20 January, 2013
My Husband’s Cornbread Dressing
Posted in : Recipes on by : Heather Williams Tags: bell pepper, chicken, cornbread, eggs, milk, onion, stock, sugar
My Husband's Cornbread Dressing
Author: Douglas Williams
Recipe type: Side Dish
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 8
Recipe will yield a 9"x13" pan of cornbread dressing.
Ingredients
- 4 boxes Jiffy cornbread mix
- 4 eggs (for cornbread)
- 1⅓ cups of milk (for cornbread)
- 3 chicken quarters
- 1 large white onion (chopped)
- 1 bell pepper (chopped)
- 1 stalk of celery (chopped)
- (A bag of frozen seasoning mix can be substituted for onion, pepper and celery if desired)
- 2 sticks of butter
- 1 32oz box of chicken stock
- 2 TBS of granulated sugar
- 2 TSP of Mr. Pete's Cajun Seasoning
Instructions
- Follow directions on box for making cornbread.
- In a medium sized pot, add chicken quarters with water and boil chicken for 20 minutes (keep stock after boiling as you may need more stock)
- In a dutch oven, add 1 stick of butter and onion, bell pepper and celery
- Cook these until the onions are translucent.
- Add sugar and the box of chicken stock to the dutch oven
- Bring to a boil and then turn down to Low or simmer
- Once chicken is cooked, remove chicken bone and shred/cut the chicken into smaller pieces
- Add chicken pieces to dutch oven and let cook for additional 10-15 minutes
- Cornbread should be done, you will need to pulverize/breakup cornbread into sand-like consistency
- Combine the cornbread and the chicken stock mixture from dutch oven and mix thoroughly (if you need more stock, use leftover from boiling chicken)
- Oven should be preheated to 400 degrees Fahrenheit
- Add cornbread dressing mixture to a pre-greased 9"x13" pan
- Cook for 50 to 60 minutes or until top is golden brown and dressing is firm to touch.