Cornbread9x9 inch pan (my grandmother always uses day old cornbread)
3pieced of toastcrumbled (or stale bread)
1cuponionsdiced (about half of a large onion)
1cupcelerydiced (about 3 stalks)
1cupgreen bell peppers, diced(about 1 medium green bell pepper. You could also add in some red bell pepper as well if you'd like)
1cooked chicken breast or cooked chicken thighsshredded
2eggs
3-4cupschicken or turkey broth
1teaspoonpoultry seasoning
1teaspoonsage
1teaspoonblack pepper
Instructions
Preheat the oven to 350 F.
To make the cornbread, in a bowl,whisk together the cornmeal & flour.
Add in the buttermilk, eggs & oil.
Stir just until combined. Do not over work the batter.
Pour into a greased, 9 x9 baking dish.
Bake for about 20-25 minutes or until done.
Let cool.
Once cooled break up the cornbread and toast it in the oven to dry it out. *See note*
Set aside.
To make the dressing, add the dried cornbread and crumbled toast into a large bowl. Set aside.
In a saucepan, sauté onions, celery and green bell peppers in a little bit of butter or olive oil until tender.
Add the sautéed veggies into the cornbread mixture.
Add shredded chicken into the cornbread mixture.
Stir together to combine.
Add in the broth a little at a time. (Add in just enough to make everything thick & a little soupy.)
Stir in poultry seasoning, sage, and black pepper.
Give it a taste and add more seasonings if desired. It should taste exactly the way you want your dressing to taste like.
When you are content with the taste, go ahead and stir in the eggs.
Pour into a buttered 9 X 13 casserole pan.
Bake for 45 minutes or until set.
Video
Notes
Use day-old cornbread for the best result or toast the cornbread to dry it out. Be sure to taste it before adding the eggs and adjust the seasonings to your liking. You can also use chicken thighs for more flavor. My grandmother uses red bell pepper as well sometimes.