Chicken Dressing

This recipe came from my Grandmother and is a family tradition–a great dish which is eaten instead of stuffing here in the South.

Step: 1

Preheat oven to 375 degrees F (190 degrees C).

Step: 2

In a large saucepan, bring the chicken broth to a boil.

Step: 3

In a large bowl combine the crumbled cornbread and biscuits. Pour in 3 cups of boiling broth; cover and let stand.

Step: 4

Meanwhile, heat margarine in a medium skillet over medium heat. Saute celery and onions until tender. Stir into cornbread mixture.

Step: 5

To the cornbread mixture add the remaining broth, eggs, sage and black pepper. Pour into a large iron skillet or roasting pan.

Step: 6

Bake in preheated oven for 1 hour, or until set and well browned.

Per Serving: 485 calories; protein 10.9g; carbohydrates 44.3g; fat 29.5g; cholesterol 118.6mg; sodium 1949.6mg.

Getting stay in and make food your food instead of eat in the evening out is already a step in the right direction if you’re more point on eating healthier. There’s no best way to know exactly what’s happen into the food you’re eating than by making it homemade Making the best of the main dish is only half the process , like that . And once you’ve perfected your chicken, steak, or fish, that is time to make your attention to the ever- focusing side dishes.

A side dish can easily make down of your health goals, as sweetness , sodium, fat, and calories would all get rather high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .