Southern Cornbread Dressing


  • 4skinless, boneless chicken breast halves
  • 1 (16 ounce) package dry corn bread mix
  • 1 (1 pound) loaf day-old white bread, torn into small pieces
  • 4 tablespoons margarine
  • ½ cup chopped onions
  • ½ cup chopped celery
  • 1 (10.75 ounce) cancondensed cream of chicken soup
  • ⅛ teaspoon garlic powder
  • 2 teaspoons poultry seasoning
  • ½ teaspoon ground black pepper
  • 6eggs
  • Directions

  • Step 1

    Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.


  • Step 2

    Prepare an 8×8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.

  • Step 3

    Preheat oven to 350 degrees F (175 degrees C).

  • Step 4

    In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.

  • Step 5

    Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9×13 inch baking dish.

  • Step 6

    Bake in the preheated oven 30 minutes, or until golden brown.

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