Aunt Dot's Cornbread Dressing

My Aunt Dot's Cornbread Dressing recipe is one of the best I have ever had. Last year at Thanksgiving, my family raved over this recipe and said make it just like this for Christmas! To save time, I assemble this the day before. Just remember, to cover well and take it out of the refrigerator about 30 minutes before cooking.

• Ready In: 1 hr
• Serves: 12
• Yields: 1/2 cup

Ingredients

• 4 -6  boneless chicken thighs
• 4  cups  cornbread
• 2  cups  seasoned bread crumbs
• 2 -3  cups chicken broth
• 3  eggs
• 1 (5 ounce) can evaporated milk
• 1 (8 ounce) can  cream of chicken soup
• 2  teaspoons salt
• 1⁄2 teaspoon pepper
• 1  teaspoon poultry seasoning
• 1  teaspoon sage
• 1⁄4 cup butter
• 2  cups celery
• 1  cup onion

Directions

1. Boil chicken thighs until tender and shred into pieces when cool enough to handle.
2. Melt butter and saute chopped onions and chopped celery until softened. Crumble corn bread (sometimes I use cornbread muffins from the bakery section of my local supermarket) and seasoned bread crumbs.
3. Add the onions, celery, milk, soup, salt, pepper, and seasonings.
4. Add chicken and chicken broth one cup at a time or until mixture has a smooth consistency.
5. Beat eggs slightly and add to mixture.
6. I usually do a taste test at this point and add more seasonings if needed. Bake in a large greased pan at 375 degrees for 30 to 40 minutes or until top is golden brown.