Author: Tag Sale Tastes
- 1 package prepared cornbread mix, crumbled*
- 3 slices toasted bread, crumbled or chopped into small pieces
- ⅓ cup butter
- 1 medium onion, diced
- 4 stalks celery, diced
- 3 cups chicken broth
- 1 teaspoon dried sage
- 2 eggs, beaten
- 1 can cream of chicken soup
- 1 cup shredded cooked chicken (rotisserie works well)
- Salt and pepper, to taste
- *Prepare the cornbread mix according to package directions at least a day before. When cool, crumble it into a large bowl and cover it with dish towel -- this will allow it to dry out a little before using in the recipe.
- Melt the butter in a medium skillet over medium-high heat. Add the onion and celery, and saute until they begin to soften, stirring occasionally. Remove from heat.
- Place the crumbled cornbread and toasted bread in a large bowl. Add the onion, celery, chicken broth, sage, eggs, cream of chicken soup, shredded chicken, and salt and pepper to taste, and stir until well combined.
- Spray a 9 x 13 baking dish (or two large pie plates) with cooking spray, and pour in the dressing.
- Bake at 350 degrees for 30-40 minutes, until dressing is set and lightly golden brown. (To test for doneness, gently shake the dish -- if the center of the dressing moves, then it is not cooked through and needs to bake longer). Serve hot.
Recipe by Tag Sale Tastes at https://www.tagsaletastes.com/2020/12/13/cornbread-dressing/
3.5.3251