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Cornbread Dressing
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Submitted by:
Jimmy |
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Delicious Cornbread dressing with biscuits that gives the dish another layer of taste |
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INGREDIENTS:
- 3 pan(s) , Cornbread
- 6 whole , Homemade Biscuits
- 4 whole , Eggs Boiled
- 2 1/2 pound(s) , Chicken Breast Tenders
- 1 can(s) , Chicken Broth
- 1 to taste , Oregano
- 1 to taste , Basil
- 1 to taste , Salt and Pepper
- 1/2 cup(s) , Vermouth
- 4 whole , Celery Stalks
- 1 medium , Onion
- 1/4 cup(s) , Poultry Seasoning
- 1 tablespoon(s) , Salt
- 2 tablespoon(s) , Pepper
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| Instructions: |
Make three pans of cornbread, using any cornbread recipe.
Make one batch of biscuits, any recipe
Boil four eggs.
Pour the can of chicken broth in a large pot.
Add chicken tenders, and fill the pan the rest of the way with water to cover the chicken. Add the 1/2 cup of vermouth and sprinkle in some oregano, basil, salt and pepper. Stir it all up. Cook chicken tenders over medium heat until done. Save the broth after the chicken is cooked. Skim off the fat. Chop the celery and onion, and mash the eggs.
Crumble the cornbread and biscuits into a very large container to have room for mixing. Add the mashed eggs and the celery and onion to the bread mixture, and mix well.
Tear the chicken tenders into bite sized pieces. Add the chicken to the mixture and mix well.
Sprinkle poultry seasoning, black pepper and salt over mixture and mix well.
Just before cooking, add enough chicken broth to THOROUGHLY moisten the mixture. Stir it up good to make sure the whole mixture gets wet!
Cover and bake at 350 degrees for 30 minutes, then check to see if brown. If not, continue to cook until top is slightly brown. |
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