- 1 (19 ounce) package white cornbread mix (such as Martha White® - White Cornbread Mix)
- 1/2 (14 ounce) package herb-seasoned stuffing mix (such as Pepperidge Farm® Cubed Herb Seasoned Stuffing)
- 1 large onion, chopped
- 2 stalks celery, chopped
- 4 cups cooked chicken, cut into bite-size pieces
- 1 (26 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of celery soup
- 2 (16 ounce) cartons chicken broth, or as needed
- 6 eggs, beaten
- 1 cup melted butter
- salt and pepper to taste
- 2 cups cooked chicken, cut into bite-size pieces
- 1 cup chopped onion
- 1 cup chopped celery
- 4 cups chicken broth, or more as needed
- 4 hard-cooked eggs, chopped
- 2 1/2 tablespoons cornstarch, or as needed
- 2 tablespoons water
- Preheat an oven to 375 degrees F (190 degrees C). Grease a large baking dish or roasting pan. Prepare the cornbread mix according to package directions, bake, and let cool.
- Remove the cooled cornbread from the pan, and crumble it into a large bowl. Mix in the bread stuffing mix, 1 large onion, 2 stalks of celery, 4 cups of chicken meat, and both cans of condensed soup. Stir in 2 cartons of chicken broth or as needed to moisten the dry ingredients. Stir in the eggs, melted butter, and salt and pepper.
- Lightly pack the mixture into the prepared pan, and bake in the preheated oven until the top is golden brown, 45 minutes to 1 hour.
- To make gravy, place 2 cups of cooked chicken meat, 1 cup of chopped onion, 1 cup of chopped celery, 4 cups of chicken broth, and the hard-cooked eggs in a large saucepan over medium-low heat, and simmer, stirring occasionally, until the vegetables are tender and the broth has reduced slightly, about 45 minutes. Mix the cornstarch with water to make a paste, and stir into the gravy. Bring back to a simmer, and cook until thickened, about 5 minutes, stirring occasionally. Serve over stuffing casserole.
05/25/2018
recipepes.com
Cornbread Dressing With Gravy, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
