southern cornbread dressing

Ingredients

• Servings: 18
• 4 skinless, boneless chicken breast halves
• 1 (16 ounce) package dry corn bread mix
• 1 (1 pound) loaf day-old white bread, torn into small pieces
• 4 tablespoons margarine
• 1/2 cup chopped onions
• 1/2 cup chopped celery
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/8 teaspoon garlic powder
• 2 teaspoons poultry seasoning
• 1/2 teaspoon ground black pepper
• 6 eggs

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 45 mins


• place the chicken breast halves in a large saucepan with enough water to cover. bring to a boil. cook 1 hour, or until the meat is tender and easily shredded. shred chicken and set aside. reserve 4 to 6 cups of the remaining broth.
• prepare an 8x8 inch pan of cornbread according to package directions. crumble the corn bread into a large bowl. mix in the white bread.
• preheat oven to 350 degrees f (175 degrees c).
• in a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. slowly cook, stirring occasionally, until tender.
• stir the onions and celery into the bread mixture. mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. blend with a potato masher until the mixture is the consistency of gelatin. use more of the reserved broth as necessary to attain desired consistency. transfer to a 9x13 inch baking dish.
• bake in the preheated oven 30 minutes, or until golden brown.