• 9 -10 cups cornbread, crumbled
  • 2 cups celery, chopped
  • 3 cups onions, chopped
  • 2 ½ tablespoons poultry seasoning
  • 1 Tsp of Sage
  • 1 teaspoon salt
  • 1/2 cup butter, melted
  • 3-4 cups chicken broth
  • 3 eggs, lightly beaten
  • 1 cup of cooked chicken

Place the crumbled cornbread in a large mixing bowl. Add chopped celery and onions. Mix.
Pour the melted butter over all the ingredients along with 3 cups of the broth. (ONLY add 3 cups then more till you get a thick consistency) Add the seasonings gradually. Test to your taste. Mix well and spoon into a greased 9 x 13 casserole pan. Bake at 350-degrees for 30 minutes, covered. Take the cover off and bake an additional 30 minutes.

Print Friendly, PDF & Email

Share via
Copy link
Powered by Social Snap