Classic Southern Cornbread Stuffing with Chicken

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Melt the butter in a skillet over medium heat. Add the onions and celery; cook and stir until tender, 5 to 7 minutes.

3. 3

   Meanwhile, combine the crumbled cornbread and the white bread pieces in a large bowl.

4. 4

   Add the cooked onions and celery to the bread mixture. Mix in the shredded chicken, 4 cups chicken broth, condensed soup, eggs, poultry seasoning, pepper, and garlic powder. Mash with a potato masher until the mixture reaches a gelatin-like consistency. Add up to 2 more cups of broth to reach the desired consistency. Transfer to a 9x13-inch baking dish.

5. 5

   Bake in the preheated oven until the dressing is golden brown, about 30 minutes.

• Calories 200.7 kcal Moderate
• Protein 11.97 g Good Source
• Carbs 20.99 g Moderate
• Total Fat 7.62 g Moderate
• Saturated Fat 3.08 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 90.06 mg High
• Sodium 609.0 mg High
• Fiber 1.04 g Low Source
• Sugar 3.11 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 75.83 mg Low Source
• Iron 1.82 mg Moderate
• Potassium 72.77 mg Low Source
• Vitamin A 45.34 mcg_rae Low Source
• Vitamin C 1.06 mg Low Source
• Vitamin D 1.01 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Corn 🌽
• Garlic 🧄
• Onions 🧅