3 Cups Crumbled Cornbread 2 Eggs (beaten)
2 Tbsp Butter 2 Cups chicken stock
1/2 Cup chopped Celery 2 Tbsp dried Sage
1 Small chopped onion salt/pepper
about 2 Chicken breast (and totally replace with turkey)
Preheat oven 350
I cook my frozen chicken in a pressure cooker, it takes about 30mins. So I like to stick that in first So it can be cool for cutting.
Next, make a pan of cornbread , let it be cooking/cooling while mixing other ingredients.
In the skillet, add butter, and the 1/2 cup celery, and small onion (a small hand full is about right). let it saute until soft.
While that’s cooking, in a large bowl, crumble 3 cups of the cornbread that should be cool enough now. Add the 2 eggs, chicken stock, sage, a little salt and pepper for taste, and then mix it all up! Add the finished celery and onion, and chopped chicken.
Don’t forget the Chicken! I chop it into about bite size pieces, it does cut perfectly, it should be tinder enough that I can be able to simply pull it apart. Also I don’t have a set amount of chicken to add, just keep adding it in little by little , and mixing it. when you get to a point where you can really see it in the mix, you’re good to go.
Spread it in a baking pan and pop it in the oven for 30mins(it might take a little longer accordingly to your size pan). When you see that there is no more juice, and the top is starting to brown it’s done.
Add it to some mashed potato, and gravy.. and dinner is served. <3