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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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My Mom told me that since this is my favorite, I have to make it this year for Christmas!!! Very,VERY good dressing!!! Ingredients:
4 large chicken breasts (with or without bones) |
3 cups chopped onions |
3 cups chopped celery |
1 (14 ounce) can chicken broth |
1/2 green bell pepper (optional) |
pan baked cornbread (not sweet) |
1 dozen hard-boiled egg |
salt (to taste) |
pepper (to taste) |
ground sage (to taste) |
tony's seasoning (to taste) |
5 -6 beaten raw eggs |
Directions:
1. Boil together: chicken breasts,onion,celery,chicken broth,and bellpepper.
2. Crumble cooled cornbread in large bowl.
3. Add peeled and chopped eggs.
4. Remove chicken when done and debone,if necessary.
5. Chop up and add back to pot.
6. Remove from heat.
7. When cooled, add chicken and liquid to cornbread/egg mixture in bowl.
8. Make sure all the cornbread is thoroughly wet,but NOT soupy.
9. Use a slotted spoon to add as much of the onion,celery,bell pepper as possible.
10. If not wet enough,add either more chicken broth or a can of cream of chicken soup.
11. Add salt and pepper.
12. Add ground sage a little at a time and taste test.It is EASY to add too much.
13. so add it SLOWLY.
14. I add a little Tony's seasoning,to taste.
15. After this mixture has cooled,add 5-6 raw,beaten eggs,stirring well after each.
16. More bell pepper can be added at this point(if you feel necessary).
17. Place in baking pan.
18. Bake at 350.
19. Let the top brown.
20. This can be made ahead and frozen,but be sure to take it out 1 day in advance to thaw before baking or can be refrigerated overnight to bake the next morning.
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