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Cornbread Dressing

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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.
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