Step 1

You will need cooked cornbread for this recipe. You can find my Homemade Cornbread recipe here. You can also use boxed cornbread if you wish. After preparing the cornbread, store it in the fridge overnight and prep the dressing using day old cornbread.

Step 2

Preheat oven to 350 degrees. Heat a skillet on medium-high heat. When hot, add the olive oil, celery, onions, garlic, and green peppers.

Step 3

Saute until the onions are translucent, fragrant, and the vegetables are soft. Remove the vegetables from the pan. Set aside to cool while prepping the remaining ingredients.

Step 4

Place day old cornbread in a large mixing bowl. Use a large spoon and/or your hands to break down the cornbread. You want to fully crumble it.

Step 5

Add in the sauteed veggies, ground sage, poultry seasoning, salt, and pepper. Mix well. Stop and taste the mixture here. This is where you want to adjust the seasoning and spice if necessary to suit your taste. Before adding the eggs, taste the dressing.

Step 6

Add in the eggs and cream of chicken soup. Stir.

Step 7

Slowly pour in the chicken broth. The chicken broth quantity noted above is a guide. You have to really monitor the dressing as you prepare it to determine how much broth you will need and if you will need more or less. Start with a little chicken broth and then stir until the dressing is thick. Add more when needed. You should get the consistency of thick oatmeal.

Step 8

Spray a 9x13 baking dish with cooking spray.

Step 9

Add in 1/2 of the dressing mixture and spread it throughout the bottom of the pan.

Step 10

Add the shredded chicken on top.

Step 11

Top it with a layer of the remaining dressing.

Step 12

Bake for 40-45 minutes uncovered on 350 degrees until a toothpick returns clean.