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I mean, if you’ve missed the other tutorials on the chicken stock and cornbread, I don’t know what to tell you.

Here’s the video for the chicken stock:

And here’s the cornbread:

Finally, the dressing:

Here’s the recipe:

6 cups of cornbread, crumbled
About 4-5 cups of chicken stock
2 cups of cream of chicken soup
1/2 cup of diced onion
1/2 cup of diced bell pepper
12 cup of diced celery
2 cups of chopped chicken
1 tablespoon of poultry seasoning
1 tablespoon of dried Italian herbs
1/2 tablespoon of black pepper
1/2 stick of butter
1/2 cup of vegetable oil

1. Preheat the oven to 350 degrees.
2. In a large skillet, sauté the onion, bell pepper, and celery in butter until they’re soft.
3. Add the cooked vegetable to a large bowl. Add the crumbled cornbread along with chicken, cream of chicken soup, seasonings, and oil.
4. Add in the chicken stock a few cups at a time. You want the mixture to moist. Then, add to a casserole dish and bake in the oven for about 35 minutes or until the dressing is golden brown.

 

And, the pic:

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