Michell's Cornbread Dressing
Ready In: 2 mins
Yields: 2 9x13 pans
Ingredients
- 3 (8 1/2ounce) boxes , jiffy cornbread muffin mix
- 8 -10 slices white bread, crumbled
- 3 raw eggs
- 4 hard-boiled eggs, chopped
- 6 celery ribs, diced
- 1 large onion, diced
- 1 (26 ounce) can cream of chicken soup
- 3 (10 1/2ounce) cans chicken broth
- 1 tablespoon season salt
- 1 tablespoon salt and pepper
Directions
- Bake cornbread muffins as directed.
- Heat oven to 350 degrees.
- Let them cool.
- In a very large bowl, combine cornbread, cream of chicken, and broth.
- Mix well.
- Mix in boiled eggs, celery, and onion.
- Add raw egg, and crumbled bread and mix well. (The texture should be a little thicker than pancake mix. It will seem runny but will thicken up as it bakes.)
- Bake at 350 on the middle rack for 45-60 minutes. (It should brown but not get tough.)
- Make sure the center is cooked through.
- If it seems to be getting too dry -- poke a few small holes with a fork in it and pour a tbsp of broth on top.
- Enjoy!
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