Cornbread Dressing

By á-3009

Ingredients

• 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
• 1/2 cup green onions chopped (optional)
• 2 tbsp. butter

Preparation

Step 1

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;