Cornbread Dressing
From Helen
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
- 4 eggs
- salt and pepper to taste
- 1 can cream of chicken soup
- onion
- chicken
- 1 can mushrooms
- 1 bell pepper
- green onions
- cornbread
- celery i leave out
- 1/4 loaf white bread
- chicken broth if needed
- Carbohydrate 313.137841666667 g
- Cholesterol 1183.8 mg
- Fat 137.960454166667 g
- Fiber 13.4264004894892 g
- Protein 102.369620833333 g
- Saturated Fat 43.6546175 g
- Serving Size 1 1 Serving (1809g)
- Sodium 9956.85523958333 mg
- Sugar 299.711441177177 g
- Trans Fat 17.5303214166667 g
- Calories 2912 calories
Make cornbread. Mix bell pepper, celery, green onions and onion and saute with butter. Boil chicken and mix with the rest at the end. Put everything in a big bowl (crumble cornbread). put 1/4 loaf white bread and pour veggies over that. Break 4 eggs and add salt and pepper. Add cans of soup and add chicken broth if more liquid is needed. Mix together and grease pan. Bake at 350F for 1 hour. Giblet gravy: Can of chicken soup, 2 boiled eggs and a spoonful of finished dressing.
