Cornbread Dressing

Cornbread Dressing
  • 2 19 oz boxes of Martha White – White Cornbread Mix
  • eggs
  • Milk
  • 1 onion, diced
  • 1 bell pepper, diced
  • 4 stalks of celery, diced
  • 2 lbs ground meat
  • 1 rotisserie chicken
  • 1 can of cream of celery soup
  • 1 can of cream of mushroom soup
  • 1 can of cream of chicken soup
  • 32 oz of chicken broth, or more depending on the consistancy you want
  • 7 green onions
  • Tonys
  • Salt
  • Pepper
  1. Make the cornbread according to the instructions on the box with the milk and eggs, this should make 2 9 x 13 pans of cornbread, it's best to do this ahead of time so that the cornbread has time to dry out so it will soak up the flavors.
  2. Preheat the oven to 350 degrees.
  3. Add the diced onions and bell peppers to a large saucepan with some oil and cook over medium heat until softened.
  4. Add the ground meat to the pot and cook until browned.
  5. Strain off the grease and add the meat to a very large roaster pan.
  6. Pull the rotisserie chicken and add the meat to the pan.
  7. Crumble both pans of cornbread into the pan.
  8. Add the soups, green onions, and ½ of the chicken broth and stir until well combined.
  9. Put it in the oven for 1 - 1½ hours stirring every 15 mins or so adding salt, pepper, Tonys to taste, also adjusting the consistency by adding more chicken broth.
  10. It should have a gummy consistency and you will probably use the whole 32 oz, carton of chicken broth.
  11. Serve hot with brown gravy on top.