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Southern Chicken and Cornbread Dressing

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Ingredients

  • 2 cups shredded chicken (I use a roasted chicken. My Mother swore by a fresh hen).
  • 1/2 cup butter
  • 3 cups diced celery
  • 2 cups diced sweet onions
  • 1/2 cup finely chopped fresh sage or 2 tablespoons dried sage
  • cornbread (I use JIF cornbread mix): The cornbread needs to dry out overnight.
  • 3 pieces dried bread (you can toast the bread, but I leave the cornbread and bread out overnight, uncovered.)
  • 4 lg eggs lightly beaten
  • 7 cups chicken broth
  • 1 tbsp freshly ground pepper
  • 2 tsp salt

Instructions

  • Prepare oven: 
    Preheat oven to 400°F. Coat a 13- x 9-inch baking dish and an 8-inch baking dish with cooking spray.
  • Cook celery and onions: 
    Melt butter in a large skillet over medium-high heat; add celery and onions, and sauté 5 to 6 minutes or until onions are tender. Stir in sage, and sauté 1 minute.
  • Mix cornbread dressing: 
    Crumble cornbread and toast. Stir together crumbled cornbread and toast in a large bowl.
    Stir in eggs, chicken broth, pepper, and celery mixture, stirring until blended.
  • Add ½ dressing to baking pans: 
    Divide cornbread mixture between 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish.
  • Place a shredded chicken layer on the dressing mix's first layer.
  • Add the remaining dressing over the chicken.
  • Bake dressing: 
    Bake at 400°F for 45 to 55 minutes or until set and golden brown.