This is a good, old fashioned recipe for Southern-style dressing. You can serve this how you like, but we like it cut into squares. Some people would rather spoon it out, though. Whichever way you like is just as well. And if you like, you can also top it off with Peggy’s Chicken Gravy recipe! Yum!
Peggy’s Cornbread Dressing
- 1 small hen
- 4 cup cornbread (crumbled)
- 5 cups cold biscuits (crumbled)
- 4 stalks celery (chopped)
- 1 lg onion (chopped)
- 1 stick butter or margarine
- 3 eggs (beaten)
- 2 cans Cream of Chicken soup
- sage or poultry seasoning (to your personal taste – I like to taste it but not be overwhelmed by too much sage)
- salt and pepper (to taste)
- chicken broth (to make dressing the texture of mashed potatoes)
- Saute onions and celery in margarine until soft.
- Crumble biscuits and cornbread in large bowl or pot.
- Pour hot chicken broth over crumbs!
- Add other ingredients including one can of cream of chicken soup.
- Let set about 1 hour to marinate.
- If the mixture seems too dry, add a little more broth.
- Pour mixture in 9×13 baking pan or dish!
- Bake at 375 degrees for 30 or 45 minutes.
- You may also mix chicken pieces in the dressing, if you like. Either way it's really good!