Should cornbread dressing only be served on the holidays? A big pan of chicken and dressing now and then will usually tide us over but there are times I want to serve dressing as a side to a roasted chicken (aka baby turkey). If you can plan ahead, it can be really simple. Just pull a vacuum sealed pack of crumbled cornbread from the deep freezer along with stock saved and frozen from roasting a chicken or preferably a hen. When I don't have a supply in the freezer, I just make a big skillet of cornbread (Just double the recipe.) No chicken stock? I love chicken flavored "Better than Bouillon" to make broth. Just add 1 tsp. of the base per cup of water and you'd think it was the real thing.
Hard boil, peel and chop four large eggs. I like to use my egg slicer and cut both ways.
Chop 1 small sweet onion.
Combine cornbread, eggs, onions, 1 tsp. each of salt and pepper and 2 tsp. poultry seasoning.
Mix the dry ingredients well before adding the broth. Start with 3 cups of chicken broth. Add more if necessary.
Before pouring this in the casserole dish, I like to take my spoon and smooth out the mixture. If moisture comes to the top, it's right. It took me fixing this several times to get a good visual of what to look for. You don't want it soupy, but if there isn't enough broth, it'll be too dry.
Give a quick taste to see if you need to add additional seasoning.
Preheat oven to 350 degrees. Pour in a 9x13 casserole dish. Bake for approximately 25 minutes. If the dressing starts to set too quickly and it doesn't have the color you are looking for; you can always set your oven to broil to lightly brown the top. Watch carefully so it doesn't burn!