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Preheat oven to 350°F. If using fresh cornbread, spread the crumbled cornbread onto a baking sheet and bake for 15 minutes, or until golden brown and dry. If using day-old cornbread, skip this step.

While the cornbread is drying (or resting), prepare the aromatics. Dice the green bell peppers and white onion, and mince the garlic.

In a large cast-iron skillet or Dutch oven, melt the butter over medium heat. Add the diced onions, minced garlic, and diced bell peppers. Sauté until translucent, about 8-10 minutes.

Season the sautéed vegetables with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic pepper seasoning, 1 teaspoon all-purpose seasoning, and the fresh chopped sage. Stir well.

Stir in the can of Campbell's Cream of Chicken soup into the sautéed vegetable mixture until thoroughly combined.

In a large glass bowl, combine the dried crumbled cornbread and the sautéed vegetable and soup mixture. Crack the two eggs directly into the bowl.

Add additional seasonings to the bowl: 1/2 teaspoon garlic pepper seasoning, 1/2 teaspoon all-purpose seasoning, 1/2 teaspoon smoked paprika, and 1/2 teaspoon onion powder. Mix thoroughly, preferably by hand while wearing gloves, until all ingredients are well incorporated.

Gradually pour in the chicken stock, mixing until the dressing reaches a moist but still cohesive consistency. You may not need all the stock, or you might need a little more, depending on the dryness of your cornbread.

Fold in the shredded cooked chicken, shredded cooked turkey meat, and the chicken juices until evenly distributed throughout the dressing mixture.

Lightly butter a 9x13 inch baking dish. Transfer the entire dressing mixture into the prepared baking dish and spread evenly.

Bake for 45 minutes, or until the dressing is set and golden brown on top.


Preheat oven to 350°F. If using fresh cornbread, spread the crumbled cornbread onto a baking sheet and bake for 15 minutes, or until golden brown and dry. If using day-old cornbread, skip this step.

While the cornbread is drying (or resting), prepare the aromatics. Dice the green bell peppers and white onion, and mince the garlic.

In a large cast-iron skillet or Dutch oven, melt the butter over medium heat. Add the diced onions, minced garlic, and diced bell peppers. Sauté until translucent, about 8-10 minutes.

Season the sautéed vegetables with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic pepper seasoning, 1 teaspoon all-purpose seasoning, and the fresh chopped sage. Stir well.

Stir in the can of Campbell's Cream of Chicken soup into the sautéed vegetable mixture until thoroughly combined.

In a large glass bowl, combine the dried crumbled cornbread and the sautéed vegetable and soup mixture. Crack the two eggs directly into the bowl.

Add additional seasonings to the bowl: 1/2 teaspoon garlic pepper seasoning, 1/2 teaspoon all-purpose seasoning, 1/2 teaspoon smoked paprika, and 1/2 teaspoon onion powder. Mix thoroughly, preferably by hand while wearing gloves, until all ingredients are well incorporated.

Gradually pour in the chicken stock, mixing until the dressing reaches a moist but still cohesive consistency. You may not need all the stock, or you might need a little more, depending on the dryness of your cornbread.

Fold in the shredded cooked chicken, shredded cooked turkey meat, and the chicken juices until evenly distributed throughout the dressing mixture.

Lightly butter a 9x13 inch baking dish. Transfer the entire dressing mixture into the prepared baking dish and spread evenly.

Bake for 45 minutes, or until the dressing is set and golden brown on top.
