cup (1 stick) unsalted butter cups chopped celery cups chopped onion cups crumbled cornbread cup breadcrumbs or two slices of day old bread, torn cups chicken broth plus more as needed raw eggs slightly beaten hard boiled eggs chopped cup shredded cooked chicken Salt and pepper to taste
Preheat the oven to 450 degrees. In large skillet, melt the butter over medium heat. Add the celery and onion and sauté for 15 minutes. Remove the skillet from the heat and set aside.
Combine the cornbread with the breadcrumbs in a large bowl. Pour in the chicken broth. Using a potato masher, begin mashing the bread – adding additional broth as needed – until the mixture is slightly soupy.
Mix in the raw eggs. Add the hardboiled eggs, sautéed vegetables, and shredded chicken. Stir until all the ingredients are well combined. Season with salt and pepper.
Pour the cornbread mixture into a 9 x 13 x 2 inch casserole dish coated with nonstick cooking spray. Place the dish on the middle rack of the oven and cook for 1 hour. You can broil for 5-10 minutes if the top does not brown. Remove the dressing from oven and let it sit for 15 minutes before serving.
295 kcal per serving
6 g per serving
43 g per serving
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