Try this Mom's Chicken and Dressing recipe, or contribute your own.
Suggest a better descriptionBoil whole chicken. Remove to cool and save broth. Cook cornbread 2 packages at a time. Saute celery, onions, bell peppers in 1 lb of butter until tender. In dutch oven, crumble all cornbread. Shred chicken and add to cornbread. Add vegetables, salt, pepper, poultry seasoning, cream of chicken soup, raw eggs, and grated boiled eggs. Pour broth into mixture and stir all ingredients together until well mixed. Pour into roasting pan. Bake at 400 until dressing sets all the way through. Can be mixed the night before and cooked the next morning.
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Serving Size: 1 Serving (238g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 442 | ||
Calories from Fat: 325 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.1g | 48 % | |
Saturated Fat 16.6g | 83 % | |
Monounsaturated Fat 11.7g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 126.9mg | 39 % | |
Sodium 498.9mg | 17 % | |
Potassium 324.3mg | 9 % | |
Total Carbohydrate 9g | 3 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 7.6g | ||
Protein 20.7g | 30 % | |
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: 442
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