Elizabeth's Cornbread Dressing
"My daughter made about 4 recipes of dressing, trying to get it "just right" for her Thanksgiving dinner for her in-laws. This is her final recipe, & it is delicious!"
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Yields:
-
1 9x13 pan
- Serves:
- 12
ingredients
- 6 cups cornbread, crumbled
- 4 cups day old bread or 4 cups hamburger buns, crumbled
- 4 eggs
- 1 cup onion, chopped
- 1⁄2 cup celery, chopped
- 1 tablespoon sage
- 1⁄2 teaspoon black pepper
- 2 (10 1/2 ounce) cans cream of chicken soup
- 2 (10 1/2 ounce) cans chicken broth
- 1⁄4 cup butter
- salt, if needed
- 2 (13 ounce) cans diced chicken, rinsed and drained
directions
- Leave the crumbled breads out on the counter in a bowl overnight so it will dry out some.
- Add all other ingredients except butter. Salt to taste.
- Pour into a sprayed 9x13" pan.
- Dot with butter.
- Bake, uncovered, at 350 degrees for 1 hour, or until top is as golden brown as you like.
- Note: This may be put together the day before you need it & baked the next day.
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RECIPE SUBMITTED BY
I'm a stay-at-home mom, school volunteer, church volunteer, etc., and I live in Middle Tennessee. I like to read, visit the mountains, crochet, cook, etc. My favorite cookbook at this time is Recipe Hall of Fame Quick & Easy Cookbook. My passions are raising children with good moral character, being a good Christian, and food! My pet peeves are recipe instructions that leave out what to do with one of the ingredients, and people who won't put their shopping carts in the cart corrals! I have twin daughters who are in their second year of college and a son who is 16. My girls' college is close enough that I can come by every couple of weeks or so. When I tell them I'm coming, they ask Are you bearing baked goods?. Usually, I am, to the excitement of their suitemates!
