4chicken thighs or chicken breastcooked & chopped (seasoned with seasoned salt & pepper before cooking)
3slicesbreadtoasted and crumbled
To Make The Cornbread:
Preheat oven to 425 F. Grease an 8 x 8 dish and set it aside.
In a large bowl whisk together cornmeal, flour, baking powder, baking soda, and salt.
Make a well in the center and add beaten eggs and buttermilk.
Gently stir dry and wet ingredients together just until combined.
Stir in the melted butter.
Spread batter evenly into prepared dish.
Bake for 20-25 minutes.
Let cool completely. Cover and let cornbread sit a couple of days before proceeding with the dressing. Or crumble the cornbread up and toast it in the oven to dry it out in order to use it the same day for dressing.
To Make The Dressing:
Preheat oven to 350 F. Grease a 9x13 pan. Set aside.
In a large bowl, crumble up the cornbread and set aside.
In a large skillet, melt the butter.
Add the celery, onions, green bell pepper, and red bell pepper.
Saute until tender.
Stir the vegetables into the cornbread.
Stir in the prepared chicken thighs and breadcrumbs.
Stir in enough chicken broth to make the mixture really wet and slightly soupy. (I usually need about 3 1/2 cups)
Add poultry seasoning, sage, and black pepper.
Taste the mixture and adjust the seasonings if needed. It should taste exactly how you prefer your dressing to taste.