Cornbread Dressing

Cornbread Dressing

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  • Prep Time


  • Total Time


  • Servings



  • 2 boxes Jiffy cornbread mix; baked

  • 1 chicken, cooked and deboned

  • 3 boiled eggs

  • 2 raw eggs (optional)

  • 1 can cream of chicken soup

  • poultry seasoning and sage

  • salt and pepper to taste

  • 2 slice toasted bread made into crumbs

  • 1 bell pepper, chopped

  • 1 large onion, chopped

  • 2 ribs celery, chopped

  • ½ cup green onions chopped (optional)

  • 2 tbsp. butter


Place chicken in large pot with enough water to cover, add salt, pepper, poultry seasoning and sage to taste; bring to a boil. Reduce heat and simmer until chicken is tender; debone, set aside. Reserve chicken broth. Cook bell pepper, onion, celery and green onions with 2 tablespoons butter. Put deboned chicken and a little chicken broth with onion mixture; cook for about 15 minutes. To prepare dressing, crumble cornbread into large bowl; add bread crumbs, cooked onion mixture, chopped boiled eggs, cream of chicken soup, and enough broth to make mixture same consistency as cornbread mix. Place into a 13x9 inch baking pan. Bake at 375 degress until firm, but not dry, check with a knife if come out clean it's cook; approximately 45 to 60 minutes;


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