Cornbread Dressing
A hearty Southern-style cornbread dressing packed with roasted chicken, smoky andouille sausage, and aromatic herbs — the perfect savory side for any holiday feast.
Servings: 8
Cost: $
Ingredients
- 1/2 cup Butter
- 3 cup diced Celery
- 2 cup diced Onion
- 1 Whole Roasted Chicken, shredded
- 2 Chicken Andouille Sausages, sliced
- 1/2 cup finely chopped fresh sage
- Cornbread Crumbles
- 4 Large Eggs, slightly beaten
- 6 cup Chicken Broth or Stock
- 1 tbsp Ground Pepper
- 1 - 2 tbsp Better Than Bouillon Roasted Chicken mix with your chicken stock for maximum flavor, optional
- 1 - 2 tbsp Poultry Seasoning optional
Instructions
- Preheat the oven to 400°F. Coat a 13- x 9-inch baking dish and an 8-inch baking dish with cooking spray.
- In a large skillet over medium-high heat, melt butter. Add celery and onions, and sauté for 5 to 6 minutes or until onions are tender. Stir in sage and sauté for an additional 1 minute.
- In a large bowl add Cornbread Crumbles.
- Add shredded roasted chicken, sliced Andouille sausages, beaten eggs, chicken broth, freshly ground pepper, and the sautéed celery-onion-sage mixture to the bowl. Stir until all the ingredients are well blended.
- Divide the cornbread mixture between the lightly greased 13- x 9-inch baking dish and the lightly greased 8-inch square baking dish.
- Bake at 400°F for 45 to 55 minutes or until the dressing is set and golden brown.