Southern-style cornbread dressing

Ingredients

▢ 1/2 cup Butter
▢ 3 cup diced Celery
▢ 2 cup diced Onion
▢ 1 Whole Roasted Chicken, shredded
▢ 2 Chicken Andouille Sausages, sliced
▢ 1/2 cup finely chopped fresh sage
▢ Cornbread Crumbles
▢ 4 Large Eggs, slightly beaten
▢ 6 cup Chicken Broth or Stock
▢ 1 tbsp Ground Pepper
▢ 1 – 2 tbsp Better Than Bouillon Roasted Chicken - mix with your chicken stock for maximum flavor, - optional
▢ 1 – 2 tbsp Poultry Seasoning - optional

1. Preheat the oven to 400°F. Coat a 13- x 9-inch baking dish and an 8-inch baking dish with cooking spray.
2. In a large skillet over medium-high heat, melt butter. Add celery and onions and sausage, and sauté for 5 to 6 minutes or until onions are tender. Stir in sage and sauté for an additional 1 minute.
3. In a large bowl add Cornbread Crumbles.
4. Add shredded roasted chicken, beaten eggs, chicken broth, freshly ground pepper, and the sautéed sausage-celery-onion-sage mixture to the bowl. Stir until all the ingredients are well blended.
5. Divide the cornbread mixture between the lightly greased 13- x 9-inch baking dish and the lightly greased 8-inch square baking dish.
6. Bake at 400°F for 45 to 55 minutes or until the dressing is set and golden brown.

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20 Nov 2025