Cornbread Dressing

4  cups		buttermilk cornmeal
1/2  cup		buttermilk
10  fl. oz.		cream of chicken soup
10  fl. oz.		cream of celery soup
1/4  cup		onion
1/2  teaspoon		sage
8		boiled eggs
8  slices		bread
30  ounces		chicken
2  tablespoons		butter
1  cup		chicken stock

Tip: Click on the ingredient links to learn the nutritional information for all the Cornbread Dressing ingredients. The serving size for any ingredient in Cornbread Dressing may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

10 boil chicken breast and reserve stock. make large pan of buttermilk cornbread and cool. shred cooked chicken in bowl, crumble cornbread, add 1 cup of chicken broth, and mix together. pour chicken stock over bread to moisten and add to mixture. mix together (probably easiest with hands). add each can of soup, sage, onions, salt & pepper. mix together, adding chicken stock to mixture until to a soupy consistency. place in greased pan (may freeze a portion for later use) and bake at 350 until good and brown (cooks best in cast iron skillet)