Chicken dressing

Chicken dressing



  • hard-boiled eggs, chopped - 2 item
  • salt and pepper to taste - 1 item
  • onion, diced - 1 item
  • ground sage - 2 3
  • celery stalks, diced - 2 item
  • cube chicken bouillon - 1 item
  • whole chicken, boiled and boned save broth - 1 item
  • pan corn bread, precooked - 1 item

How to make chicken dressing:

Break up corn bread into a 9 x 13-inch pan. Slowly start adding chicken broth with bouillon cube dissolved in it. Once the corn bread is moist, add onion, celery, eggs, 2 tablespoons of sage (add more, if desired) and salt and pepper to taste. You know the corn bread is mixed just right when it is easy to fold. Too much moisture will make it soggy. Bake for 1 1/2 hours at 350° or until top is golden brown. Add broth every 30 minutes to keep it moist.

Recipe categories: Holiday, Weeknight, Oven.

Chicken dressing
Average rating: 5 of 5, total votes: 3
Cook. Time: PT1H30M
Total Time: PT1H30M

Cause of complaint:

Related ingredients:
sugar, eggs, pkg, salt, semi-sweet chocolate chips, confectioners sugar, buttermilk, parmesan cheese
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