Gloria Maxie's Corn Bread Dressing
Prep Time: 1 ½ Hours
Yields: 10-12 Servings

Comment: When I tried this recipe for the first time, the smell of the sausage, ground beef and chicken made me deem this dish a success. Gloria's corn bread dressing is one of the winners of our Stirrin' It Up for the Holidays recipe contest. No wonder her family loves this dish!

2 (9" x 13" inch) pans cooked corn bread*
3 chicken breasts
1 pound ground beef
1 pound Italian sausage
1 cup diced onions
½ cup diced celery
½ cup diced green, red or mixed bell peppers
½ cup sliced green onions
½ cup chopped parsley
1 tsp rubbed sage
1 tsp Italian seasoning
1 tsp garlic powder
2 tsp poultry seasoning
Creole seasoning to taste
9 cups canned chicken broth

Preheat oven to 350ºF. In a small saucepot, place chicken breasts in just enough water to cover them. Bring to a rolling boil and cook until chicken is completely done. Remove from water and allow to cool. Chop chicken into bite size pieces. In a large skillet or saucepot, brown ground beef, sausage, onions, celery, bell peppers and green onions over medium-high heat. After meat is well browned and vegetables are softened, drain all grease. In a large roasting pan, crumble corn bread leaving some larger pieces intact. Add the meat and vegetable mixture. Blend in chicken, parsley and seasonings. Add chicken broth until moist. Bake for 45 minutes or until golden brown.
*Note: Use your favorite corn bread recipe or use a commercial boxed corn bread cooked according to manufacturer's directions.

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