Southern Chicken Cornbread Dressing Perfect Holiday Side Dish Finely crumble up cornbread and stale bread. add salt, pepper and poultry seasoning. mix together well. toss together with shredded chicken. add eggs. mix well with fork or hands. mix in butter and 1.5 cups broth with hands or fork. spoon cornbread dressing into a greased 9×13 pan or 5 quart casserole dish. Grease a 9×13 inch baking pan or a 5 quart casserole dish. spoon the cornbread dressing into the prepared dish. pour the remaining chicken broth evenly over the top. cover the dish with foil or a lid and bake for 25 minutes. then, uncover and bake for an additional 20 minutes, or until the top is nicely browned and the edges are bubbling.
Grandmother S Chicken Cornbread Dressing 918 Plate Instructions. season chicken thighs with salt and pepper and add to a deep skillet or heavy pan with olive oil. cook on both sides until browned, about 8 10 minutes. add water, celery and garlic cloves and bring to a boil. lower to simmer, cover and cook for 20 minutes. remove chicken to a plate to cool slightly. Preheat oven to 350°f. place baked cornbread muffins into a large bowl and break into large pieces with your fingers. add poultry seasoning, salt, pepper, 4 eggs (slightly beaten), and cooked vegetables. toss together using 2 large spoons. add shredded chicken (about 4 cups) and 5 cups of reserved chicken broth. Preheat oven to 350 degrees f. butter a 9 x 13 inch oblong baking dish and set aside. in a large bowl, combine the cornbread and bread. in a separate skillet, sauté veggies in butter and add seasonings; let cool. add to cornbread mix. add 4 cups of the broth and let stand 5 minutes. Cover the baking dish with foil and bake at 350 degrees f for 35 minutes in the conventional oven. bake for 30 minutes if using the omni plus oven. uncover and bake until golden, 10 15 more minutes (conventional oven) or 10 minutes (omni plus oven). serve this baked chicken and dressing recipe warm, and enjoy!.
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