110 3/4 ozcan cream of chicken with herbs soup or cream of chicken
3largeeggsbeaten
1-2Tbspchopped fresh sagemay adjust to taste
2 1/2tsppoultry seasoning
1tspsalt
1tspfreshly ground black pepper
1tspgarlic powder
1tsponion powder
132 ozlow sodium chicken broth
Instructions
Preheat the oven to 350°F. Spray a 12 x 8 inch baking dish with cooking spray. Set aside.
In a skillet over medium high heat melt butter, with diced onion and celery. Season lightly with salt and black pepper to your taste. Cook for 5-7 minutes until the vegetables begin to soften and brown.
Meanwhile, place cubed cornbread and Italian bread into a large bowl. To the bowl add sautéed onion and celery, soup, eggs, sage, poultry seasoning, salt, pepper, garlic and onion powder.
Gradually add stock stirring until all of the chicken stock is used and ingredients are fully moistened.
Pour cornbread mixture evenly into the prepared baking dish.. Bake for 50-60 minutes until the top is golden and baked through.
This dressing may be assembled in advance and chilled overnight. Bring to room temperature before baking.
How do you make cornbread? To make it from scratch, checkout my recipe for Skillet Honey Cornbread. For using in this dressing recipe, omit the honey and increase the amount of buttermilk called for to 1 1/3 cup.