicken, ground sage, poultry seasoning, gradually add in the chicken broth until all combined.
* Step 6
Add in the beaten eggs. Mix well and cover roasting pan with aluminum foil
* Step 7
Bake for 1 hour
* Step 8
After the 1 hour mark remove the aluminum foil and turn the heat on your oven up to 425.
* Step 9
Bake for another 30-40 minutes until the dressing is no longer glossy on top.
* Step 10
Once it’s no longer glossy, remove from the oven and enjoy! Happy eating!!
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