This chicken dressing recipe came from my grandmother and is a family tradition down here in the South. We love to eat this dressing with roasted chicken.
Ingredients
- 4 cups crumbled cornbread
- 5 biscuits, crumbled
- 6 cups chicken broth, divided
- ½ cup margarine
- ½ cup diced celery
- 1 small onion, finely chopped
- 3 large eggs, beaten
- 1 teaspoon sage
- 1 teaspoon black pepper
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Grease a roasting pan.
Step 2
Combine crumbled cornbread and biscuits in a large bowl. Bring broth to a boil in a large saucepan. Pour 1/2 of the boiling broth over cornbread mixture; cover and let stand.
Step 3
Meanwhile, melt margarine in a medium skillet over medium heat. Add onion and celery; saut? until tender, about 5 minutes. Remove from the heat and stir into cornbread mixture.
Step 4
Pour remaining broth over cornbread mixture. Stir in eggs, sage, and pepper until well combined; transfer to the prepared roasting pan.
Step 5
Bake in the preheated oven until set in the middle and golden brown on top, about 1 hour.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 223 | |
% Daily Value * | |
Total Fat15g | 19% |
Saturated Fat3g | 15% |
Cholesterol20mg | 7% |
Sodium1254mg | 55% |
Total Carbohydrate18g | 6% |
Dietary Fiber2g | 6% |
Protein4g | |
Vitamin C1mg | 6% |
Calcium60mg | 5% |
Iron1mg | 4% |
Potassium114mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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