Southern Jiffy Cornbread Dressing
This southern style cornbread dressing is made from Jiffy cornbread mix loaded with chicken, boiled eggs, and fresh herbs. Serve it up at your next Thanksgiving or Christmas dinner!
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Ingredients
- 2-3 Chicken Leg Quarters
- 6 cups chicken broth Reserved from boiling chicken or storebought
- 2 boxes Jiffy Cornbread Mix
- 1/2 large onion diced
- 2 celery stalks sliced
- 3 eggs
- 1 tbsp poultry seasoning
- 2 tsp sage
- salt and pepper
- optional - cream of chicken soup
Instructions
- Start by cooking cornbread according to package directions (preferably one day prior to cooking dressing to allow time to dry). Once cornbread is cool enough to handle, crumble completely.
- Place chicken leg quarters, diced onion, sliced celery in a large pot. Cover with about 6 cups of water. Cook until chicken is cooked through.
- While chicken is cooking, hard boil your eggs, peel, and dice.
- Remove chicken and vegetables from broth. Debone chicken once cooled enough to handle. Keep the broth if you are wanting to use it to moisten your dressing!
- In a large bowl, combine crumbled cornbread, cooked chicken, onions, celery, and hardboiled eggs.
- Season with poultry seasoning, sage, salt and pepper.
- Pour in 3 cups of broth. Mix well. Add in 1/2 cup of additional broth at a time until entire mixture is very wet.
- Pour in 9X13 baking dish. Cover with foil.
- Bake in 350 degree oven for 20 minutes. Remove foil and continue cooking until top is golden brown.