Preventing these starving people from overtaking the bowl of food before I get pictures is near impossible. I semi invented this recipe. I got the basic ingredients from my friend Sarah. She’s one of my best friends. I’ve known her for so many years, I almost lost count. You know she’s one of those friends that you can literally tell everything you know to. I have other friends who I share things with, but Sarah has been with me forever and we share many of the same life style patterns. She and I have survived deployments, AT’s, four kids, deaths, and general life challenges together. I care very deeply for her. She’s my rock. I hope she feels the same….
For years and years I was bound and determined to figure out how to make dressing. At Thanksgiving my family would buy from local restaurants. It was always SO expensive. It would end up costing us tons of money. Almost as much as half our meal. It isn’t cheap feeding 20 people. I learned this recipe and ever since, I’m the one who is asked to bring dressing. Ego booster? Yes!
1 cup of roasted chicken, shredded
1 small bag of Pepperidge farm stuffing
1 small, unsweet cornbread, crumbled
2 large celery stalks, diced
1 small onion, diced
1 teaspoon sage
32 oz chicken broth.
Preheat oven to 350. In a frying pan sauté onions and celery until soft, in a little butter. About 5 or 6 tablespoons. Spray a 13×9 baking dish with cooking spray. Mix together breads in a large bowl. Don’t drain butter. Pour into bread mixture. Add chicken and sage. Mix well. Pour in chicken broth. About 1/2 to start. Stir together. Add 1/4 of remaining if needed, and then the remaining 1/4 if needed. Bread should feel sticky. Bake 45 minutes.