Southern Chicken Cornbread Dressing
Southern Chicken Cornbread Dressing – I did hear many calls this side dish stuffing too, and it was explained to me that in the USA when the turkey is stuffed with dressing it is called stuffing rather than dressing.
Servings 4 people
Ingredients
- 1 finely chopped onion
- 2 celery finely chopped
- ⅓ cup finely chopped bell pepper red and green
- 2 tablespoon olive oil
- 1 cup shredded chicken
- 2 large eggs beaten
- 3 ½ cup chicken stock or 3 ½ cups water mixed with 1 chicken bouillon
- 4 cup crumbled cornbread
- ¼ teaspoon black pepper powder
- ¼ teaspoon adobo powder
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- Salt to taste I have used ¼ teaspoon
- 1 ½ teaspoon sage powder
Instructions
- In a pan, add the olive oil and when hot add the onion, celery, and bell pepper. Cook until the onion is translucent.
- Add the chicken and all the spices and mix well. Add the stock and let the mixture come to a boil for two minutes. Turn of the heat.
- Add the previous mixture to the cornbread and mix to combine. Cover and keep aside for 10 minutes.
- Preheat the oven to 375F/190C. Grease your seasoned 9” iron skillet.
- Add the beaten eggs to the cornbread and mix well. Pour into the iron skillet. Bake for 45 minutes.
- Serve warm and enjoy.