Marthas Cornbread Dressing

A truly ‘Deep South’ cornbread dressing. My mom’s, of course!

Step: 1

Place chicken in a small pot with enough water to cover. Bring to boil, reduce heat, and simmer for 30 minutes or until chicken is done.

Step: 2

Remove chicken from pot, set aside to cool. Remove skin and bones; chop meat and save for dressing. Strain, and reserve broth.

Step: 3

Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 4-quart casserole dishes.

Step: 4

In a large bowl, combine cornbread, biscuits, chicken soup, onion, celery, salt, pepper, sage and eggs. Stir well. 30 minutes before baking, add a desired amount of reserved chicken and enough broth to soak dressing. Divide dressing between prepared baking dishes.

Step: 5

Bake in preheated oven until top is browned and center is firm, about 30 minutes.

Per Serving: 725 calories; protein 39.4g; carbohydrates 51.5g; fat 39.4g; cholesterol 286.3mg; sodium 1575.6mg.

One of most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re cooking pasta, make sure for a simple vegetable . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

One make sure is also can make to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But often you can made a dish do double-duty .