Southern chicken and dressing
When it comes to holiday meals, there's nothing quite like Southern chicken and dressing. This dish is packed with flavor, and it's sure to please everyone at the table.
Ingredients
- 2 cornbread mixtures in a 12 inch pan
- 1 cup chopped celery
- 1 medium-sized yellow onion chopped
- 3-4 slices of stale white bread heel bits are good
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons poultry seasoning
- 6 large eggs beaten
- 1 stick butter melted
- 2 cups chicken broth
- 1 small chicken rotisserie chicken works well
Instructions
- Cornbread batter can be made according to the instructions in your cornbread recipe. Bake the batter as directed. Allow cornbread to cool completely in the oven. Shred rotisserie chicken. Set aside.
- Preheat oven to 375deg Fahrenheit.
- Cornbread and stale bread can be finely chopped. Salt, pepper, and poultry seasoning are added. Combine well. Mix well.
- Add eggs. Use fork or your hands to mix. Use fork or hands to mix in the butter and 1.5 cups broth.
- Put the cornbread dressing in a greased 9x13 pan, or 5 quart casserole dish. Add the remaining chicken broth to the top. Cover the pan with foil or a lid and bake for 25 minutes. Leave it covered for 20 minutes. When the top is golden brown and the edges are bubbling, chicken and dressing are done.