Corn Bread Dressing

  • 6 boxes of Jiffy corn bread mix, prepared as per the box instructions
  • 6 hard boiled eggs, diced
  • 6 stalks of celery, chopped into small pieces
  • 6 green onions, diced small
  • 2 boxes of chicken broth
  • 8 cups of water with chicken base to make more broth***
  • Poultry seasoning
  • Sage powder

In a large bowl, crumble the corn bread into small pieces(crumbs).

Add eggs, onion, and celery.  Pour in the chicken broth and stir together.  Add 4 cups of the water with chicken base and stir, then pour in the rest.  ***if you dont have chicken base just replace the equivalent in chicken broth, chicken base is more cost effective than buying all broth and is always good to have in case you dont buy enough broth.

Add poultry and sage seasonings basically to taste. This part is what makes or breaks the dressing, you will probably start with about 2-3 tbsps of each, then add till you think it tastes right.  Be careful not to get too much of the sage powder, this will throw off how it tastes and turn it green. Test taste after every addage to ensure proper seasoning.

Salt and pepper as desired.

Bake on 350 degrees.

Time depends upon the pan that it’s cooked in, it can be divided into smaller cake type pans that can take at least an hour each or cook it all at once in a roaster type pan for at least 2.5 hours.  At these times check with a knife in the center to come out clean, first clue to check is the center will look less wet looking than when you put it in, the outer edges will look dry first, just let the center match the textures. Keep in mind that the shallowness of the mixture will determine how long to cook.

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