old fashion corn bread dressing

Name: Old Fashion Corn Bread Dressing
Prep time: 30 min
Cook time: 1 h 20 min
Ingredients: 6 box(es) jiffy cornbread mix, cooked using directions on box; 10 slice(s) 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 tablespoon(s) sage, dried; 6 can(s) swanson's chicken broth; 1 large onion, chopped; 2 cup(s) celery, diced; - salt and pepper to taste; 1 teaspoon(s) poultry seasoning; 1 stick(s) butter, melted

(1 RATING)

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Linda Griffith

Augusta, GA

Updated on Aug 30, 2011

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.

Rate

prep time 30 Min

cook time 1 Hr 20 Min

method ---

yield Serves 12

Ingredients

6 boxes jiffy cornbread mix, cooked using directions on box
10 slices 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 tablespoons sage, dried
6 cans swanson's chicken broth
1 large onion, chopped
2 cups celery, diced
- salt and pepper to taste
1 teaspoon poultry seasoning
1 stick butter, melted

How To Make old fashion corn bread dressing

Step 1

Get everything prepared to go into dressing by cooking the cornbread, chicken livers, chicken breasts and boiling the eggs...

Step 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...
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