Ceola Cornbread Dressing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pan of Corn Bread crumbled (See Corn Bread Recipe)
3 - 5 pound chicken parts or 4 boxes of Chicken Broth
1 1/2 cup onion, chopped
1 1/2 cup celery, chopped
1 Lg can Cream Chicken Soup
1 sm can Cream Celery Soup (3/4 of can)
3 Eggs, mixed
1 tsp sage (+/-)
1/2 Tbsp Black Pepper
salt to taste
Yellow Food Coloring (Optional)
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Directions: |
Directions:Preheat oven to 365º
Crumbled cooked cornbread and set aside
Boil chicken parts or broth with the onion, celery, pepper until the chicken is done or if using broth until the vegetables are done.
Use Colander to separate the chicken and vegetables from the broth. Reserve 1 cup of crumbled cornbread.
Mix 4 cups of cornbread with 2 cups of broth; alternate adding cornbread and broth 1 cup at a time until you have the consistency of cornbread mix. Add the eggs and mix thoroughly;
Add the cream of chicken and mix well; ad 3/4 can of cream of celery mix well;
Add sage, salt and pepper to desired taste. Optional: Add a couple of drops of yellow food coloring to give a richer look
Pour into a large baking pan
Bake at 365 for 35 +/- minutes to all the center to set
Serve with chicken or turkey.
Option: Dice chicken and add to the mix after the cream of chicken. |
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