Sweet Southern Dressing with Chicken Recipe

How to make it

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• Bake 1 recipe of sweet cornbread (Can be baked ahead of time & frozen until ready to make dressing) and place in large bowl for mixing together with rest of ingredients.
• Boil 4 eggs, then cool, peel & chop, not too finely if you like to see the egg in the dressing, chop them more finely if you don't, then add to bowl.
• Take 1/2 stick of real butter (don't use margarine, it won't taste right), then slowly saute on medium to low heat 1 chopped sweet onion and 1 rib of finely sliced celery until soft and transparent. Let cool, then add to bowl.
• Add Vigo chicken soup base (I have also used the chicken broth or Knorr brand chicken bouillion cubes, but the Vigo seems to have more flavor).
• Add the Kitchen Bouquet.
• Add the sage if desired.
• Add the chicken.
• Add water until mixture is very "mushy" as much of the liquid will bake out and you don't want a dry texture to the finished product.
• I recommend at this point that you do a small "taste test" as all of the ingredients are pre-cooked and this is the only way I know to see if it needs more salt at this time.
• Prepare a large baking dish with olive oil to prevent sticking.
• Place mixture in baking dish, cover with foil and bake at 350 degrees for approximately 30 to 45 minutes. Near end of baking time, take out of oven and being careful of steam, lift one corner of foil to check dressing. It should be solid & light golden brown on top around the edges and still moist when you stick a spoon nearer to the center. When you remove a spoonful, it should have a golden brown "crust." Very yummy!