I usually make the dressing at my home and my sister makes it for my mothers Thanksgiving.
2-3 boneless Chicken Breast boiled
Sage- to taste
1-2 Cans Chicken Stock
1 Onion(chopped) or Onion Powder(to taste)
Crumble cornbread into crockpot. Shred chicken and mix with cornbread. Add onion, salt, pepper, and sage. Mix well. Add chicken stock. Should be very moist to start with so it doesn't dry out. Cook 1-1 1/2 hours.
My family loves it. I use an egg in making my cornbread so I don't add any more with the dressing. I don't like celery so I also leave that out. By adding chicken to the dressing you are getting less bread(starch) in each bite.
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