More Great Recipes: Side Dish

Country Skillet Dressing

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Member since 2007

Serves | Prep Time | Cook Time


2 8 oz packages corn muffin mix
2/3 cup milk
4 large eggs
2 medium celery stalks
1 medium onion
2 tablespoons oil
1 14 oz can chicken broth
1 10 1/2 oz condensed cream of chicken soup
1 1/2 teaspoons ground sage
1/2 teaspoon pepper
1/4 teaspoon celery salt
green and red peppers for garnish

Prepare corn brea; Preheat oven to 400 degrees. In medium bowl, mix both packages corn muffin mix with milk and 2 eggs until blended. Batter will be slightly lumpy. Pour batter into greased 9" square pan. Bake 15 minutes or ntil toothpick comes out clean. Cool in pan on wire rack. Meanwhile, hard cook 2 eggs. When eggs are cooked, coarsly chop and set aside. Chop celery and onion. In 3 quart saucepan over medium heat, in hot oil, cook celery and onion until tender. Add chicken broth and cream of chicken soup. Cook stirring constantly until mixture boils. Remove saucepan from heat; cool slightly. Preheat oven to 350 degrees. Into large bowl, crumble corn bread into small pieces. Stir in chopped cooked eggs, soup mixture, ground sage, pepper and celery salt until well blended. Lightly grease 10" iron skillet. Spoon cornbread mixture into skillet. Bake 45-50 minutes until center comes out clean. If top browns too quickly, cover loosely with foil.

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