My Aunt Rose’s classic Southern cornbread sauce recipe would put any dull filling to shame.
Fried cornmeal is blended with chicken broth, celery, onions, chicken chunks, spices, and plenty of taste to make the ultimate holiday side dish, especially when paired with gravy! For the finest southern sides ever, serve with collard greens, mashed potatoes, baked mac & cheese, sweet potato fries, and sweet bread.
+Chicken and chicken broth
° 1 (5-6 lb) chicken, thawed
° 3 large stalks of celery
° 1 large onion, peeled
° 3/4 cup salted butter
° 1 c. finely minced garlic
° 8 chicken broth cubes
° 1 tablespoon black pepper + 1 teaspoon
To make cornbread
° 5 cups of self-rising cornmeal
° 5 tablespoons all-purpose flour
° 5 teaspoons granulated sugar
° 2 1/2 cups whole milk, at room temperature
° 6 large eggs, at room temperature, whisked
° 8 ounces room temperature sour cream
° 1/2 cup melted salted butter
° 1/3 cup vegetable oil
To season the cornbread
° 2 cups finely chopped onion
° 2 cups finely chopped celery
° 1/2 cup finely chopped green pepper
° 14 oz of spiced chili stuffing is what we use
° 2 10.5-ounce packages of Cream of Mushroom Soup
° 2 10.5-ounce packages of Cream of Chicken Soup
° 8 slices white bread (both ends included)
° 1 tablespoon of ground sage
° 1 tablespoon poultry seasoning
° 1 1/2 teaspoon black pepper
Chicken and broth made from chicken
seasonings for cornbread
Preheat the oven to 350 degrees Fahrenheit.
In a large roasting pan, hand crumb cornbread into extremely small pieces and fine crumbs.
Combine the onion, celery, green pepper, and crumbled cornmeal filling mixture in a large mixing bowl. Combine all ingredients in a large mixing bowl and stir until well blended.
After that, stir in the cream of mushroom soup, cream of chicken soup, and 6 cups of homemade broth. Make sure to combine everything as well as possible to ensure that the flavor is evenly distributed.
Then, on top of the dressing mixture, put the bread slices. While the bread is soaking, pour the remaining 2 cups of chicken stock over it and toss it thoroughly in the seasoning mixture.
Finally, whisk in the ground sage, poultry seasoning, and pepper until evenly distributed.
to put together
Begin by spreading a layer of the spice mixture across the bottom of a 9″ x 13″ pan, about 1 inch thick. Repeat with another huge layer of the marinade, then the chicken, and repeat, finishing with the sauce on top of the pan. Rep with the remaining 9 x 13 pot.
Cover both pans with tin foil and bake for 45 minutes (adding a packed tent as it cooks), then remove the tin foil and bake for another 25-35 minutes or until the thermometer registers 180 degrees.