Ingredients:

  • 8 cups crumbled cornbread (approx. 800g)
  • 2 cups white bread or biscuits, torn (approx. 100g)
  • 3 cups cooked chicken, shredded (approx. 400g)
  • 0.5 cup unsalted butter (113g)
  • 1 large yellow onion, finely diced (approx. 150g)
  • 3 stalks celery, finely diced (approx. 120g)
  • 3 cloves garlic, minced
  • 3.5 cups chicken broth (840ml)
  • 10.5 oz cream of chicken soup (298g)
  • 2 large eggs, lightly beaten
  • 1 tablespoon poultry seasoning
  • 1 teaspoon dried rubbed sage
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper

Instructions:

  1. Crumble the prepared cornbread and white bread into an extra-large mixing bowl. Ensure pieces are varied in size for optimal texture.
  2. Melt butter in a large skillet over medium heat. Sauté the diced onions and celery until soft and translucent, about 5–7 minutes. Add the minced garlic during the final minute of cooking.
  3. Add the shredded chicken and sautéed vegetable mixture (including the butter) to the bowl of crumbled bread. Sprinkle in the poultry seasoning, dried sage, salt, and black pepper.
  4. In a separate container, whisk together 3 cups of chicken broth, the cream of chicken soup, and the beaten eggs until well combined.
  5. Gradually pour the liquid mixture over the dry ingredients. Gently fold with a spatula until the bread is fully hydrated. The texture should resemble thick oatmeal; add the remaining 0.5 cup of broth if the mixture appears too dry.
  6. Transfer the mixture into a greased 9x13 inch baking dish. Bake at 350°F (175°C) for 45 minutes until the edges are golden brown and the center is set.