Dressing The Preecy Way

Make cornbread one day early

2 cup self-rising cornmeal

1 cup self-rising flour

1 1/2 cup buttermilk

4 eggs

4 Tablespoon vegetable oil
Next you’ll need

Day old cornbread

1 onions, diced

1 celery, diced (about 3 pieces)

1 green bell peppers diced (You could also add in some red bell pepper as well if you’d like)

2 cups of Bread Crumbs

1 cooked chicken breast or cooked chicken thighs, shredded

3 eggs

3-5 cups of chicken or turkey broth

Seasonings (poultry seasonings, sage, black pepper, )

Preheat the oven to 350 F.

In a bowl, stir together the cornmeal & flour.

Stir in the buttermilk, eggs & oil.

Pour into a greased, baking dish.

Bake for about 20-25 minutes or until done.

Let cool (Overnight)

Break up the cornbread and mix in bread crumbs in a large bowl. Set aside.

In a large pan sauté onions, celery and green bell peppers in a 1/2 cup of butter until tender.

Add the sautéed veggies and the cooked shredded chicken into the cornbread mixture.

Stir together to combine.

Add in the broth a little at a time. Add in just enough to make it thick & a little soupy.

Stir in a teaspoon of poultry seasoning, sage, and black pepper. I usually start with a teaspoon of each and add more to suite my taste. ( Since my broth is pretty salt I don’t add salt)

Give it a taste. It should taste exactly the way you want your dressing to taste like.

When you are content with the taste, go ahead and stir in the eggs.

Pour into a buttered casserole pan.

Bake for 45 minutes or until set.