Mama's Chicken & Dressing
Barbara Arledge Bynum
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- (iron skillets of) cornbread, cooked
- 8 can(s)
- fat free chicken broth, heated
- 1 stick
- butter, room temperature
- 2 medium
- sweet onion, chopped
- 2 can(s)
- cream of celery soup, undiluted
- 1 can(s)
- cream of mushroom soup, undiluted
- eggs, beaten
- 2-3 Tbsp
- sage, dried, to taste
- 1-2 Tbsp
- salt and pepper, to taste
- 6 large can(s)
- chicken breast, using broth
- or 1 large
- whole chicken, cooked and deboned
1Put your crumbled up cornbread into a large stock pot.
2Pour hot chicken broth over the cornbread to let it soften, about 1 hour. Preheat oven to 375 degrees.
3Add the stick of butter, stir as needed.
4Next add your chopped onion, cream of celery soup, cream of mushroom soup and eggs. Stir until well blended.
5Add sage,salt and pepper according to your taste.
6Once you have all of this mixed, add your chicken, mixing throughly. This mixture should be pourable and not hard to stir. If it is, just add a little more chicken broth, until it reaches the desired consistency.
7Pour into large glass baking dish, that has been sprayed with cooking oil spray.
8Bake in oven, at 375 degrees, until golden brown approx. 1.5 hours. (You may have created 2 large portions of this dressing, depending on the thickness of your cornbread and size of your chicken) So, just freeze one, for cooking later! Serve with cranberry sauce.