Chicken Dressing

Crumbled cornbread and biscuits are baked with chicken broth, celery and onions, with a hint of sage. This recipe is best made with cornbread that's not sweet.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 485 Calories

Ingredients

• ½ cup margarine, melted
• 3 eggs, beaten
• ½ cup chopped celery
• 1 small onion, finely chopped
• 1 teaspoon sage
• 1 teaspoon black pepper
• 6 cups chicken broth, divided
• 4 cups crumbled cornbread
• 5 biscuits, crumbled

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

In a large saucepan, bring the chicken broth to a boil.

Step 3

In a large bowl combine the crumbled cornbread and biscuits. Pour in 3 cups of boiling broth; cover and let stand.

Step 4

Meanwhile, heat margarine in a medium skillet over medium heat. Saute celery and onions until tender. Stir into cornbread mixture.

Step 5

To the cornbread mixture add the remaining broth, eggs, sage and black pepper. Pour into a large iron skillet or roasting pan.

Step 6

Bake in preheated oven for 1 hour, or until set and well browned.