cornbread dressing

Name: cornbread dressing
Prep time: 1 h 20 min
Cook time: 45 min
Yield: 10
Cuisine: American
Ingredients: 12 box(es) jiffey corn muffin mix; 4 tablespoon(s) rubbed sage; 12 - boiled eggs chopped; 2 bunch(es) green onion diced; 1 teaspoon(s) pepper; 6 can(s) chicken broth; 2 - baked cornish hens deboned or chicken breasts shredded; 1 teaspoon(s) sea salt

16 Pinches

tamra donham

cleburne, TX

Updated on Oct 1, 2014

I got this from my great grand mother through my dad. He started using jiffey for the slight sweet and it was a little easier. Either way this is really good.

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prep time 1 Hr 20 Min

cook time 45 Min

method Convection Oven

yield 10-15 serving(s)

Ingredients

12 boxes jiffey corn muffin mix
4 tablespoons rubbed sage
12 - boiled eggs chopped
2 bunches green onion diced
1 teaspoon pepper
6 cans chicken broth
2 - baked cornish hens deboned or chicken breasts shredded
1 teaspoon sea salt

How To Make cornbread dressing

Step 1

Mix muffin mix according to instructions and bake. While bread is cooling, prepare ingredients.

Step 2

In a large foil pan or roaster, crumble cornbread to desired consistency and mix all ingredients except broth.
Step 3

Evenly spread mixture in pan. One can at a time, add broth. After the second can, mix with hands until moist. Bake on 350 until top is golden brown. Usually about 45 minute or so.
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