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Recipe of the Month Poultry and Eggs - Grandma’s Dressing

  • 6 chicken breasts
  • 1 large skillet cornbread
  • 1 package saltine crackers, crushed
  • 8 hard-boiled eggs, chopped
  • 1 bell pepper, finely chopped
  • 1 medium onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1-2 teaspoons sage
  • 2 (14-ounce) cans chicken broth
  • 2 (10-ounce) cans cream of chicken soup diluted with 2 cans water

Boil chicken; reserve broth. Skin, debone, and chop chicken.
Crumble cornbread in a large bowl; add crackers, eggs, pepper, onion, and celery. Add sage and season to taste.
To reserved broth, add canned chicken broth and diluted soup; mix well. Combine liquid, cornbread mix, and chopped chicken; mix well.
Pour into a large baking dish and bake at 400° until golden brown.
Submitted By: Nancy Chambers
Cumberland Furnace
Montgomery Farmers Co-op
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