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Southern Cornbread Dressing - Angie's Version Recipe

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This recipe for Southern Cornbread Dressing - Angie's Version, by , is from Our Awesome Family's Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Angie Williams


1 Whole Chicken - or 4-5 large chicken breast (w/skin on - makes better broth)
1 large pan - day old corn bread
10 slices day old white bread, torn into small pieces - after toasted
1/2 c. chopped onions or 1 bunch of green onions (both if you would like)
1/2 c. chopped celery (optional)
3 cans -
1 can each condensed cream of chicken/ mushroom/ celery
4 tbsp. butter
1/8 tsp. garlic powder
1 tsp. poultry seasoning
1/2 -2 tsp. black pepper
6 eggs boiled and chopped fine
2 qt. chicken broth
Salt to taste

Place chicken in a large boiler with enough water to cover. Bring to a boil. Cook 1 hour or until chicken is tender and easily shredded. Shred the chicken and set aside. Reserve up to 2 quarts of chicken broth. (I usually put the chicken in the crock-pot). Prepare the cornbread as directed on package- the day before you make the dressing - crumble the cornbread into a large bowl mix in the white bread (toasted).
Preheat oven to 350 degree F. In a medium saucepan over medium heat, melt the butter and stir in the onions and celery. Slowly cook, stir occasionally until tender. Stir onions and celery into the bread mixture. Add the chicken, 4 cups reserved broth, cream of chicken, mushroom, and celery soups. Add the garlic powder, salt, poultry seasoning, pepper, green onions and eggs. Fold only until incorporated - use more broth until you achieve the desired consistency. Do Not Over Mix - It will become dense. Transfer to a large baking dish. Bake in a preheated oven 30-45 minutes or until golden brown. If dressing seems to dry add chicken broth. Serve with gravy if desired. Leave out any ingredients you do not like.




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