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Name: Chicken Cornbread Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 20
Cuisine: Holiday
Ingredients: 7 cups cornbread crumbled; 3 cups biscuits crumbled; 5 cups Chicken stock plus extra if needed; 6 Eggs beaten; 1 large onion chopped fine; 6 celery stalks chopped fine; 2 tsp Salt; 2 tsp black pepper; 1/2 tsp rubbed sage; 2 chicken breats chopped fine

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INGREDIENTS

7 cups cornbread ; crumbled
3 cups biscuits ; crumbled
5 cups Chicken stock ; plus extra if needed
6 Eggs ; beaten
1 large onion ; chopped fine
6 celery stalks ; chopped fine
2 tsp Salt
2 tsp black pepper
1/2 tsp rubbed sage
2 chicken breats ; chopped fine

Servings

INSTRUCTIONS

Crumble day-old cornbread and biscuits, combine and set aside.

In a shallow pot, sautee onions, celery, and spices on low heat with no fat. After onions become translucent, add half a cup of chicken stock. Simmer until onions and celery are completely softened, adding stock as it evaporates.

Remove pot from heat and allow to cool. Once cool, combine simmered veggies and liquid to the crumbled mixture. Add the rest of the stock. Beat eggs, then stir in. Allow to rest in fridge for at least three hours, preferably overnight.

Preheat oven to 350. Bake chicken until internal temp registers 160-165, then remove to rest. Chop fine, shredding with the grain.

Stir cooled chicken into dressing mix. Pour into greased pan, then bake for 60-120 minutes or until firm in the middle and evenly brown on top.

NOTES

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Chicken Cornbread Dressing

7 cups cornbread crumbled
3 cups biscuits crumbled
5 cups Chicken stock plus extra if needed
6 Eggs beaten
1 large onion chopped fine
6 celery stalks chopped fine
2 tsp Salt
2 tsp black pepper
1/2 tsp rubbed sage
2 chicken breats chopped fine

Crumble day-old cornbread and biscuits, combine and set aside.

Preheat oven to 350. Bake chicken until internal temp registers 160-165, then remove to rest. Chop fine, shredding with the grain.

Stir cooled chicken into dressing mix. Pour into greased pan, then bake for 60-120 minutes or until firm in the middle and evenly brown on top.

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Nutrition

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Serving Size: 1 Serving (286g)
Recipe Makes: 20 Servings

Calories: 452
Calories from Fat: 133 (29%)

Amt Per Serving		% DV

	Total Fat 14.8g	20 %
	Saturated Fat 4.1g	20 %
	Monounsaturated Fat 7.7g
	Polyunsanturated Fat 1.9g
Cholesterol 53.6mg		16 %
Sodium 1258.7mg		43 %
Potassium 376.6mg		10 %
Total Carbohydrate 65.9g		19 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 63g
Protein 12.7g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 452

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