Chicken Dressing

Chicken Dressing

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"This recipe came from my Grandmother and is a family tradition--a great dish which is eaten instead of stuffing here in the South."
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Ingredients

1 h 15 m servings 485 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 485 kcal
  • 24%
  • Fat:
  • 29.5 g
  • 45%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 1950 mg
  • 78%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large saucepan, bring the chicken broth to a boil.
  3. In a large bowl combine the crumbled cornbread and biscuits. Pour in 3 cups of boiling broth; cover and let stand.
  4. Meanwhile, heat margarine in a medium skillet over medium heat. Saute celery and onions until tender. Stir into cornbread mixture.
  5. To the cornbread mixture add the remaining broth, eggs, sage and black pepper. Pour into a large iron skillet or roasting pan.
  6. Bake in preheated oven for 1 hour, or until set and well browned.

Reviews

16
  1. 22 Ratings

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Most helpful positive review

Very Good Recipe. I enjoy reading the reviews, each with thier own little touches. Mine...try making thie is muffin tins. Your guest and your family will love the individual servings. It looks n...

Most helpful critical review

I changed the recipe somewhat. Will post the recipe that I used. Mine was a little different which I make every year.

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Very Good Recipe. I enjoy reading the reviews, each with thier own little touches. Mine...try making thie is muffin tins. Your guest and your family will love the individual servings. It looks n...

I made this recipe for Thanksgiving dinner and my family loved it. I did, however add more onion and celery to the recipe to better suite my family's taste. I will definitely be making this dr...

Outstanding! My whole family (even picky mom, the dressing expert) loved this. I also added a tsp of poultry seasoning as well as some diced chicken breast I had boiled in the chicken broth. Tha...

This is yummy. I did however add more sage, because my family loves it really full of sage. But that is our family's opinion, and I think this would be great without the addition.

Mmmmmmmmm!! I add extra sage and substitute bread for the buscuits. Thats what is so great about cooking --you can do whatever you like!!

This is a fantastic recipe. I put 2 cups less broth and only 2 eggs to make it a little drier.

Add 1 teaspoon of poultry seasoning, extra celery and only add 4 cups of broth. With these changes, excellent recipe.

Turned out great. I made this for thanksgiving and all agreed it was a keeper. I used Grandmother's Buttermilk Cornbread recipe from this site. It was a little too sweet, next time I'll reduce...

Delicious. Doubled all spices and added poultry seasoning. I like it better than my TDay recipe. Will look soupy but is correct when baked !!!

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