I first tasted this dressing in 1991 when a friend made it for a family dinner. It is one of the best recipes for dressing that I've ever used. I think it's better then when you have to cut onion, celery, etc. by hand. You can make this for holidays or for any other time.
this can serve as many people as you want it to. if you serve a larger crowd, then double up ingredi
2 Hr 45 Min
2 Hr 55 Min
1 can cream of chicken soup, 1 can cream of celery soup, 1 chicken, 1 onion chopped, 1 to 2 cans of chicken broth, corn bread, sage, salt, and pepper to taste. cook chicken with onion in water and chicken broth, cool chicken, save liquid from cooking
1cool and debone chicken. add soups to the liquid from the cooked chicken, mix well, crumble corn bread, pour liquid over corn bread, (depends on how moist or dry you want your dressing), add sage, salt, and pepper to taste. Add chicken chopped into mixture, then pour into greased pan and bake until it is the way you like it.I put the chopped onion in with the chicken when I start to boil it. You can add as much onion as you want.
2When I make this dressing I use at least 6 to 8 pks. of corn bread mix, (not jiffy cornbread, or sweet cornbread). The corn bread mix is in 6oz. paks.