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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!
Ingredients:
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
Method:
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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