6 to 7 chicken thighs, skin on (legs or breasts may be substituted)
1 large pan of cormbread
2 c of chicken broth
1 egg, beaten
1 large onion
1/2 c diced celery
1/4 tsp black pepper
1/4 tsp sage
1 tsp poultry seasoning
Instructions
Boil chicken in salted water until done, at least
one hour. Break the chicken into small pieces, do
not shred.
In a large bowl, break up cooked cornbread into
small pieces, gradually stir in the chicken
broth, mixing until you have a moist, pudding-
like consistency. Stir in chicken, beaten egg,
onion, celery, and seasonings. Pour into iron
skillet or 9 x 13 pan.
Bake in a preheated 375 degree oven until the top
of the dressing is crisp and golden brown and the
inside is creamy, 30-45 minutes. A spoon should
make a faint cracking noise as it breaks the
surface of the dressing
Serving
Suggestions
Serve with green beans, mashed potatoes, and gravy.
Originally Submitted
3/1/2020
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