Ingredients
- 2 jiffy cornbread mix
- 16oz chicken broth
- 1can cream of celery
- 1can cream of chicken
- 1 frozen pack of trinity (celery, pepper and onion)
- Sage seasoning
- 4 eggs
- 2 chopped eggs
- 4 cups pulled chicken or protein
Directions
- Preheat oven to 350
- Cook the 2 boxes of cornbread (follow instructions on box)Â For best results: Once cornbread is cooled off, take out of pan and allow bread to rest for 24 hours
- In a mixing bowl, crumble cornbread into crumbs
- Add both cream soups, veggies, 16oz broth, 2 chopped egg, 3 raw eggs, 4tps sage, 2tps. of garlic salt and powder; stir until consistent
- Add in your protein to make it your own
- Spray your baking dish and pour dressing in dish
- Bake for 30 to 45 min until perfect
- Hint: You still want moisture and do not want it to dry out
Recipe Courtesy of Chef Aubrey Norman of Downtown Consultants, contact 601-212-2516 or downtowncafeJXN@yahoo.com for any food or catering inquiries.
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