One of my favorites, Cornbread Dressing. Oh it makes my heart so happy.
Personally, I prefer cornbread dressing over stuffing. My grandmother who was an amazing cook, use to make oyster dressing for Thanksgiving and Christmas. It was so gross, like a nasty moist glob in a bowl🤢 She always thought I loved it…..like she thought I loved the prune juice she use to make me drink every day🤢 She’d say “Tori, did you have a BM today?” LOL🤣🙈 Sweet memories.
Moving on…now that I gave you a laugh. If I don’t make my homemade GF cornbread I use Krusteaz Gluten Free Honey Cornbread Mix. It’s so easy and delicious.
I use this cream of chicken. Walmart now carries their own GF cream of chicken which is ok I just prefer this one.
Preheat oven 425 degrees.
2 Boxes Krusteaz Gluten Free Honey Cornbread Mix.
– Cook cornbread to directions on box and then crumble
2 Pacific Cream of Chicken
1/2 Large onion chopped (Or more of you desire)
Optional Add- Celery ( 1 cup chopped)
4-5 Boiled Eggs diced
6 Boneless Skinless Chicken Thighs chopped bite size
-Boil chicken and save chicken stock.
Garlic Salt and Pepper to taste. Sage optional.
Add in chicken stock as needed to add in a little moisture.
***I usually put a little bit of chicken stock on the top of the dressing before I put in over.
Mixed all your ingredients together.
Bake for 15 minutes on 425, then LOWER to 375 for 35-40 minutes depending on your oven.
Check to make sure the middle is done, if not, cook a few more minutes and then enjoy! 😋
Serve with Cranberry sauce.
Hope you enjoy our Cornbread Dressing.
Happy Thanksgiving y’all!