Chicken or Turkey Cornbread Dressing Casserole

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • For the cornbread; in a large bowl stir together the cornmeal, flour, baking powder, baking soda, salt, sugar and cayenne (if using).
  • Add in 2 eggs and the buttermilk; whisk until just moistened.
  • Set oven to 425 degrees.
  • In the oven, heat 3 tablespoons butter (or bacon drippings) in a 10-inch cast-iron skillet or cake pan for 5 minutes.
  • Pour the HOT butter or bacon drippings into the cornmeal batter; stir to combine, then pour the batter into hot skillet or cake pan.
  • Bake at 425 degrees for 20-25 minutes or until golden.
  • At this point you can freeze the the cornbread for up to 1 month if desired.
  • In a large skillet melt 1/2 cup butter over medium heat; add in the green onions (or yellow onions) garlic and celery, saute for about 5 minutes or until tender.
  • In a bowl whisk together 4 large eggs.
  • Break the cooled cornbread into pieces and add to the eggs along with the green onion mixture, stuffing mix, chicken broth, corn niblets and cooked chopped chicken or turkey; stir with wooden spoon until just blended.
  • Season with salt and black pepper to taste.
  • Butter both a 13 x 9-inch and a 9-inch baking pan.
  • Spoon the mixture between the 2 pans, then sprinkle the tops with grated parmesan cheese.
  • Set oven to 350 degrees.
  • Bake the 13 x 9-inch for about 50-60 minutes and the 9-inch for about 10 minutes less.
Advertisement