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Recipe of the Month
Poultry and Eggs -
Grandma’s Dressing
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| INGREDIENTS |
- 6 chicken breasts
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1 large skillet cornbread
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1 package saltine crackers, crushed
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8 hard-boiled eggs, chopped
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1 bell pepper, finely chopped
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1 medium onion, finely chopped
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2 stalks celery, finely chopped
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1-2 teaspoons sage
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2 (14-ounce) cans chicken broth
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2 (10-ounce) cans cream of chicken soup diluted with 2 cans water
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| INSTRUCTIONS |
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. |
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