1-2 cups (dark meat) Chicken, boiled and deboned, KEEP 3-4 cups broth
2-3 tablespoons Poultry seasoning
1-2 cups Onion, diced
1/2-1 cups Bell pepper, diced
1-2 cups Celery, diced
2 eggs, boiled
2 eggs, lightly beaten
Salt and pepper
1/2 cup melted butter
1 tsp Sage or creole seasoning, optional
About 8-10 cups of homemade Cornbread, already made, cooled and crumbled CLICK HERE–> (Southern Cornbread)
Boil chicken in poultry seasoning. Dice all veggies, sautée in a little butter just until they start to soften. Don’t over cook. Just get them a little tender. Add to a large bowl. Debone chicken and add to bowl. Then add the chopped boiled. Crumble cornbread and add. Add melted butter. Season with salt and pepper, add a pinch of sage and a sprinkle of creole. Add a pinch more of poultry seasoning. Pour chicken broth from cooked chicken til thick (a little soupy) Start with a little at a time, maybe 2 cups. This could take a few tries to get it right but either way, thick or soupy, the dressing is fabulous! Taste it and take sure it is seasoned how you want it. Then stir in the beaten eggs. Pour into a buttered/greased 9×13 pan.
350* cook uncovered until top starts turning brown. About 45 minutes or until set.