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–+ servings
savory chicken cornbread stuffing

Cornbread Dressing with Chicken

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Prep Time 25 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Course Main
Cuisine Southern
Servings 8 servings

Equipment

  • 1 large mixing bowl
  • 1 Medium saucepan
  • 1 Baking dish (9x13 inches)
  • 1 Whisk
  • 1 Wooden spoon
  • 1 Oven
  • 1 Knife
  • 1 Cutting board

Ingredients
  

  • 3 cups crumbled cornbread
  • 2 cups cooked chicken shredded
  • 1 cup chicken broth
  • 1/2 cup onion finely chopped
  • 1/2 cup celery finely chopped
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 2 large eggs beaten

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Melt the butter in a medium saucepan over medium heat.
  • Add the onion and celery to the saucepan and sauté until soft.
  • In a large mixing bowl, combine the crumbled cornbread, shredded chicken, sautéed vegetables, salt, pepper, sage, and thyme.
  • Pour the chicken broth over the mixture and stir well.
  • Add the beaten eggs and mix until fully incorporated.
  • Transfer the mixture to a greased 9x13-inch baking dish.
  • Bake in the preheated oven for 45 minutes or until golden brown on top.
  • Allow the dish to rest for 10 minutes before serving.

Notes

To make this dish even more flavorful, consider using homemade cornbread and freshly cooked chicken. You can also adjust the herbs to your taste for a personalized touch. Ensure that the mixture is not too dry by adding extra broth if needed before baking.
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