Southern Cornbread Dressing
Prep Time:
1 hr
Total Time:
2 hrs 30 mins
Servings:
10 to 12 servings
Ingredients
-
1 (4-pound) chicken
-
1/2 cup butter
-
2 cups chopped onion
-
2 cups chopped celery
-
7 cups crumbled Southern Cornbread (Recipe follows.)
-
4 1/2 cups chicken broth
-
2 cups crumbled biscuits
-
1 (10.75-ounce) can cream of celery soup
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3 eggs, lightly beaten
-
1 tablespoon poultry seasoning
-
1 teaspoon salt
Southern Cornbread:
-
2 1/2 cups self-rising yellow cornbread mix
-
1 cup all-purpose flour
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1 1/2 cups milk
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1/2 cup butter, melted
-
3 eggs, lightly beaten
Directions
1.
Place chicken in a large Dutch oven and add enough water to cover. Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, for 45 minutes, or until chicken is tender. Remove chicken, reserving broth, and let cool for 30 minutes. De-bone chicken and cut into bite-size pieces, discarding skin and bones
2.
In a medium skillet, melt butter over medium heat. Add onion and celery; cook for 6 to 8 minutes, or until vegetables are tender.
3.
Preheat oven to 350 degrees. Lightly grease a 13-x-9-x-2-inch baking dish; set aside.
4.
In a large bowl, combine chicken, onion-and-celery mixture, cornbread, and remaining ingredients. Spoon mixture into prepared baking dish.
5.
Bake, uncovered, for 1 hour, or until set.
Southern Cornbread:
Preheat oven to 400 degrees. Lightly grease a 13-x-9-x-2-inch baking pan; set aside.
In a large bowl, combine cornbread mix and flour.
In a small bowl, combine milk, butter, and eggs. Add to flour mixture, stirring just until dry ingredients are moistened. Pour mixture into prepared baking pan.
Bake for 20 to 25 minutes, or until a wooden toothpick inserted in center comes out clean.
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