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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (286g)|
|Recipe Makes: 20 Servings|
|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.
Calories per serving: 452
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!