Savory Southern Cornbread Dressing

"Cornbread and dressing recipe to feed around 40 people. First, make cornbread using buttermilk, butter, eggs, cornmeal, flour, and Crisco oil. Bake at 350°F, then cool for 30 minutes until warm to the touch and crumble it. For the dressing, mix cream of chicken, cream of celery, bell peppers, onions, chicken store stuffing, cayenne pepper, salt, black pepper, cooked chicken breast boiled with butter, bell peppers, onions, and seasonings, chicken broth, and eggs. Cook the mixture for 1 hour until golden brown on top."

DG-5402962

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11/19/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

A comforting cornbread dressing with tender chicken, peppers, and rich cream soups, baked to a golden finish for a crowd-pleasing holiday dish.

cornbread dressing chicken holiday comfort baking

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Name: Savory Southern Cornbread Dressing
Yield: 40
Ingredients: The First 6 Ingredient are for the Corn Bread: 2 cups buttermilk; 3 sticks unsalted butter, melted and divided; 12 large: 4 eggs go into cornbread and 8 into Dressing Mixture; 6 cups white Lily Cornmeal; 2 cups white Lily Self-rising Flour; 2 cups Crisco oil; The other ingredients into making dressing: 8 cans cream of chicken soup (10.5 oz each); 4 cans cream of celery soup (10.5 oz each); 6 cups bell peppers: put food processer; 6 cups onions: put in food processor; 2 Boxes of Chicken Stovetop stuffing mix: put into food processor until like corn meal; 2 teaspoons cayenne pepper; 4 teaspoons salt; 3 teaspoons black pepper; 1 Large Pack Bone-in Chicken Breast, boiled and shredded; 8 cups chicken broth; add water as needed for cornbread mixture; 2 Stalks of Celery: Place in Food Processor or chopped

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