Try this Cornbread Dressing recipe, or contribute your own.
Suggest a better description1. Prepare corn bread mix and bake per box instructions. Once complete set out to cool.
Once cooled, crumbled into a large bowl.
2. Boil two large eggs, cool, dice, and set aside for later.
3. Seasoned chicken with creole seasoning and set aside.
4. Dice onions bell pepper and celery and chop or mince garlic.
5. Heat 3 tablespoons of vegetable oil in a large pan on med. heat.
6. Add onions, bell peppers, and celery to oil and, sauté until all is wilted and onions are clear.
7. Stir in garlic and simmer for one minute.
8. Remove vegetables from oil and add season chicken. (You can add more oil at this time if needed to cook the chicken)
9. Brown the chicken for 6 to 8 minutes per side or until nice and brown and sticking to the pot. (We call this Sticky chicken)
10. Remove chicken from parts and cut into 1 inch cubes or tear into small pieces.
11. Wish 6 Tblsp of gravy mix into 3 cups of cold water.
12. Add 1 can of chicken broth and the 3 cups of gravy mix. to the same pot.
13. Bring liquids to a simmer while stirring and loosening all the goodness that is stuck to the bottom of the pot.
14. Once the bottom of the pot is free of debris, slowly pour in some kitchen bouquet to reach desired color. (Approx. 2-4 tsp.)
15. Add sautéed vegetables and chicken to the pot and simmer for 10min. (Season to taste at this time)
16. Pour contents of pot into the bowl of crumbled cornbread along with diced eggs, mix thoroughly and, bake @ 350°F for about 30 minutes or until desired amount of moisture has been cooked out. (this recipe is meant to be a little more moist than a traditional cornbread dressing)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (156g) | ||
Recipe Makes: 1 | ||
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Calories: 59 | ||
Calories from Fat: 2 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 37.4mg | 1 % | |
Potassium 288.7mg | 8 % | |
Total Carbohydrate 13.4g | 4 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 10.8g | ||
Protein 1.9g | 3 % | |
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: 59
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