Chicken and Dressing

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.

Ingredients:

4 cups cooked, chopped chicken

3/4 cup chopped onion

1/2 cup chopped celery

canola oil

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

Cornbread:

2 cups cornmeal

1 egg

1/4 cup oil

1 1/2 cups milk

1 Tbsp sugar

Directions:

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.