I Did It My Way, Cornbread Dressing
August 15, 2012
Categories: Comfort Food, Dinner, Lunch, Main Dish, Casseroles, Side Dishes, Poultry, Chicken, Vegetables, Celery, Onions, North American, Southern, Budget-Friendly, Cooking With Condensed Soup, Easy/Beginner Cooking, Christmas, Entertaining, Fall/Autumn, Sunday Dinner, Thanksgiving, Winter, Oven Bake, Cooked Chicken or Beef, Make it from scratch, Cooked Chicken more
"I don't like "things" in my dressing, so I’ve been making it this way for years. If you try it I hope you enjoy it. This recipe doesn't include prep or baking time for cornbread.If you like, you could use fresh celery and onion chopped very fine. As with all my recipes,please feel free to change the amount of seasonings according to you and your families tastes.Submitted to " ZAZZ " on August 15th.,2012"
- Serving Size: 1 (157.1 g)
- Calories 167.6
- Total Fat - 7.5 g
- Saturated Fat - 1.6 g
- Cholesterol - 107 mg
- Sodium - 726.3 mg
- Total Carbohydrate - 15.8 g
- Dietary Fiber - 2.2 g
- Sugars - 3.1 g
- Protein - 8.8 g
- Calcium - 37.1 mg
- Iron - 1.7 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.1 mg
In a large bowl (and I mean a large bowl :)),combine soup, broth, and eggs; mix well.
Add all seasonings and herbs; stir well.
Add cornbread one cup at a time, mixing well after each cup.
Mix in chopped chicken,and stir well.(at this time, if the dressing is a bit dry looking and more chicken broth until it looks a bit " soupy " )
Pour into a greased 11 by 9-inch baking dish( depending on much dressing you have, you might need a larger baking dish).
Bake at 350°F for 45 minutes or until toothpick inserted near center comes out clean.
Crumble in pan before serving, and of course top with turkey or chicken gravy.
Tips & Variations
No special items needed.