SOUTHERN CORNBREAD DRESSING
Source of Recipe
Aunt Saunny
4 skinless, boneless chicken breast halves
1 (16 ounce) package dry corn bread mix (I make my own)
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 ( and I have also
used cream of mushroom soup in place of this... which I prefer )
1/8 teaspoon garlic powder
2 teaspoons poultry seasoning
1/2 teaspoon ground black pepper
6 eggs
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.
Prepare an 8x8 inch pan of cornbread according to package directions.
Crumble the corn bread into a large bowl. Mix in the white bread.
Preheat oven to 350 degrees F .
In a medium saucepan over medium heat, melt the margarine and stir in
the onions and celery. Slowly cook, stirring occasionally, until
tender.
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 Transfer to a 9x13 inch
baking dish.
Bake in the preheated oven 30 minutes, or until golden brown.
|
|
member logon
