Cornbread Chicken Dressing

• servings: 16

Ingredients

2 pounds Chicken Leg Quarters

1 1/2 cups White Onion

1 cup Celery

2 Green Bell Peppers

2 Red Bell Peppers

8 Garlic Cloves

4 tablespoons Butter

4 teaspoons ground sage Adjust to taste.

2 teaspoon poultry seasoning

2 teaspoon salt

2 teaspoon ground black pepper

2 teaspoons Accent

2 teaspoons Garlic Powder

2 14 ounces cans of Cream of Chicken

2 boxes Stovetop Stuffing Mix

6 Cups Water

6 tsps Chicken Base

4 Eggs

2 6.5 oz packages of Yellow Martha White Cornbread Mix

Directions

1. Prepare and bake the cornbread mix according to package instructions. Once the cornbread is baked and has cooled off, crumble it up. You will need 4 cups of cornbread crumbles.

2. Place chicken leg quarters in a large pot. Add 2 bay leaves, accent, garlic powder, salt, pepper to taste Add water, ensuring the chicken is fully submerged.

3. Boil the Chicken:

Bring the water to a boil over medium-high heat.Once boiling, reduce the heat to a simmer. Cover the pot and let the chicken cook until it is thoroughly cooked and tender.

4. Check for Doneness:

The chicken is done when it reaches an internal temperature of 165 degrees and the meat easily separates from the bone. Reserve the Broth. Carefully remove the chicken from the pot and set it aside to cool.

Strain the broth to remove any solids, then set it aside. This flavorful broth will be used to moisten your cornbread dressing.

Shred the Chicken:

Once the chicken has cooled enough to handle, remove the skin and bones. Shred the meat into bite-sized pieces to incorporate into your dressing

1. Preheat oven to 350 degrees.

2. Heat a skillet on medium-high heat. When hot, add the butter , celery, onions, garlic, and green and red peppers.

3. Saute until the onions are translucent, fragrant, and the vegetables are soft. Remove the vegetables from the pan. Set aside to cool while prepping the remaining ingredients.

4. Place cornbread in a large mixing bowl. Use a large spoon and/or your hands to break down the cornbread. You want to fully crumble it.

5. Add in the sauteed veggies, shredded chicken, cream of chicken, ground sage, poultry seasoning, salt, and pepper, garlic powder, and accent. Mix well. Stop and taste the mixture here. This is where you want to adjust the seasoning and spice if necessary to suit your taste. Before adding the eggs, taste the dressing.

6. Add in the eggs

7. Slowly pour in the chicken broth. The chicken broth quantity noted above is a guide. You have to really monitor the dressing as you prepare it to determine how much broth you will need and if you will need more or less. Start with a little chicken broth and then stir until the dressing is thick. Add more when needed. You should get the consistency of thick oatmeal

8. Spray a 9×13 baking dish with cooking spray.

9. Add mixture to pan.

10. Bake for 40-45 minutes uncovered on 350 degrees until a toothpick returns clean.