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
Prep Time
1 hr 40 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Preheat the oven to 375 degrees F (190 degrees C). Grease a roasting pan.
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.
Meanwhile
melt margarine in a medium skillet over medium heat. Add onion and celery; sauté until tender
about 5 minutes. Remove from the heat and stir into cornbread mixture.
Pour remaining broth over cornbread mixture. Stir in eggs
sage
and pepper until well combined; transfer to the prepared roasting pan.
Bake in the preheated oven until set in the middle and golden brown on top