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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is my mother's recipe which is slightly altered from her mother's recipe. My mother uses packaged corn bread to save a little time. It is definitely a family favorite at the Jones/Ezernack household. It is a great dish for Sunday dinners and you can freeze the leftovers for weeknight meals without the hassle. Ingredients:
1 hen (cooked with broth) |
2 stalks celery |
1/2 bell pepper |
1 bunch green onion |
4 eggs (hard boiled) |
3 (6 ounce) packages cornbread mix (yellow) |
1/2 cup real butter |
salt & pepper |
3 tablespoons vegetable oil |
Directions:
1. Preheat oven on 350.
2. Prepare cornbread by pkg directions.
3. Saute celery, bell pepper, & onions in butter.
4. When cornbread is done, crumble ino large bowl.
5. Poor chicken broth over cornbread until it just begins to get soupy.
6. De-bone chicken, add to cornbread mixture.
7. Add sauteed vegtables, eggs and salt & pepper to taste.
8. Pour in a lightly oiled baking dish (9x13 or 10x15).
9. Spread vegetable oil over top of dressing.
10. Bake 350 until golden brown.
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