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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cornbread Dressing Recipe

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This recipe for Cornbread Dressing, by , is from Alyssa's Family Recipes, 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!

Sherry Parish


4 chicken thighs boiled seasoned and diced (save for broth if preferred)
4 boiled eggs chopped
1 medium onion Diced
1 bell pepper diced
2 stalks celery chopped
1/2 bunch green onions chopped
1 can cream of chicken soup
1 can chicken broth
Chicken poultry seasoning to taste
salt and pepper to taste
2 boxes jiffy cornbread prepared as instructed on box( I melt butter over top of cornbread fresh out of oven)

Crumble cornbread in large casserole dish, add chicken, vegetables, eggs. Mix condensed cream of chicken soup and chicken broth together and add to dish. Should be creamy looking. If needed add some water from boiled chicken for desired consistency. Add salt , pepper and poultry seasoning to taste. May refrigerate overnight covered with foil. Bake at 350 degrees for 1 hr covered, uncover and bake till golden brown about 20-30 minutes.




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