12ozbag Pepperidge Corn bread stuffingOnly this brand
1stick of butter
2stalks of celery
1medium onion
2eggs
32ozchicken broth
1 1/2teaspoonspoultry seasoning
1teaspoonsalt
1/2teaspoonblack pepper
Optional-1 cup of shredded chicken
Instructions
Cook and cool your cornbread
Preheat the oven to 350 degrees
Dice your onions and celery
Melt the butter in a skillet and cook the onions and celery until they are soft and set aside
Crumble the corn bread into a large mixing bowl
Add the bag of cornbread stuffing mix
Add poultry seasoning, salt and pepper and stir together
Stir in the chicken broth
Mix in cooled onions and celery
Beat the eggs well and stir it into the cornbread mixture
Pour it into a 9x13 pan sprayed with cooking oil
Cover with foil and cook for 45 minutes
Uncover and bake another 20-30 minutes , until golden brown
Notes
The cornbread can be made the day before to save time Use your favorite cornbread to make this, either homemade or from a packageThe shredded chicken is optional , I like it both waysDo not use another brand of stuffing mix This is Fantastic served with my Turkey GravyThis will serve a crowd
Keyword cornbread dressing, southern cornbread dressing, Thanksgiving side dish