EASY CORNBREAD DRESSING RECIPES

Steps:

• Preheat the oven to 375F.
• Melt the butter on a non-stick frying pan over medium heat.
• Add the onion, celery, garlic and carrot and mix. Cover and cook, stirring occasionally, for 15 minutes.
• Put the crumbled cornbread and cooked onion mixture in a non-stick 9x13 baking dish, and stir to combine.
• Add the chicken broth to the cornbread mixture and stir to combine.
• Add salt and pepper to taste, and stir to combine.
• Smooth the top of the cornbread mixture with the back of a spoon.
• Put the cornbread stuffing mixture in the oven and bake for 35 minutes.
• Remove the cornbread stuffing from the oven, fluff with the fork and serve.

Steps:

• Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
• Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
• Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
• Bake in the preheated oven 30 minutes, or until golden brown.