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Mama's Southern Style Cornbread Dressing

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“This was something I always looked forward to during the holidays. I don't know why Mama only made it, then! I've broken that tradition by making it anytime I get hungry for it. However, when it's stuffed inside of the turkey, it's even better! I hope you enjoy! :)”
READY IN:
1hr 10mins
SERVES:
10
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Prepare cornbread as package directs. I use a Mexican Cornbread mix. Don’t use one that contains sugar.
  2. When your cornbread has cooled, break it and the toast into a large bowl.
  3. Sauté onions, celery, and green bell pepper, optional red bell pepper, and garlic in butter until onions are transparent.
  4. Add the shredded chicken and the sautéed veggies into the cornbread mixture. Use your hands to really mix it up.
  5. Add poultry seasoning and cayenne pepper, mixing well.
  6. Add in the broth a little at a time. Add in just enough to make it thick and somewhat soupy. Mix, well.
  7. Give it a taste. It should taste exactly the way you want your dressing to taste. If it needs more spices add them here.
  8. When you are content with the taste, stir in the eggs.
  9. Pour into a buttered 9 X 13 casserole dish.
  10. Bake for 45 minutes or until set.

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