Ingredients
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Mexican cornbread mix
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3 tablespoons butter
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1 large onion, diced (about half of a large onion)
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3 stalks celery, diced
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1 medium bell pepper, diced
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1/2 medium red bell pepper, diced
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3 garlic cloves, minced
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3 slices toast
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2 eggs, lightly beaten
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3 -4 cups chicken or 3 -4 cups turkey broth
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poultry seasoning and cayenne pepper, to taste
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1 chicken breast, baked and shredded
Instructions
- Prepare cornbread as package directs. I use a Mexican Cornbread mix. Don’t use one that contains sugar.
- When your cornbread has cooled, break it and the toast into a large bowl.
- Sauté onions, celery, and green bell pepper, optional red bell pepper, and garlic in butter until onions are transparent.
- Add the shredded chicken and the sautéed veggies into the cornbread mixture. Use your hands to really mix it up.
- Add poultry seasoning and cayenne pepper, mixing well.
- Add in the broth a little at a time. Add in just enough to make it thick and somewhat soupy. Mix, well.
- Give it a taste. It should taste exactly the way you want your dressing to taste. If it needs more spices add them here.
- When you are content with the taste, stir in the eggs.
- Pour into a buttered 9 X 13 casserole dish.
- Bake for 45 minutes or until set.