I'm from the south where we are pretty particular about our dressing being "dressing" and not "stuffing." If you've tasted both, you know that there is a big difference and I do not care for the stuffing version. This recipe has a few steps but it is worth the effort. Now that it is almost September I am offering more fall type dishes for my Tastes Like Home business. I plan to pair this dish with sweet potato casserole and homemade apple pie. There is sage is this recipe, which I personally prefer in my dressing. This dish comes with chicken mixed in, but you could leave that out if you want to make this for a side dish to go with your turkey or ham for the holidays.
4 cups cooked, chopped chicken
3/4 cup chopped onion
1/2 cup chopped celery
crumbled cornbread (see recipe below)
3 1/2 cups chicken broth
1 can cream of chicken soup
2 eggs, well beaten
1 tsp salt
1/2 tsp pepper
1/2-1 Tbsp ground sage
2 cups cornmeal
1/4 cup oil
1 1/2 cups milk
1 Tbsp sugar
1. Preheat oven to 425 degrees. Combine all cornbread ingredients and pour into greased 9 x 13 baking dish. Bake for 25 minutes.
2. Preheat oven to 350 degrees.
3. Saute onions and celery in oil until tender.
4. In a large bowl, combine sautéed vegetables, crumbled cornbread, broth, soup, eggs, salt, pepper, and sage. Mix well.
5. Stir in chicken.
6. Pour into greased 9 x 13 baking dish. Bake for 45 minutes to one hour.