Granny’s Cornbread Dressing

Robbie M. Alford, Central Office

  • 2 (8 inch) pans corn bread
  • 5 slices bread or buns
  • 12 crackers
  • Chicken broth
  • 1 hen, cooked and deboned
  • 1 cup chopped onions (including some green ones).
  • 1 cup chopped celery
  • 1 cup chopped bell pepper
  • 6 eggs
  • 1 Tbsp poultry seasoning
  • 1 Tbsp garlic powder
  • 1 Tbsp black pepper

Cook chicken and remove from bone. Cook cornbread and crumble with light bread and crackers. Add rest of seasoning and lots of rich chicken broth until mixture is soupy. It will take lots of it and if you don’t think it is rich enough, add some butter. Cook at 400°F. for 45 minutes to 1 hour or until lightly browned. Stir and turn over about half way through cooking time.





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