A comforting Southern dish made with softly shred chicken, crumbled cornbread, and savory herbs that are baked until they are golden brown.
Ingredients: 2 cups cooked chicken, shredded. 4 cups crumbled cornbread. 1 cup diced onion. 1 cup diced celery. 1 cup chicken broth. 1/2 cup melted butter. 2 eggs, beaten. 1 teaspoon dried sage. 1/2 teaspoon dried thyme. Salt and pepper to taste.
Instructions: Preheat oven to 350F 175C. In a large bowl, combine shredded chicken and crumbled cornbread. In a skillet, saut onion and celery until softened. Add sauted vegetables to the chicken and cornbread mixture. In a separate bowl, mix together chicken broth, melted butter, beaten eggs, sage, thyme, salt, and pepper. Pour the broth mixture over the chicken and cornbread mixture, stirring until well combined. Transfer the mixture to a greased baking dish. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the dressing is set. Serve hot as a side dish or main course.
Prep Time: 20 minutes
Cook Time: 40 minutes
Never 2 Late 2 Tri
