Deluxe Cornbread Dressing Casserole (Big Batch) Recipe

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Deluxe Cornbread Dressing Casserole (Big Batch)
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Ingredients
23
Count
Nutrition
335
Calories
Total time
61
Minutes
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Ingredients:

Directions:

  1. CORNBREAD:.
  2. (Make 1 day in advance to allow to dry slightly without being refrigerated.) Grease a 9x13 or 11x14 inch baking pan.
  3. In a large bowl, stir together cornmeal and next 4 ingredients. In a small bowl, whisk together buttermilk, eggs and oil. Pour wet mixture into dry and mix until just combined. Pour cornmeal mixture into prepared baking pan. Bake in preheated oven 350 degrees for about 40 - 50 minutes or until golden around the edges and pick inserted into the center comes out clean.
  4. FRYER AND BROTH:.
  5. For ease, do this step 1 day ahead. Cut fryer in half or quarters then place in a large stockpot and add cold water just to cover. Cover with lid and bring to a simmer, cooking until tender, about 45 - 60 minutes.
  6. Remove chicken from pot and allow to cool to the touch, reserving broth. Discard skin then remove meat from the bone and chop into chunks. Measure and reserve 4 - 5 cups meat. Refrigerate.
  7. Strain the broth and refrigerate.
  8. DRESSING:.
  9. Preheat oven 350 degrees. Heavily butter 2 9x13 or 11x14 inch baking pans; set aside.
  10. Crumble pre-baked cornbread into a very large mixing bowl. Add decrusted bread cubes.
  11. In a separate microwavable bowl add the 1/2 stick butter, chopped onions and celery. Loosely cover and microwave until tender about 8 - 10 minutes. Mixture will have rendered juices. Cool slightly and pour this mixture over cornbread mixture. Do not stir until instructed to do so.
  12. In a seperate medium microwavable bowl, cook in microwave the pork sausage until no longer pink, about 8 - 12 minutes; breaking into pieces and crumbling. Once cooked, drain well and add to cornbread/bread cubes/onion.
  13. Mix together undiluted cream of chicken soup with the 1 egg. Pour this over cornbread/bread cubes/onion/sausage.
  14. Skim fat from the reserved chicken broth, discarding the fat. Measure 5 cups of broth and pour over cornbread/bread cubes/onion/sausage/soup.
  15. Add to the cornbread bowl, 4 - 5 cups cooked chicken meat, sage and optional jalapeno pepper.
  16. Salt and pepper to taste.
  17. With 2 large paddles or spoons, gently toss all ingredients together until thoroughly mixed. Ladle into prepared baking pans.
  18. Cover with plastic wrap then aluminum foil and freeze or bake immediately, approximately 1 hour until edges are browned and pick inserted in center comes out clean.
  19. NOTE: This can be made into one large disposable aluminum pan (11x13x3 inch). Increase baking time.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 335.47 Kcal (1405 kJ)
Calories from fat 152.57 Kcal
% Daily Value*
Total Fat 16.95g 26%
Cholesterol 176.86mg 59%
Sodium 850.17mg 35%
Potassium 291.37mg 6%
Total Carbs 27.38g 9%
Sugars 3.97g 16%
Dietary Fiber 2.89g 12%
Protein 17.02g 34%
Vitamin C 12.1mg 20%
Vitamin A 1.4mg 45%
Iron 4.2mg 23%
Calcium 143.7mg 14%
Amount Per 100 g
Calories 158.22 Kcal (662 kJ)
Calories from fat 71.96 Kcal
% Daily Value*
Total Fat 8g 26%
Cholesterol 83.41mg 59%
Sodium 400.97mg 35%
Potassium 137.42mg 6%
Total Carbs 12.91g 9%
Sugars 1.87g 16%
Dietary Fiber 1.37g 12%
Protein 8.03g 34%
Vitamin C 5.7mg 20%
Vitamin A 0.6mg 45%
Iron 2mg 23%
Calcium 67.8mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.5
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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