Southern Cornbread Dressing Tasty Recipes

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Southern Cornbread Dressing

"This is a delicious and clean dressing recipe the usage of bird. It may be wet or dry depending on the amount of broth used."

Ingredients :

four skinless, boneless fowl breast halves
1 (sixteen ounce) package deal dry corn bread blend
1 (1 pound) loaf day-vintage white bread, torn into small portions
four tablespoons margarine
half of cup chopped onions
half cup chopped celery
1 (10.75 ounce) can condensed cream of bird soup
1/8 teaspoon garlic powder
2 teaspoons rooster seasoning
half of teaspoon floor black pepper
6 eggs

Instructions :

Prep : 1H15M	Cook : 18M	Ready in : 1H45M

Place the bird breast halves in a large saucepan with sufficient water to cover. Bring to a boil. Cook 1 hour, or till the meat is tender and easily shredded. Shred chook and set apart. Reserve 4 to 6 cups of the closing broth.
Prepare an 8x8 inch pan of cornbread in keeping with package guidelines. Crumble the corn bread into a large bowl. Mix within the white bread.
Preheat oven to 350 degrees F (one hundred seventy five tiers C).
In a medium saucepan over medium heat, soften the margarine and stir in the onions and celery. Slowly prepare dinner, stirring every so often, until smooth.
Stir the onions and celery into the bread mixture. Mix in the bird, four cups reserved broth, cream of chicken soup, garlic powder, fowl seasoning, pepper and eggs. Blend with a potato masher till the mixture is the consistency of gelatin. Use more of the reserved broth as vital to reap favored consistency. Transfer to a 9x13 inch baking dish.
Bake within the preheated oven half-hour, or till golden brown.

Notes :

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