Chicken Dressing

Chicken Dressing

11 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Amanda Rader
Recipe by  Amanda Rader

“This recipe came from my Grandmother and is a family tradition--a great dish which is eaten instead of stuffing here in the South.”

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Ingredients

Adjust Servings

Original recipe yields 6 to 8 servings

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large saucepan, bring the chicken broth to a boil.
  3. In a large bowl combine the crumbled cornbread and biscuits. Pour in 3 cups of boiling broth; cover and let stand.
  4. Meanwhile, heat margarine in a medium skillet over medium heat. Saute celery and onions until tender. Stir into cornbread mixture.
  5. To the cornbread mixture add the remaining broth, eggs, sage and black pepper. Pour into a large iron skillet or roasting pan.
  6. Bake in preheated oven for 1 hour, or until set and well browned.

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Reviews (11)

Rate This Recipe
CATTYLL
31

CATTYLL

I made this recipe for Thanksgiving dinner and my family loved it. I did, however add more onion and celery to the recipe to better suite my family's taste. I will definitely be making this dressing for Christmas dinner also.

Roger D.
25

Roger D.

Very Good Recipe. I enjoy reading the reviews, each with thier own little touches. Mine...try making thie is muffin tins. Your guest and your family will love the individual servings. It looks nice on the plate with a little giblet gravy over the top. Enjoy!

Rhonda Brock Fuller
11

Rhonda Brock Fuller

This is yummy. I did however add more sage, because my family loves it really full of sage. But that is our family's opinion, and I think this would be great without the addition.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 485 cal
  • 24%
  • Fat
  • 29.5 g
  • 45%
  • Carbs
  • 44.3 g
  • 14%
  • Protein
  • 10.9 g
  • 22%
  • Cholesterol
  • 131 mg
  • 44%
  • Sodium
  • 1950 mg
  • 78%

Based on a 2,000 calorie diet

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Stuffed Chicken Breasts with Cornbread Dressing

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