Chicken Dressing Recipe

Ingredients
<br>- 6 cups chicken broth, divided
<br>- 4 cups crumbled cornbread
<br>- 5  biscuits, crumbled
<br>- ½ cup margarine, melted
<br>- ½ cup chopped celery
<br>- 1 small onion, finely chopped
<br>- 3  eggs, beaten
<br>- 1 teaspoon sage
<br>- 1 teaspoon black pepper
<br><p></p>Directions
<br>step 1: Preheat oven to 375  degrees F (190 degrees C).
<br>step 2: In a large saucepan, bring the chicken broth to a boil.
<br>step 3: In a large bowl combine the crumbled cornbread and biscuits.  Pour in 3 cups of boiling broth; cover and let stand.
<br>step 4: Meanwhile, heat margarine in a medium skillet over medium heat.  Saute celery and onions until tender.  Stir into cornbread mixture.
<br>step 5: To the cornbread mixture add the remaining broth, eggs, sage and black pepper.  Pour into a large iron skillet or roasting pan.
<br>step 6: Bake in preheated oven for 1 hour, or until set and well browned.
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Ingredients
- 6 cups chicken broth, divided
- 4 cups crumbled cornbread
- 5 biscuits, crumbled
- ½ cup margarine, melted
- ½ cup chopped celery
- 1 small onion, finely chopped
- 3 eggs, beaten
- 1 teaspoon sage
- 1 teaspoon black pepper

Directions
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.

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