Lee's Southern Cornbread Dressing
This is a easy southern style cornbread dressing, that I make year around. Add shredded chicken to serve as a main dish. Not to be confused as a stuffing, but could certainly be used for that as well.
Lee's Southern Cornbread Dressing
This is a easy southern style cornbread dressing, that I make year around. Add shredded chicken to serve as a main dish. Not to be confused as a stuffing, but could certainly be used for that as well.
Cooking Instructions
- 1
Prepare cornbread mix and buttermilk biscuits according to package directions. Crumble up in a large container, and loosely cover for at least 24 hours. 48 hours is even better. You want the breading to be dry, in order to soak up all the liquids.
- 2
Saute chopped onion and celery in 3 tablespoons of melted butter, over medium heat, until soft and transparent. Around 10 -15 minutes. Add in the chopped celery leaves during the last minute, or so.
- 3
In a separate bowl mix together chicken stock,cream of chicken soup, sage and poultry seasoning, seasoned salt, and cracked black pepper and eggs.
- 4
Mix together all wet and dry ingredients together in a large container. Pour mixture into an 8"×11" baking dish. Bake at 350" uncovered for 55-60 minutes, or until set and golden brown on top. Enjoy
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