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“This is my mother's recipe which is slightly altered from her mother's recipe. My mother uses packaged corn bread to save a little time. It is definitely a family favorite at the Jones/Ezernack household. It is a great dish for Sunday dinners and you can freeze the leftovers for weeknight meals without the hassle.”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven on 350.
  2. Prepare cornbread by pkg directions.
  3. Saute celery, bell pepper, & onions in butter.
  4. When cornbread is done, crumble ino large bowl.
  5. Poor chicken broth over cornbread until it just begins to get soupy.
  6. De-bone chicken, add to cornbread mixture.
  7. Add sauteed vegtables, eggs and salt & pepper to taste.
  8. Pour in a lightly oiled baking dish (9x13 or 10x15).
  9. Spread vegetable oil over top of dressing.
  10. Bake @ 350 until golden brown.

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