Old Fashion Corn Bread Dressing

Linda Griffith

By
@sothernladee

My children love my dressing recipe. They said it wouldn't be Thanksgiving without it, so I told them they had better learn to make it then..I have never actually written out this recipe and I have added things to it over the years, but here it is. I hope you will enjoy it. Don't let the chicken livers sway your opinion on the recipe. You wouldn't be able to tell they were in there. They give the dressing a unique taste.


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Comments:

Serves:

Serves 12

Prep:

30 Min

Cook:

1 Hr 20 Min

Ingredients

6 box
jiffy cornbread mix, cooked using directions on box
10 slice
day old bread
2 medium
chicken breast, cooked, skinless and deboned, cubed
1 small
carton of chicken livers, cooked & diced
6 large
boiled eggs, chopped
2 Tbsp
sage, dried
6 can(s)
swanson's chicken broth
1 large
onion, chopped
2 c
celery, diced
salt and pepper to taste
1 tsp
poultry seasoning
1 stick
butter, melted

Directions Step-By-Step

1
Get everything prepared to go into dressing by cooking the cornbread, chicken livers, chicken breasts and boiling the eggs...
2
In a large baking pan or roasting pan, crumble the cornbread and day old bread. Mix in the chicken breast, livers and boiled eggs. Add in the sage and poultry seasoning and onion and celery...Pour chicken broth over mixture and mix really good. You may have to use your hands or a large wooden spoon. If you need more liquid, add some of the stock from when you cooked the chicken breast, a little at a time. You don't wont it to be soupy but you don't wont it to be too thick either, as you have to bake for an hour and twenty minutes to get the right consistency. Pour melted butter over the top. Bake at 375 degrees for an hour and twenty minutes. Serve with giblet gravy...

About this Recipe

Course/Dish: Other Side Dishes