Thanksgiving Cornbread Dressing

Cornbread, baked and crumbled
4-6 biscuits, crumbled
3 lb. chicken breasts, cooked and chopped into small chunks
2 (10.75 oz) cans Cream of Chicken soup, undiluted
1 cup chopped onion
1 cup chopped celery
1 teaspoon salt
2 teaspoons black pepper
3 Tablespoons ground sage, or to taste
4 hard boiled eggs, diced
1/2 cup butter melted
48 oz box chicken broth

Preheat oven to 375°

Crumble the cornbread and biscuits in a food processor.

Combine all ingredients in a large bowl. Stir well. Transfer to a greased baking dish. Bake 30 minutes or until the top is browned and the center is firm. DO NOT OVER BAKE!

CONTACT INFORMATION:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353

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